Jalapeño Cheddar Biscuits
These jalapeño cheddar biscuits are flaky, buttery and full of bold flavor. They’re quick to prepare, cheesy, spicy and impossible to resist.
Servings: 8 biscuits
Equipment
- Biscuit Cutter 3 or 4-Inch Round
Ingredients
- ½ Cup salted butter
- 1 Cup buttermilk
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 3 Cups all-purpose flour
- 1 Cup cheddar cheese freshly grated
- 1 Cup jalapenos finely diced
Instructions
- Preheat your oven to 425°F.
- Grate your cheese into a large mixing bowl.
- Add the buttermilk, baking powder, baking soda, and flour to the mixing bowl.
- Use your hands to work the ingredients together into a shaggy dough.
- Add the cheese and jalapenos to the mixing bowl.
- Fold the ingredients into the dough until evenly distributed.
- Roll your dough out on a lightly floured surface into a sheet about ¾ inch thick.
- Use a 3 or 4 inch biscuit cutter to cut out your biscuits.
- Reroll your scraps and cut out any remaining biscuits.
- Place your biscuits in a large cast iron skillet and bake for 20 minutes.
Notes
Use sharp cheddar: The bold flavor holds up best against jalapeños.
Grate cheese yourself: Pre-shredded cheese doesn’t melt as well.
Chop jalapeños finely: Smaller pieces distribute more evenly in the dough.
Work quickly with butter: Cold butter gives the biscuits their flaky layers.
Grate cheese yourself: Pre-shredded cheese doesn’t melt as well.
Chop jalapeños finely: Smaller pieces distribute more evenly in the dough.
Work quickly with butter: Cold butter gives the biscuits their flaky layers.
Nutrition
Calories: 352kcal | Carbohydrates: 39g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 459mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 667IU | Vitamin C: 13mg | Calcium: 205mg | Iron: 2mg
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