Cheddar Jalapeño Biscuits
These Cheddar Jalapeño Biscuits are soft, flaky, cheesy, and have a perfect spicy kick. They’re quick to make with simple ingredients for any meal or snack.
Equipment
- Mixing Bowl
- Baking Sheet
- Pastry Cutter or Fork
- Grater
- Bench Scraper or Knife
- Oven mitts
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder optional for extra flavor
- 6 tablespoons unsalted butter cold, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 1-2 fresh jalapeños finely diced, seeds removed for less heat
- 1 cup buttermilk cold
Instructions
Make Cheddar Jalapeño Biscuits: A Simple Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder if using.
- Add the cold butter cubes to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Fold in the shredded cheddar cheese and diced jalapeños, making sure they are evenly distributed but without overmixing.
- Pour in the cold buttermilk and stir gently with a wooden spoon or spatula until just combined. The dough should be slightly sticky but manageable. Avoid overmixing to keep the biscuits tender.
- Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1 inch thick. Fold it over onto itself 2-3 times to create layers, then press it out again to about 1 inch thickness.
- Use a floured biscuit cutter or glass to cut out biscuits. Place them close together on the prepared baking sheet for soft sides or spaced apart for crispier edges.
- Bake for 12-15 minutes, until the tops are golden brown and the biscuits have risen. Serve warm for the best flavor and texture.
Notes
- Use cold butter and cut it into the flour to ensure flaky biscuit layers.
- Avoid overmixing the dough to keep biscuits tender and light.
- Remove jalapeño seeds to reduce heat if you prefer milder biscuits.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat biscuits wrapped in foil in a 350°F oven for about 10 minutes to keep them soft.