Simple and quick biscuits that feature a bit of a spicy kick from the jalapenos and a delicious cheddar bite. They are perfect for breakfast, lunch, or dinner!
This is a super easy biscuit recipe that can be used as plain buttermilk biscuits as well. They are flaky, cheesy, and absolutely delicious. Use them as a side with dinner or as a base for a breakfast or brunch sandwich.
Make Ahead Biscuits
You can prepare these biscuits up to a day ahead of time and store the unbaked biscuits on the sheet pan in the refrigerator until ready to bake if you'd prefer. Twenty minutes before you need them simply preheat your oven and take them from the fridge and pop them in the oven. In 15 minutes, you'll have hot biscuits for your meal!
The base recipe can even be made ahead of time in larger batches and stored in your refrigerator. You can double or triple the recipe, flour through butter, blend as instructed, and then store in a mason jar or other container for up to a few months.
When you want to make biscuits, for every 4 biscuits, simply stir the ingredients in the jar and then measure out 1 1/2 cups of the biscuit base and add the 1/2 cup of cheddar cheese, 2 Tablespoons jalapenos, and 1/2 cups buttermilk to it (omit cheddar cheese and jalapenos for plain buttermilk biscuits). Follow the recipe to shape and bake.
These biscuits taste best eaten freshly made, but you can store baked and cooled biscuits up to 3 days and reheat in the microwave for 15-20 seconds, or 400-degree oven for 5-8 minutes.
Jalapeno & Cheddar Biscuits Ingredients
- all-purpose flour - a great base for fluffy biscuits.
- baking powder - the leavening agent, giving biscuits their rise.
- salt - adds flavor, omit if you use salted butter.
- unsalted butter - if you only have salted on hand, simply omit the added salt. You can use dairy or non-dairy butter.
- cheddar cheese - you can use any type of cheddar that you prefer.
- jalapeno peppers - you can use fresh, frozen or pickled, whichever you have on hand and whichever you prefer. Omit if you would prefer a cheddar cheese biscuit without the pepper kick.
- buttermilk - if you don't have buttermilk on hand, you can add 1 teaspoon vinegar (apple cider or white) to 1/2 cup of milk (dairy or non-dairy) and let sit 5-10 minutes before using. You can also substitute with greek yogurt watered down slightly with a bit of milk (so that it's pourable consistency) or just plain milk (dairy or non-dairy).
(printable recipe here)
Easy Jalapeno & Cheddar Biscuits
makes 4 biscuits
1 cup + 2 Tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold & cut into cubes
1/2 cup shredded cheddar cheese
2 Tablespoons finely diced jalapeno peppers
1/2 cup + 2 Tablespoons buttermilk
1. Preheat the oven to 450 degrees Fahrenheit. Line a small or medium sheet pan with parchment paper or a silicone liner. Set aside.
2. In a bowl, stir together the flour, baking powder, and salt.
3. Toss cold butter cubes into the flour mixture and, using your fingers, a fork, or a pastry blender, cut in the butter until you have a mixture of small flat pieces and round pea-sized pieces.
4. Add in your shredded cheese and jalapeno pieces and stir.
5. Mix in 1/2 cup of the buttermilk. You want the mixture to be slightly dry but all of the ingredients to hold together when pressed with your hands. If it's too dry, add the remaining buttermilk, 1 Tablespoon at a time until this texture is achieved. Pour out onto countertop and knead lightly to form a ball of dough. Push dough to a square that is roughly 1/2" thick. Cut into 4 biscuits.
6. Place biscuits on prepared sheet pan and bake 13-15 minutes. Remove and allow to cool 5 minutes before serving.
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Oh wow two of my favorites - cheese and jalapeños - must make this!
ReplyDeleteA great combo indeed. I hope you enjoy them!
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