Packed with freshly shredded cheese and diced peppers, these fluffy buttermilk Jalapeno Cheddar Biscuits are about to become a new family favorite.
Oh these biscuits. I made this recipe on a complete whim when I was testing out some new scone recipes. At the last minute I decided I wanted to also make some biscuits for breakfast sandwiches and when I opened the fridge and saw two fresh jalapenos and a block of sharp cheddar cheese I knew exactly what was going down.
These biscuits are so fluffy and packed with cheesy jalapeno-y flavor. They are best eaten straight out of the oven with a little salted butter. But we reheated some in the air fryer the next morning for sausage and egg breakfast sandwiches and y'all they were divine. Give this a recipe a try and I promise you won't regret it!
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Equipment
- Cast iron skillet: This is my favorite Le Creuset Cast Iron Skillet. I use it constantly especially for biscuits and it always cooks them beautifully.
- Mixing bowls: These pyrex mixing bowls are pretty inexpensive and are a staple at my house.
- Measuring cups and spoons
- Biscuit cutter: I like these round cutters from Nordic Ware because they can be used not only for biscuits but a variety of other things. But any round cookie cutter or even a tall glass will work.
- Pastry brush: This Oxo silicone pastry and basting brush works great!
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Black pepper
- Unsalted butter: If you use salted butter just omit adding any extra salt.
- Buttermilk
- Eggs
- Freshly grated cheddar cheese
- Fresh jalapenos
Optional: Melted butter and flaky sea salt to finish. I recommend Maldon flaked sea salt.
Tricks for great biscuits
- Use cold butter. The colder the better if you ask me. I recommend using your hands to pinch it into the flour until its crumbly. You don't want to melt it in, moreso just distribute it around.
- Use buttermilk. Buttermilk provides not only a liquid but also fat and acidity that elevate the flavor of any baked good.
- Freshly grate your cheese. While it's do tempting to buy the pre-grated stuff (which will still work in this recipe btw) I highly recommend going for freshly grated sharp cheddar. In my opinion it melts much better.
- Preheat your pan. I love using a cast iron skillet for this recipe (though you can use a baking sheet) and I highly recommend preheating it for several minutes before adding the biscuit dough. Cast iron can be a bit slower to fully heat in the oven and so preheating it makes for a more event bake and a better texture overall.
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Made these Jalapeno Cheddar Biscuits? Let me know what you think in the comments!
Recipe
Jalapeno Cheddar Biscuits
Packed with freshly shredded cheese and diced peppers, these fluffy buttermilk Jalapeno Cheddar Biscuits are about to become a new family favorite.
Equipment
- cast iron skillet
- Mixing bowls
- Measuring cups and spoons
- whisk
- pastry brush
Ingredients
- 2.5 cups all purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 6 tbsp cold butter
- 2 eggs
- ⅔ cup buttermilk
- 2 fresh jalapenos, minced
- 1 cup freshly grated sharp cheddar cheese
Extras (optional)
- splash of buttermilk
- 12 thin jalapeno slices
- 1-2 tbsp melted butter
- flaky sea salt
Instructions
- Preheat the oven to 425 degrees F. Place the cast iron skillet in the preheating oven to preheat as well.
- In a large mixing bowl combine flour, baking powder, salt and pepper. Mix to combine. Then add cold butter and use your hands to pinch it into the flour mixture until a fine, sandy texture is achieved. *(Do not overwork or melt the butter. There should still be small pieces of butter present throughout.)*
- In a separate mixing bowl whisk together eggs and buttermilk until frothy. Then add in shredded cheese and minced jalapenos and mix to combine.
- Use your hand to form a well in the center of the flour mixture. Pour the egg and buttermilk mixture into the well and use 2 knives (or a fork) to cut the mixture together.
- Pour the dough onto a floured surface and use you hands to gently press flat. Then fold the dough horizontally like an envelope and press flat, fold vertically and press flat. Repeat this 2-3 times then use a rolling pin to gently roll out the dough to 1 ½ inch thickness. Use a biscuit cutter to cut out about 12 biscuits. Arrange the biscuits in the preheated cast iron skillet. Then brush the tops with a little buttermilk and a slice of jalapeno.
- Bake the biscuits at 425 degrees F for 20-25 minutes until golden brown. Remove from the oven and brush the tops with a little melted butter. Then sprinkle on some flaky sea salt. Enjoy!
Tried this recipe?Let us know how it was!
Hands up to this recipe. So delicious and look so easy to make. Thanks for sharing!
Can you make the dough ahead of time and bake later?
Absolutely! Just store in the fridge until ready to bake. If it’s really cold maybe add a minute or 2 to the baking time.
Could I use a different pan?
Yes, cast iron holds heat great but any oven safe pan should work.
Hi
Can we use Mozzarella cheese instead of cheddar and substitute for eggs.Pls tell.
Yes you can sub mozzarella for cheddar, although it will have a more mild flavor. As for the egg substitute I have never done this but I’ve heard that full fat yogurt works well as a replacement. You’d use 1/4th cup for each egg replaced. Let me know if you make it and what you think!
Hands down best biscuits I have EVER had / made! The are so delicious! The flavors together are outstanding! I love the added pepper to the dough - genus!
One note: I think my biscuit cutter is larger than yours because I only got 10 biscuits. We ate them all at one sitting! Haha. I will be making them again soon!
Thank you for this amazing recipe!
I came across this on your IG stories and it looks so beautiful and delicious. I am a beginner at cooking and I can't wait to try this recipe. Thank you!
Wonderful! Hope you enjoy!
Mine were pretty flat and dry. I think I overworked everything! ? I'm going to try again tomorrow. Thank you
Sorry to hear that! The dough doesn’t take much to come together and it’s important that the little chunks of butter don’t melt. If you feel like things are getting too warm pop it in the freezer for a bit to solidify the fats, then roll them out into biscuits. Hope this helps!
Have you ever grated cold butter & then using it instead of a pastry cutter or your hands? Just seems it would be easier & better as far as distributing the butter through the mixture.