You're going to love these simple jalapeno cheddar biscuits. Made from scratch and made with love, these biscuits are a savory side dish ready for any meal.
Recipe: $3.89 | Per Serving: $0.32 | Yields: 12 biscuits
Cheese and jalapenos are such a popular combination, and they go perfectly in these flaky, buttery biscuits. Made with fresh jalapenos, shredded cheddar, and simple pantry staple ingredients, these biscuits are perfect for those with a garden full of jalapenos.
These jalapeno cheese biscuits remind me so much of our Jalapeno Cheddar Beer Bread, except that they pair perfectly with a comforting bowl of chili or Smoked Salmon and Spinach Quiche.
If you love biscuits, be sure to try our Baking Powder Biscuits or this 4 Ingredient Scones.
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🍯 Why This Recipe Works
- They're easy. This recipe only needs a few simple and basic ingredients, making them perfect for a Clean Out the Pantry Challenge (even more so if you have jalapenos on hand already).
- They're quick. Biscuits don't take long to mix together or bake, making them a really quick side dish (which is another reason to love them!) Within a few minutes, you can have a few warm biscuits ready to eat.
- They're cheap. For less than $5, you can have a batch of tasty homemade biscuits ready for snacking or serving with your next meal. Not only that, but they'll taste a lot better than storebought!
🥘 Ingredients
Ingredient Notes:
Salted butter- You can use salted or unsalted, but I always have salted butter on hand. You want your stick of butter to be frozen or chilled well so that it's easy to shred on a cheese grater (read more about this below).
Milk- You will need some milk to help bring the dough together. You can use buttermilk, whole milk, dairy-free milk, etc. There will be a difference in flavor and richness depending on which milk you choose, so keep that in mind.
Jalapeno peppers- You will want to use fresh jalapenos that have been prepared and the seeds removed. Note you may want another pepper or two to slice and use as a garnish on top of the biscuits.
If you still have fresh jalapenos left, check out our Tomato Jalapeno Salsa and Jiffy Jalapeno Cornbread.
Cheddar cheese- Use cheese that you have shredded yourself, or else you risk the cheese not melting properly because storebought shredded cheese has anticaking agents added, meaning that it doesn't melt as smoothly.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Shortening Option: For this jalapeno cheddar biscuit recipe, substitute shortening instead of butter. Use ⅓ cup, cutting it into the flour mixture until it resembles coarse crumbs. Then add milk and follow the recipe as directed. Consider using butter-flavored shortening for extra flavor, though regular shortening works too.
🔪 Instructions for Jalapeno Cheddar Biscuits
Step 1: Preheat the oven to 425 degrees F.
Step 2: In a mixing bowl, whisk together the flour, baking powder, salt, and sugar (Image 1).
Step 3: Add in the chopped jalapeno and cheese (Image 2).
Step 4: Stir until evenly distributed (Image 3).
Step 5: Use a cheese grater to shred the frozen butter into small pieces (Image 4). Use a fork to stir the butter into the flour mixture until evenly distributed.
Step 6: Slowly add in the milk while stirring the dough (Image 5).
You want the mixture to come together and pull away from the sides of the bowl (Image 6).
Step 8: Turn the dough out onto a floured surface (Image 7). Press it down to ¼ inch thick (Image 8).
Step 9: Fold in half and repeat several times. Flattening and folding about 10 times (Image 9). This will create layers.
Step 10: When you've finished building layers, roll the dough out to ½ inch thick.
Step 11: Use a round cutter to cut out your shapes (Image 10).
Step 12: Brush off excess flour and place evenly spread apart on a large baking sheet. Top with one slice of jalapeno each (Image 11).
Step 13: Bake for 13-15 minutes or until the edges are just beginning to brown (Image 12).
Step 14: Brush the tops with melted butter and serve.
🍴 Recipe Tips
- Be Gentle. When handling biscuit dough, avoid kneading it. Simply bring it together gently to prevent a dense texture and achieve fluffier biscuits.
- Frozen Butter Tip. For best results, freeze butter for an hour before use. However, you can also use cold cubed butter and pastry cutters or forks if needed.
- Texture. Aim for coarse crumbs when mixing with cold cubed butter. If using a cheese grater with frozen butter, texture isn't critical, but ensure even distribution of flour and butter to achieve a great texture. Larger cheese shreds help maintain a desirable texture.
💭 Recipe FAQs
You can use anything from cookie cutters to wine glasses to help cut your biscuits. I find that stemmed wine glasses or straight-topped drinking glasses are often the best because they're easy to use and more convenient. You'll want the biscuits to be about 2 inches in diameter as smaller ones, or large ones will cook at different rates.
These biscuits can be stored in an airtight container at room temperature for up to 3 or 4 days, but they will taste best when fresh. Note that reheating them for about 15 seconds in the microwave will make them deliciously fluffy and warm again.
I do not recommend using anything other than fresh jalapenos as canned or pickled jalapenos will leave excess moisture and salt behind, which will cause the biscuits not to turn out properly.
❤️ More Delicious Biscuit Recipes
If you tried this Jalapeno Cheddar Biscuits, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Jalapeno Cheddar Biscuits
Ingredients
- 2 cups all purpose flour ($0.26)
- 1 Tablespoon baking powder ($0.15)
- 1 teaspoon salt ($0.01)
- 1 Tablespoon granulated sugar ($0.02)
- 2 Tablespoons jalapeno peppers, diced ($0.46)
- 1 cup cheddar cheese ($0.88)
- ½ cup salted butter, frozen ($0.99)
- 1 cup milk ($0.20)
- 2 whole jalapeno peppers, sliced *for toppings ($0.92)
Instructions
- Preheat the oven to 425 degrees F.
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Stir in the chopped jalapeno and cheese.
- Use a cheese grater to shred the frozen butter into small pieces.
- Use a fork to stir the butter into the flour mixture until evenly distributed.
- Slowly add in the milk while stirring until the mixture comes together and pulls away from the sides of the bowl.
- Turn the dough out onto a floured surface and press it down to ¼ inch thick.
- Fold in half and repeat several times. Flattening and folding about 10 times. This will create layers.
- When you've finished building layers, roll the dough out to ½ inch thick and then use a round cutter to cut out your shapes.
- Brush off excess flour and place evenly spread apart on a large baking sheet.
- Top with one slice of jalapeno each.
- Bake for 13-15 minutes or until the edges are just beginning to brown.
- Brush the tops with more melted butter and serve.
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