Jalapeño Cheddar Biscuits

5 from 2 votes

Jalapeño Cheddar Biscuits are the perfect savory, buttery biscuits, full of jalapeño and cheddar. These are delicious with a pat of butter or the base for a breakfast sammie!

Course Appetizer, Breakfast

Cuisine American

Keyword homemade biscuits, jalapeno cheddar biscuits

Prep Time 20

Cook Time 18

Total Time 38

Servings biscuits

Calories 257kcal

Author Sue Ringsdorf

Ingredients

2 1/2 cups all-purpose flour
1 1/2 Tablespoons baking powder
1 teaspoon salt
1 Tablespoon sugar
¾ cup frozen unsalted butter - shredded
2 oz. diced jalapeño - use jarred or fresh jalapeños
5 oz. cheddar cheese - tiny cubes
2/3 cup COLD buttermilk - you may need a few more drops

Instructions

Prep butter, cheese and jalapeños. IN ADVANCE (an hour or so), use a box cutter to shred some frozen butter. If you don’t have a box cutter, you could use a knife to slice the butter into small cubes. Place in freezer to keep really cold.
Dice up the cheese and jalapeños in tiny pieces and keep cold in the refrigerator.
Preheat oven. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
Combine dry ingredients. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
2 1/2 cups all-purpose flour, 1 1/2 Tablespoons baking powder, 1 teaspoon salt, 1 Tablespoon sugar
Chill buttermilk. Measure out your buttermilk. You can make your own buttermilk by adding a splash of vinegar to some milk and let it sit until thickened. Chill until ready to use.
Blend in butter. Remove the butter from the freezer, and use your hands to blend the butter into the dry mixture.
¾ cup frozen unsalted butter
Add remaining ingredients. Stir in the cheese and jalapeño pieces and stir. Then pour in the chilled buttermilk and stir with a spoon until it roughly forms a ball. Use your hands to get everything to come together in one piece.
5 oz. cheddar cheese, 2 oz. diced jalapeño, 2/3 cup COLD buttermilk
Form dough. On a baking mat (or a clean surface) with a dusting of flour, place the dough and press into a large rectangle, about 3/4 to 1-inch thickness or so. You should be able to see little pieces of butter throughout the unbaked biscuits.
Slice dough. Use a dough scraper to slice the dough into about 12 equal shapes. Transfer shapes to prepared baking sheet.
Bake. Bake biscuits for 18-20 minutes, or until golden brown on top. Let biscuits sit on pan for several minutes before removing to a wire rack.
Brush biscuits with a little melted butter, if desired.

Notes

NOTE: If the biscuit dough is too dry, add a few drops of buttermilk. If the dough is too wet, add a bit more flour.

STORE these cheddar jalapeño biscuits in an airtight container for several days on your countertop or in the refrigerator.
FREEZE leftover biscuits in airtight container stored in a large freezer bag for up to three months.

Nutrition