Cheddar Jalapeño Biscuits (Southern & Delicious)
These buttery, flaky biscuits are bursting with sharp cheddar cheese and a spicy jalapeño kick. Perfect for impressing a crowd or storing in the freezer for future cooking.
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter (or your fabulous fingers)
- Baking sheet
- Parchment paper
- Biscuit cutter (or a glass works too)
- Pastry brush
Ingredients
- 4 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 2 tsp garlic powder optional, but garlic lovers, just do it
- 1 cup 2 sticks unsalted butter, cold and diced into cubes
- 3 cups shredded extra-sharp cheddar cheese packed for mega cheesiness
- 2 –4 fresh jalapeños finely diced (skip the seeds if you’re not into fireworks in your mouth)
- 1 ½ cups buttermilk cold (plus extra for brushing)
Instructions
- Set the Scene: Preheat that oven to 425°F (220°C) and line your baking sheet with parchment paper. It’s showtime, baby!
- Mix It Up: Whisk together the flour, baking powder, baking soda, salt, and garlic powder (if you’re riding the garlic wave) in a big bowl.
- Butter It Up: Toss in the cold butter cubes and cut them into the flour using a pastry cutter (or go rogue and use your fingers). Your goal? Coarse, crumbly goodness that looks like sand at a fancy beach resort.
- Cheddar Dreams & Jalapeño Dreams: Stir in the shredded cheddar and diced jalapeños like you’re adding confetti to your birthday party.
- Hold It Together: Pour in the cold buttermilk and give it a gentle stir. Nobody likes a tough biscuit, so don’t overmix. Just stop when the dough barely comes together.
- Get Flaky: Transfer the dough onto a floured surface and pat it into a 1-inch-thick rectangle (hey, we’re not going for perfect edges here). Fold it over on itself 2–3 times like a love letter to flakiness.
- Cut, Brush, Repeat: Use a biscuit cutter (or wine glass, no judgment) to cut out those biscuits. Place them on the baking sheet, brush the tops with extra buttermilk, and sprinkle some extra cheddar and jalapeño on top because we’re not here to play small.
- Bake & Bask: Slide them into the oven and bake for 12–15 minutes until they’re golden, cheesy, and basically irresistible. You’ll know they’re ready because your kitchen will start to smell like pure happiness.
- Eat & Enjoy: Serve warm, and prepare for applause.
Notes
- Pro Tip: The dough freezes like a dream! Before baking, pop those cut biscuits in the freezer on a tray, then store them in an airtight container. Bake from frozen at 425°F for 18–20 minutes.
- Want a smoky twist? Swap fresh jalapeños for pickled ones or even roasted diced poblano peppers.
- Don’t have buttermilk? Easy fix! Mix 1 ½ cups of whole milk with 1 ½ tablespoons of lemon juice or white vinegar. Boom, instant buttermilk vibes.