Flaky Jalapeno Cheddar Biscuits

There’s nothing like a good old fashioned buttermilk biscuit like grandma makes, but they get even better with gooey cheddar and a hit of spice from jalapenos. Flaky, buttery, cheesy and spicy these biscuits are bursting with flavor. I made these biscuits for my best friend from Georgia (who is as southern fried as they come) and she gave them her very enthusiastic stamp of approval. My Flaky Jalapeno Cheddar Biscuits are sure to become a new favorite.

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“Why are peppers nosy?”

“Because they’re jalapeno business”

All joking aside your really do want jalapenos all up in your biscuits, along with your favorite sharp cheddar cheese( if you love the combo of cheese and peppers these smoked jalapeno poppers are a great appetizer). While perfect on their own or slathered in butter these jalapeno cheddar biscuits are great drizzled with honey (or even my hot honey!) or as a side for soup or chili (like my White Chicken Chili). These biscuits would also be great as the base of a breakfast sandwich with eggs, bacon or sausage and more cheese.

Tips for Making Jalapeno Cheddar Biscuits

• Ensure all of your ingredients (especially butter and buttermilk) are well chilled. This will encourage pockets of steam to form giving your biscuits maximum lift as they bake.
• Make sure your baking powder is fresh. Old baking powder will have lost it’s reactivity with acid (in this case buttermilk) resulting in biscuits with the texture of hockey pucks.
• I recommend using freshly grated cheese as prepackaged shredded cheese has anticaking agents that may affect your biscuits.
• Wear gloves and avoid touching your eyes when working with the jalapenos.

How to Make Jalapeno Cheddar Biscuits

While the oven is preheating cut butter into 1/2 inch cubes and place in the freezer for 10 minutes (keeping the butter cold at all stages is key to getting light, fluffy biscuits). Add flour, baking powder, salt and baking soda to a food processor and pulse to combine. Add chilled butter and pulse until pea sized clumps form. (Alternatively you can whisk the dry ingredients in a large bowl and then cut in the butter with 2 knives or a pastry blender). Transfer mixture to a large bowl. Add cheddar (and chopped jalapeno and stir to combine. Drizzle the buttermilk (make sure its chilled) in while tossing with a fork to combine. Gently knead a few times until a shaggy dough forms.

Turn the dough out onto a clean surface and and pat into a 1″ thick square. Cut the dough into 4 equal pieces and stack the layers ( I learned this layering technique from Bon Appetit’s Best Biscuit Recipe). Transfer to a floured surface and press the layers down with your hand. Roll out into a 1″ thick rectangle and cut into 12 equal sized squares. Transfer the biscuits to a baking sheet lined with parchment paper and freeze for 10 minutes before baking.

Remove the biscuits from the freezer and brush with melted butter, topping with additional sliced jalapeno if desired. Placed the biscuits in the oven and bake for 20-25 minutes or until golden brown. Allow to rest for 5 minutes and serve as desired.

If you like these Flaky Jalapeno Cheddar Biscuits be sure to take a look at some of my other recipes!

Gougeres -French Cheese Puffs

Zesty Tequila Lime Chicken Wings

Avocado Lime Crema

Smoky Beer Cheese Dip

Homemade Soft Pretzel Bites

If you make these Flaky Jalapeno Cheddar Biscuits please leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!