Cheddar and Jalapeno Biscuits

Close up of Stack of cheddar jalapeno biscuits on a cutting board.

Biscuits studded with cheddar cheese and chopped jalapeno peppers offer a perfect balance of creamy richness and spicy heat, making each bite irresistibly flavorful.

Course Bread

Cuisine American

Keyword Cheddar and Jalapeno Biscuits

Prep Time 15

Cook Time 12

Total Time 27

Servings biscuits

Calories 228kcal

Author Ang Paris

Equipment

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted butter cold
3 ounces cheddar cheese shredded
2 jalapenos with seeds and stems removed
¾ cup heavy whipping cream
2 tablespoons butter melted, optional

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Instructions

Preheat the oven to 425°F (220°C). Grease a 9x9 baking pan; set aside.
Combine the flour, sugar, salt, and baking powder in a large bowl.
2 cups all purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon salt
Shred the cold butter into the dry ingredients using a cheese grater.
6 tablespoons unsalted butter
Mix the butter and flour mixture thoroughly, then use a pastry cutter to work the butter into the dough until it is in small, pebble-sized pieces.
Fold the heavy cream, shredded cheese, and jalapeños into the flour mixture until a soft dough forms.
3 ounces cheddar cheese, 2 jalapenos, ¾ cup heavy whipping cream
Lightly flour a work surface and use your hands to shape the dough into a rectangle.
Use a rolling pin to gently flatten the dough, then fold it in half. Turn the dough and fold again twice more. (This process helps create flaky layers in the biscuits.)
Roll the dough out to 1-inch thick.
Dip your biscuit cutter into flour, and then cut out the biscuits. Gather leftover dough and repeat the cutting process.
Place the dough into the prepared baking pan. (Optional: brush with melted butter).
2 tablespoons butter
Bake for 12-15 minutes until the tops are golden brown and the biscuits are cooked throughout.

Notes

Ang's Recipe Tips

Cold butter is best for flaky biscuits. Use a pastry cutter or the back of a fork to cut the butter into the flour mixture until it resembles coarse crumbs.
Avoid using too much flour on the board when rolling out the dough, as the biscuits will become dense. Likewise, don't overwork the dough.If you don't have a biscuit cutter, you can use the rim of a glass or mason jar.
Place the biscuit dough so they're touching in the baking pan. This forces the dough to rise instead of spread for fluffier biscuits.
Brushing melted butter on top of the biscuits with a pastry brush before baking will help them cook up golden brown.

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