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Jalapeño Cheddar Biscuits

Delicious Jalapeño Cheddar Biscuits That Wow Every Time

Delightful Jalapeño Cheddar Biscuits that are light and fluffy, packed with spicy jalapeños and sharp cheese, a must-try breakfast!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Base
  • 2 cups all-purpose flour Alternative flours like gluten-free can work with adjustments.
  • 1 tablespoon baking powder Ensure it’s fresh for best results.
  • 1 teaspoon salt Adjust based on dietary needs.
  • 1/2 teaspoon black pepper Omit for a milder flavor.
  • 1/2 cup cold butter Can be replaced with dairy-free butter.
  • 2 large eggs Substitute with 1/4 cup full-fat yogurt for each egg if needed.
  • 3/4 cup buttermilk You can make a substitute by mixing milk with vinegar or lemon juice.
Add-Ins for Flavor
  • 1/2 cup fresh jalapeños Substitute with milder peppers for less heat.
  • 1 cup shredded sharp cheddar cheese Replace with mozzarella for a milder option.
Final Touches
  • 2 tablespoons melted butter (for brushing) Adds shine and flavor.
  • to taste flaky sea salt Maldon or any large flake sea salt works best.

Equipment

  • cast-iron skillet
  • Mixing bowl
  • biscuit cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Place a cast-iron skillet inside to warm.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, salt, and black pepper. Mix thoroughly with a whisk.
  3. Cut cold butter into small cubes and add it to the dry ingredients. Work the butter into the flour until it resembles coarse sand.
  4. In another bowl, whisk together eggs and buttermilk. Fold in diced jalapeños and shredded cheddar cheese.
  5. Create a well in the dry mixture and pour in the wet ingredients. Gently stir until combined, without overmixing.
  6. Transfer the dough to a floured surface and gently press and fold to retain air pockets.
  7. Roll out the dough to about 1.5 inches thick and cut out rounds with a biscuit cutter. Place on parchment paper or in the skillet.
  8. Brush the tops with buttermilk and optionally add jalapeño slices on top.
  9. Bake for 20–25 minutes until golden brown and puffed.
  10. Brush the tops with melted butter while hot and sprinkle with flaky sea salt before serving.

Nutrition

Serving: 1biscuitCalories: 200kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 350mgPotassium: 120mgFiber: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 6mgIron: 10mg

Notes

These biscuits can be tailored to be dairy-free or gluten-free, and leftovers can be stored in an airtight container for up to 3 days.

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