Cheddar Jalapeno Biscuits

These cheddar jalapeno biscuits are a wonderful change up to your regular biscuit. They are super quick to make, made in one bowl, and I mixed in chopped jalapeños for a little heat and cheddar cheese for flavor. If you’re new to making biscuits, then keep reading cuz I am going to show you all my secrets to making perfect biscuits.

- Boston Girl Bakes

key ingredient

Jalapenos

INGREDIENTS:

– all purpose flour spooned and leveled – baking powder – baking soda – salt – garlic powder – unsalted butter cold, cut into small cubes – shredded cheddar cheese – jalapenos diced and seeded – cold buttermilk plus additional for brushing on top

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Cheddar Jalapeno Biscuits Recipe

servings

8 Biscuits

COURSE

Bread

total time

30 Minutes

prep time

15 Minutes

1. Prepare pan and oven. Pre-heat your oven to 450°F (232°C). Prepare a cookie sheet with parchment paper or silicone baking mat.  You can also bake these in a cast iron skillet or a round cake pan.

PREP THE PAN AND OVEN

2. Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder.

COMBINE DRY INGREDIENTS

3. Cut in butter. Add the cubed, cold butter to the mixing bowl. Cut the butter into small pieces with a pastry blender, until pea-sized. You can also do this with your fingertips by squishing the butter pieces into the flour.

CUT IN BUTTER

4. Add mix-ins. Fold in the cheese and jalapenos with a wooden spoon or spatula.

TIME FOR MIX-INS

5. Add your buttermilk. Add the cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible. If the dough is still slightly dry, add in an extra tablespoon of buttermilk.

ADD THE COLD BUTTERMILK

6. Shape the dough. Dust the top of the dough with flour. Empty the bowl onto a lightly floured surface and bring the dough together with lightly floured hands You want to gently knead the dough by patting the dough into a 1/2-inch thick circle and then fold the dough in half. Repeat 2 more times.

SHAPE

7. Cut out the biscuits. Using a 2 1/2-inch biscuit cutter, press straight down into the dough. Do not twist the cutter, which can cause your biscuit sides to seal shut and not rise fully and come out lopsided. Press out as many biscuits as you can with the first batch, then gently press the dough scraps together to cut out the remaining biscuits. Do not overwork the dough.

CUT THE BISCUITS

8. Bake the biscuits. Place the biscuits next to each other on the cookie sheet so they touch (optional step: freeze for 10 minutes before baking to help firm up the butter). Brush tops with additional buttermilk right before baking. Bake for about 13-15 minutes until tops are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to continue cooling. I like to brush on butter and a sprinkle of flaky sea salt before serving.

BAKE

Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Cheddar Jalapeno Biscuits!

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Enjoy!

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