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Let’s turn up the heat in your kitchen with my Jalapeño Cheddar Biscuits! They’re a cheesy, spicy delight that’s just so simple to bake, perfect for impressing your guests or treating yourself.
Mile High Jalapeño Cheddar Biscuits
I’ve got to share my latest obsession with you – these Jalapeño Cheddar Biscuits. They’re the perfect combo of cheesy comfort and a little spicy kick. With every bite, you get the ooey-gooey richness of cheddar cheese, balanced perfectly with the zesty punch of jalapeños. It’s a simple, no-fuss recipe that delivers big on flavor, and trust me, your kitchen will smell heavenly as they bake!
Pro Tip
Handle your dough with a bench scraper. This nifty tool is your best friend for this task. It helps you effortlessly cut and shape the dough without warming it up too much. Remember, keeping that butter cold is key to getting those perfectly flaky layers we’re all after. So, keep your hands off as much as you can and let the bench scraper do the heavy lifting!
- All-Purpose Flour: Whole wheat flour will also work but you will end up with a denser biscuit. If you need a gluten-free option, a good gluten-free flour blend can work too.
- Baking Powder & Baking Soda: These are our leavening agents, making sure our biscuits rise and become fluffy.
- Salt: Just a pinch to enhance all the flavors.
- Unsalted Butter: This adds richness and helps create those lovely, flaky layers. If you only have salted butter, just reduce the added salt a bit.
- Buttermilk: It brings a nice tang and reacts with the baking powder and soda for lift. No buttermilk? Mix a little lemon juice or vinegar into regular milk as a quick substitute.
- Pickled Jalapeños: Fresh jalapeños will also work. Feel free to adjust the amount to your taste, or use fresh jalapeños if you prefer a brighter, sharper heat.
- Cheddar Cheese: For that irresistible cheesy goodness. You can experiment with different cheeses too, like pepper jack for extra spice or mozzarella for a milder taste.
- Optional Butter for Brushing: For a nice golden finish to the biscuits. You could also use an egg wash.
First things first, let’s get your oven preheated to 425°F (220°C). While it’s warming up, grab your square cast iron skillet and give it a nice greasing.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Take your cold butter from the freezer – it should be slightly hardened – and grate it directly into the flour mixture. Then, gently mix it in with a fork.
Pour in the buttermilk and toss in your sliced jalapeños and shredded cheddar cheese. Stir everything together just until a shaggy dough forms. Don’t overwork the dough, a light touch is all you need.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in thirds like a letter using a bench scraper. This folding technique is the secret to creating those irresistible layers. Rotate the dough 90 degrees and repeat the patting and folding process a couple more times.
Once your dough is layered and lovely, roll it out to fit your greased skillet. Lay the dough in the skillet and then, using a bench scraper or knife, make deep cuts to mark your biscuit sizes.
Brush the top of the biscuits with melted butter if you like that extra golden finish. Then, pop the skillet in the oven and bake for about 20 minutes. You’re looking for a beautiful golden brown color and a toothpick that comes out clean from the center. Let the biscuits cool slightly in the skillet and then you’re ready to enjoy!
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can! Prepare the dough, cut it into biscuits, and then refrigerate it overnight. When you’re ready to bake, just preheat your oven and pop them in. Remember, the cold dough straight from the fridge helps keep those biscuits flaky and delicious.
My dough is too sticky, what should I do?
If your dough is sticky, it’s okay to add a little more flour, but do it sparingly. Too much flour can make the biscuits tough. It’s normal for the dough to be a bit sticky; just flour your hands and work surface to make it easier to handle.
How do I know when the biscuits are perfectly baked?
Your biscuits are done when they’re golden brown on top and a toothpick inserted into the center comes out clean. Another sign is that the sides of the biscuits will start to pull away slightly from the skillet. Keep an eye on them as oven temperatures can vary!
Can I add other ingredients to these biscuits?
Yes, you can get creative with this recipe! Consider adding cooked bacon bits, green onions, or a different type of cheese like pepper jack for an extra kick. Just remember to keep the added ingredients in balance so the dough doesn’t get too heavy.
Expert Tips
- Use Cold Butter: Always start with cold butter. This helps create those flaky layers in the biscuits as it melts in the oven.
- Don’t Overwork the Dough: Handle the dough as little as possible. Overworking can lead to tough biscuits.
- Layer for Flakiness: Fold your dough several times to create layers. This gives your biscuits that desirable flaky texture.
- Adjust the Spice Level: Tailor the jalapeño amount to your taste. More for heat lovers, less for those who prefer it milder.
- Check Oven Temperature: Ovens can vary, so it’s a good idea to use an oven thermometer to ensure the right baking temperature for perfect results.
Storage
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. You can also wrap them up and refrigerate them for up to a week.
You can freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer bag once they’re solid. When you’re ready to enjoy them, bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked biscuits in the same way. Just thaw and reheat when you’re ready to eat.
More Biscuit Recipes To Try
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Jalapeño Cheddar Biscuits
This Jalapeño Cheddar Biscuits recipe brings you the perfect combination of cheesy goodness and a spicy kick from jalapeños. They’re wonderfully flaky and oh-so-satisfying, ideal for breakfast, brunch, or even as a side for your favorite meals.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat your oven to 425°F (220°C). Grease a square cast iron skillet and set it aside.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
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Place the cold butter in the freezer for about 10 minutes to harden slightly. Use a box grater to grate the ¾ cup of cold butter then mix lightly with a fork to coat the butter shreds with the flour mixture.
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Pour in the buttermilk and add the chopped jalapeños and shredded cheddar cheese. Mix until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in thirds like a letter. Rotate the dough 90 degrees, and repeat the patting and folding process 2-3 more times to create layers. Roll it out so that it’s the same size as your square cast iron.
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Place the entire piece of layered dough into the prepared cast iron skillet. Use a bench scraper or knife to make deep cuts, marking out your desired biscuit sizes, right in the skillet. Do not separate the pieces; they should bake together. Brush them with melted butter, if preferred.
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Transfer the skillet to the preheated oven and bake for 20 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
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Once baked, allow the biscuits to cool slightly in the skillet. They can be served directly from the skillet or transferred to a plate. Remember, the cast iron skillet will be hot, so handle with care.
Notes
- If you don’t have buttermilk, make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes before using.
- For a lighter version, swap half of the all-purpose flour with whole wheat flour. It adds a nutty flavor and makes the biscuits a bit healthier.
- Feel free to adjust the amount of jalapeños based on your heat preference. Removing the seeds will reduce the spice level.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for up to 3 months. Just reheat in the oven to restore their crispy texture.
- Remember to preheat your oven for at least 10 minutes to ensure it’s at the right temperature for baking.
Nutrition Information
Serving: 1servingCalories: 402kcal (20%)Carbohydrates: 40g (13%)Protein: 9g (18%)Fat: 23g (35%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mg (20%)Sodium: 592mg (26%)Potassium: 265mg (8%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 788IU (16%)Vitamin C: 1mg (1%)Calcium: 206mg (21%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
