Jalapeño Cheddar Biscuits

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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.