Flaky Cheddar and Jalapeño Biscuits


I had to find a way to use up the jalapeños we are growing, and these biscuits are the perfect solution. They are so light and flaky, with cheese and a bit of spice. I think the biscuits pair perfectly with a bowl of chili or tomato soup, and they also make an amazing breakfast sandwich! Although the biscuits have jalapeños in them, they aren’t so hot that you need to reach for a glass of water. We couldn’t get enough of them!


To make these biscuits, preheat your oven to 400º F and mince 2 jalapeño peppers. In a small pan, melt 1/2 tablespoon of butter, and sauté the jalapeños until they have softened. Let the jalapeños cool slightly, and then transfer them and the butter they cooked in to a small bowl.


Finely dice 1/4 pound of cheddar cheese, and add it to a bowl of jalapeños. Sprinkle 1 tablespoon of flour into the bowl, and stir it around so that it absorbs the melted butter.


To the bowl of a mixer (or food processor, or you can use a bowl and a pastry cutter), add 2 cups minus 1 tablespoon of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Combine the dry ingredients. Then, cube 7.5 tablespoons of cold butter, and add it to the flour. Combine the butter and the flour just until you can squeeze the flour in your fist and it will mostly hold its shape.


In a side bowl, whisk 2 eggs and 1/2 cup of heavy cream. Then, stir the eggs and cream into the flour and butter mixture just until the dough starts to come together. Add in the jalapeño and cheddar cheese, and stir until they are fully combined into the dough.


Flour your countertop, dump out the dough, and pat it down until it is 1 inch thick. You can either use a biscuit cutter or a sharp knife to cut the dough into individual biscuits.


Transfer the biscuits to a baking sheet that is lined with parchment paper. Whisk 1 egg with a splash of water to make an egg wash, and brush the egg over the biscuits so that they bake up brown and shiny.


Bake the biscuits for 20 minutes, rotating the pan around halfway through for even cooking. Let the biscuits cool slightly, and then peel apart their flaky layers to fully enjoy!


Better yet, fry up some bacon and an egg, slice a biscuit in half, and build the ultimate breakfast sandwich! Because the cheese is in the biscuit, you don’t have to add any to have an incredibly flavorful and savory morning meal. Try these biscuits and let me know how you like to eat them!

This recipe is adapted from Smitten Kitchen.

Shopping list:

  • Jalapeños- 2
  • Cheddar cheese- 1/4 pound
  • Flour- 2 cups
  • Baking powder- 1 tablespoon
  • Salt- 1 teaspoon
  • Butter- 1 stick
  • Heavy Cream- 1/2 cup
  • Eggs- 3
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Flaky Cheddar and Jalapeño Biscuits — 2 Comments

  1. Man! I’m sitting at work getting a powerful hunger going then I look at this recipe. I have some jalapenos I was wondering what to do with and now I know. They look great.

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