5.0 from 3 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 9
Calories: 402 kcal
Course:
Side Dish , Baked Goods
Cuisine:
American
Ingredients
- 3½ cups all-purpose flour plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter cold
- 1½ cups buttermilk col
- ½ cup pickled jalapanos sliced
- 1 cup cheddar cheese shredded
Optional
- 1 tablespoon butter melted, for brushing
Instructions
- Preheat your oven to 425°F (220°C). Grease a square cast iron skillet and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- 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.
- Pour in the buttermilk and add the chopped jalapeños and shredded cheddar cheese. Mix until a shaggy dough forms.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
1serving
Calories
402kcal
(20%)
Carbohydrates
40g
(13%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
592mg
(25%)
Potassium
265mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
788IU
(16%)
Vitamin C
1mg
(1%)
Calcium
206mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 402
% Daily Value*
| Serving | 1serving | |
| Calories | 402kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 592mg | 25% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.