Jalapeño Cheddar Biscuits are one of the comfort foods I miss the most when I go on a diet. Yes, I diet. I diet too much. Because I eat too much. Such a vicious cycle. But Jalapeño Cheddar Biscuits are what I dream about when I want a splurge.
More Jalapeño Cheddar Biscuits, Please
What I like about Jalapeño Cheddar Biscuits is that they are savory, spicy and add the right amount of kick to breakfast or brunch. In the evening we will pan toast leftover biscuits and simply enjoy them with a cup of tea. When grilled, the cheddar cheese in the biscuits becomes gooey and crispy at the same time. A melting sliver of Irish butter is really heaven on earth. I couldn’t love these biscuits more.
The trick when making biscuits is to avoid rolling them too thin. Flat biscuits stay flat, and do not bake up much higher than what you roll out. At best, this recipe should make about 9 biscuits. You can use a smaller biscuit cutter to make more biscuits, but I wouldn’t try to get a better recipe yield by rolling a thin dough. Thinner dough will result in crackers, and crackers are not biscuits. Keep the thickness of your biscuit dough around 1” or 2.5cm.
These biscuits freeze incredibly well, so doubling the batch is a good idea. Some for now and some for later is good planning. Really, you will want some later. Trust me.
Of course, Jalapeño Cheddar Biscuits go well with eggs and brunchy dishes, but a simple slice of ham or even some grilled vegetables turn them into a wonderful little sandwich. But like I said, my favorite way to enjoy Jalapeño Cheddar Biscuits is to grill them with butter in a cast iron pan and simply enjoy them toasted.
I regret that I am currently on a diet. Otherwise I would make up a batch. A double batch. Some for now, some for later.
Note: I am a big fan of old fashioned low-tech pastry stirrups for making biscuits. Stirrups cut the butter without mashing. The resulting beads of butter that are incorporated into the flour keep the biscuit fluffy. Stirrups also help avoid overworking the biscuit dough which can lead to tough biscuits. Knead the dough to coat with flour as briefly as possible.Print
Jalapeño Cheddar Biscuits
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 biscuits 1x
- Category: Bread
- Method: Baking
- Cuisine: US
2 cups all-purpose flour (250g)
1 tbsp. baking powder (12g)
1 tsp. salt (4g)
1/3 cup butter (77g)
¾ cup buttermilk (180ml)
¾ cup shredded cheddar cheese (86g)
½ cup chopped jalapeños (4oz/113g)
Melted butter for brushing tops of warm biscuits
Place the flour, baking powder, salt and butter in a large mixing bowl. Using a pastry stirrup, cut the butter into the flour until you have a mixture resembling course meal. Add the buttermilk, cheddar cheese, and jalapeños, stirring until the dough is cohesive and the ingredients are evenly distributed.
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper
Remove the dough to a floured surface and knead once or twice to coat the surface of the dough with flour. Knead as little as possible, no more than 10 seconds. Roll out dough to 1” thickness (2.5cm) Cut into biscuits using a large 3 1/4” biscuit cutter (8.25cm)*.and place on prepared cookie sheet. Bake for 20 minutes until the biscuits are golden brown.
If desired, brush the tops of the warm biscuits with melted butter before serving
*If your cutter is slightly smaller or larger, that is fine.
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