Jalapeño Cheddar Biscuits Recipe
These Jalapeno Cheddar Biscuits are soft and fluffy with a great cheesy flavor and a zesty bite from jalapeno peppers.
Servings: 12
Calories: 169kcal
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 5 Tbsp cold unsalted butter
- 1 cup cold low fat buttermilk
- 1 cup shredded cheddar cheese
- 3 seeded minced jalapeno
- 1/2 tsp white pepper
- Pinch white granulated sugar
- Little more shredded cheddar to top biscuits
Instructions
- Preheat the oven to 425℉ and lightly grease a baking sheet.
- In a bowl of an electric mixer, combine flour, baking powder, baking soda, sugar, white pepper and salt. Mix on low to combine ingredients.
- Grate cold butter on a box grater into to the flour mixture. Mix on low, until batter resembles coarse crumbs.Pro Tip: make sure your box grater is cold too for easier grating.
- Stir in grated cheddar cheese and minced jalapenos, mix until just incorporated.
- Pour cold buttermilk into the center of the mixture. Mix until just combined and dough is a little sticky.
- Transfer the dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5-6 times and pat into a 1/2 inch-think circle.
- Using a cookie cutter (about 2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
- Place biscuits on the baking sheet leaving about an inch in between. Brush the biscuits with some melted butter if you wish.
- Sprinkle some shredded cheddar on top.
- Bake for 15-18 minutes, until raised and golden brown.
Video
Notes
- Storing: You can store baked biscuits at room temperature for up to 2 days. Make sure your container or storage bag is airtight to prevent them from going stale. To keep them fresh a few days longer, store them in the refrigerator for up to a week. Again, be sure to store them in an airtight container or storage bag. You can easily reheat cold biscuits in a microwave for a few seconds.
- To freeze baked biscuits: After baking, allow them to cool completely and place them into a freezer zip-top bag. Get as much air out as you can without squeezing biscuits and seal. Freeze for up to 3 months.
- Thaw on the counter for about 30 minutes.
Nutrition
Calories: 169kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 314mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 1mg