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A close-up view of golden-brown Jalapeño Cheddar Biscuits, topped with jalapeño slices, in a dark baking dish.

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.
4.93 from 64 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 biscuits
Calories 204 kcal

Equipment

  • cast iron skillet
  • Mixing bowls
  • Measuring cups and spoons
  • whisk
  • pastry brush

Ingredients
  

  • 2.5 cups all purpose flour
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 tablespoon 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 tablespoon 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!

Nutrition

Serving: 1biscuitCalories: 204kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 53mgSodium: 537mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 356IUVitamin C: 3mgCalcium: 210mgIron: 2mg
Keyword Baking
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