Description
Flaky, buttery, and perfectly cheesy, these Jalapeño Cheddar Biscuits have a subtle kick of heat and a melt-in-your-mouth texture. They’re quick to make and perfect for breakfast, brunch, or as a dinner side.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 2 jalapeño peppers, finely chopped
- 3/4 cup cold buttermilk
- 1 tablespoon honey
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in cheddar cheese and chopped jalapeños.
- Pour in cold buttermilk and honey, mixing until just combined. Do not overmix.
- Turn dough onto a floured surface and gently pat into a 1-inch thick layer. Cut into rounds with a biscuit cutter.
- Place biscuits on the prepared sheet and bake for 14–16 minutes or until golden brown.
- Brush tops with melted butter after baking for extra flavor, then serve warm.
Notes
- Keep butter and buttermilk cold for flaky biscuits.
- Handle dough gently to prevent tough biscuits.
- For more heat, leave in some jalapeño seeds.
- These biscuits can be frozen and reheated later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread & Biscuits
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: jalapeño cheddar biscuits, cheesy biscuits, savory biscuits, buttermilk biscuits, easy biscuit recipe