Jalapeno Cheddar Biscuits
These jalapeño cheddar biscuits are buttery, flaky, and packed with spicy, cheesy goodness. Perfect as a side dish or a savory snack with a kick!
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup cold butter cubed
- 1 cup cold buttermilk
- 2 cups shredded sharp cheddar cheese
- 2-3 jalapeños seeded and finely diced
- 2 tablespoons melted butter for brushing
Instructions
- Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper – this prevents the cheese from sticking and makes cleanup way easier.
- Grab your jalapeños first. Cut them in half, scrape out the seeds and white membranes, and dice them really finely – you want little pops of heat, not big chunks.
- In a large bowl, whisk together your flour, baking powder, salt, and baking soda. Make sure to break up any little lumps of baking powder – they can leave bitter spots in your biscuits.
- Take your cold butter cubes and cut them into the flour mixture. You can use a pastry cutter and cut the pieces about the size of peas – some a bit bigger, some a bit smaller. This is what gives you those flaky layers. If the butter starts feeling soft, pop the bowl in the fridge for 10 minutes.
- Stir in the shredded cheddar and diced jalapeños until they’re evenly distributed through the flour mixture. The cheese should be distinct pieces, not clumped together.
- Make a well in the center and pour in your cold buttermilk all at once. Using a fork, stir just until the dough starts coming together.
- Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1-inch thick. Don’t use a rolling pin – your hands are gentler and won’t overwork the dough.
- Fold the dough into thirds like a letter, then pat it out again. Do this twice more – this creates those lovely layers. Finally, pat it out to about 3/4-inch thickness.
- Using a sharp-edged 2½-inch biscuit cutter, press straight down to cut the biscuits – don’t twist! Twisting seals the edges and prevents them from rising properly. Place them on your prepared baking sheet with the sides touching – this helps them rise taller.
- Brush the tops with melted butter and pop them in the oven for 12-15 minutes. They’re done when they’re golden brown on top and you can see the cheese bubbling a bit around the edges.