Jalapeño Cheddar Biscuits Recipe
Servings: 6 Servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter cubed and very cold
- 1 ½ tablespoons pickled jalapeños chopped
- ½ cup buttermilk *See note
- ¾ cup shredded cheddar cheese
Instructions
- Preheat the oven to 450°F, and line a baking sheet or 8-inch cake pan with parchment paper. You can also grease the pan well with butter.
- Add the flour, baking powder, and salt to a food processor, and pulse a few times to combine.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Add the cold butter and jalapeños, then pulse until the mixture looks like coarse crumbs.8 tablespoons unsalted butter, 1 ½ tablespoons pickled jalapeños
- With the food processor running, slowly pour in the buttermilk just until the dough starts to come together. You may not need all of the buttermilk. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch thick rectangle.½ cup buttermilk
- Sprinkle some of the cheese over the dough, fold the dough in half, and pat it back into a 1-inch thick rectangle. Repeat with the remaining cheese, folding and patting the dough between each addition.¾ cup shredded cheddar cheese
- Pat the final dough to about ¾-inch to 1-inch thick. Use a floured 3-inch biscuit cutter to cut out the biscuits, pressing straight down without twisting.
- Transfer the biscuits to the prepared pan, and bake for 12 to 14 minutes or until the tops are golden brown and the centers are soft but not doughy.
- Brush with melted butter, if desired, and serve warm.
Optional: Chill the cut biscuits in the fridge for at least 30 minutes before baking. This gives the butter a chance to firm back up which prevents the biscuits from spreading and helps create flaky layers.
Notes
- I've added tons of extra info, tips, storage, and FAQs above the recipe card.
- This recipe makes 6 to 8 biscuits. The amount varies based on the size of the biscuit cutter and the thickness of the dough being cut.
- The amount of buttermilk used may vary depending on how wet or dry the dough. This can depend on several factors. Start with a little and add more as needed.
- Use your favorite kind of cheese. We like sharp cheddar.
- Store leftover biscuits in the fridge for up to 5 days.
Nutrition Facts
Jalapeño Cheddar Biscuits Recipe
Serving Size
1 biscuit
Amount per Serving
Calories
307
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
55
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
48
mg
16
%
Sodium
404
mg
17
%
Potassium
252
mg
7
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
586
IU
12
%
Vitamin C
0.2
mg
0
%
Calcium
189
mg
19
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
