Jalapeño Cheddar Biscuits

It’s so easy to make homemade biscuits from scratch with simple ingredients and easy to follow steps. You’ll love this 30 minute buttermilk biscuit recipe!

These jalapeño cheddar buttermilk biscuits are soft and fluffy with a great cheesy flavor and a zesty bite from fresh jalapeño peppers. They are just like my buttermilk biscuits plus a whole lot of extra flavor.

After making them so many times, we found a lot of fun uses for them too! They are great for breakfast, lunch or as a snack too. At breakfast, with some sausage gravy, as a breakfast sandwich, or simply topped with an egg. For lunch, use them as slider buns for mini burgers or sandwiches.

Making Jalapeño Cheddar Biscuits – Tips

5. Knead the dough only a little bit! Knead dough 5-6 times on a lightly floured surface.
6. Use a cookie cutter (about 2 inches in diameter), cut out the biscuits.
7. Bake for 15-18 minutes, until raised and just turned golden brown.

Ingredient Tips and Substitutions

• Flour – All purpose flour works in any occasion. If possible, see if White Lily flour is available to you. It contains more protein. Note: if using White Lily flour, you will need to add an extra 2-4 tbsp since it’s lighter.
• Buttermilk – Low fat buttermilk is the best option for biscuits. Note that substitutes never work as well. Make sure that the buttermilk is cold!
• Butter – It must be cold. It can be salted or unsalted, whichever you prefer is just fine. Don’t pull it out of the fridge until you’re ready to add it to the flour.
• Jalapeños – Jalapeños aren’t the spiciest peppers, but if you have a sensitivity with spicy foods, you can either remove the seeds or choose young peppers. Young peppers have smooth, firm skin. Older peppers are spicier and have visible veins on the skin.
• Baking Powder and Baking Soda – Keep in mind that both baking powder and baking soda are the most potent when used within 6 months of opening the containers!

Why Use Buttermilk?

• Using buttermilk will help create much softer and fluffier biscuits. The acid in buttermilk works wonderfully with the baking powder to help them rise and fluff up while baking.
• Low fat buttermilk works much better than full fat buttermilk or whole milk because it has a lower fat content. A low fat content offsets the rich butter and provides the liquid needed without a lot of additional fat.

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Jalapeño Cheddar Biscuits Recipe

These Jalapeno Cheddar Biscuits are soft and fluffy with a great cheesy flavor and a zesty bite from jalapeno peppers.

4.68 from 28 votes

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Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 31 minutes minutes

Servings: 12

Calories: 169kcal

Author: Lyuba Brooke

Ingredients

• ▢ 2 cups all purpose flour
• ▢ 1 Tbsp baking powder
• ▢ 1/4 tsp baking soda
• ▢ 1 tsp salt
• ▢ 5 Tbsp cold unsalted butter
• ▢ 1 cup cold low fat buttermilk
• ▢ 1 cup shredded cheddar cheese
• ▢ 3 seeded minced jalapeno
• ▢ 1/2 tsp white pepper
• ▢ Pinch white granulated sugar
• ▢ Little more shredded cheddar to top biscuits

Instructions

• Preheat the oven to 425℉ and lightly grease a baking sheet.
• In a bowl of an electric mixer, combine flour, baking powder, baking soda, sugar, white pepper and salt. Mix on low to combine ingredients.
• Grate cold butter on a box grater into to the flour mixture. Mix on low, until batter resembles coarse crumbs.

  Pro Tip: make sure your box grater is cold too for easier grating.
• Stir in grated cheddar cheese and minced jalapenos, mix until just incorporated.
• Pour cold buttermilk into the center of the mixture. Mix until just combined and dough is a little sticky.
• Transfer the dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5-6 times and pat into a 1/2 inch-think circle.
• Using a cookie cutter (about 2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
• Place biscuits on the baking sheet leaving about an inch in between.

  Brush the biscuits with some melted butter if you wish.
• Sprinkle some shredded cheddar on top.
• Bake for 15-18 minutes, until raised and golden brown.

Video

Notes

• Storing: You can store baked biscuits at room temperature for up to 2 days. Make sure your container or storage bag is airtight to prevent them from going stale. To keep them fresh a few days longer, store them in the refrigerator for up to a week. Again, be sure to store them in an airtight container or storage bag. You can easily reheat cold biscuits in a microwave for a few seconds.
• To freeze baked biscuits: After baking, allow them to cool completely and place them into a freezer zip-top bag. Get as much air out as you can without squeezing biscuits and seal. Freeze for up to 3 months.
• Thaw on the counter for about 30 minutes.

Nutrition

Calories: 169kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 314mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 1mg

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More Biscuit Recipes To Try

• Easy Lemon Thyme Skillet Biscuits
• Homemade Buttermilk Biscuits
• Biscuits and Gravy
• Jalapeno Cornbread
• Sausage Breakfast Casserole

Originally published on Will Cook For Smiles in September 2014.