Go Back
- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 cup cold unsalted butter, cubed - 1 cup sharp cheddar cheese, shredded - 1/2 cup pickled jalapeños, chopped - 3/4 cup buttermilk - 1 tablespoon honey Using quality ingredients makes a big difference. I always choose sharp cheddar cheese for a strong flavor. Freshly shredded cheese melts better than pre-shredded. For jalapeños, pickled ones add a nice tang. Use cold unsalted butter for better control over salt levels. Always pick fresh buttermilk for the best taste. If you need swaps, there are great options. You can use whole wheat flour for a nutty flavor. Greek yogurt works well if you don’t have buttermilk. For cheese, try pepper jack for extra heat. If you want less spice, use mild green chilies instead of jalapeños. Honey can be replaced with maple syrup for a different sweetness. {{ingredient_image_2}} 1. Preheat the Oven: First, set your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps keep the biscuits from sticking. 2. Mix Dry Ingredients: In a big bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure they blend well. This step adds air to the mix. 3. Incorporate Butter: Next, add 1/4 cup of cold, cubed butter to the flour mix. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Some small lumps are fine for a flaky texture. 4. Add Cheese and Jalapeños: Fold in 1 cup of shredded sharp cheddar cheese and 1/2 cup of chopped pickled jalapeños. Distribute them evenly for a flavor burst in every bite. 5. Combine Wet Ingredients: In another bowl, whisk together 3/4 cup of buttermilk and 1 tablespoon of honey until smooth. This adds sweetness and moisture. 6. Mix Wet and Dry: Pour the buttermilk mix into the dry ingredients. Stir gently until just combined. Avoid overmixing, as this can make the biscuits tough. You want them soft and fluffy. 7. Shape the Dough: Lightly dust a flat surface with flour. Turn the dough out and pat it down to about 1 inch thick. 8. Cut the Biscuits: Use a biscuit cutter or a glass rim to cut out the biscuits. Place them on the prepared baking sheet. 9. Use Leftover Dough: Gather any leftover dough, knead it gently, re-roll, and cut out more biscuits until all the dough is used. 10. Bake: Put the baking sheet in your oven and bake for 12 to 15 minutes. Look for golden brown tops. 11. Cool and Serve: After baking, let the biscuits cool slightly on a wire rack. This helps the flavors settle before you serve them warm. - Use Cold Ingredients: Cold butter and buttermilk help create flaky layers. Always keep them cold until you mix them in. - Do Not Overwork the Dough: Gently handle the dough to maintain its light texture. Overmixing can lead to dense biscuits. - Check Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature. This helps the biscuits bake evenly. - Biscuits Are Too Dense: This often happens from overmixing. Mix just until combined for a light biscuit. - Burnt Bottoms: If your biscuits burn on the bottom, try using a baking sheet with a light color. Dark sheets absorb more heat. - Too Little Flavor: If your biscuits lack flavor, consider adding more cheese or jalapeños. Adjust based on your taste. To make flaky biscuits, keep your butter cold. Use cubed butter and mix it into the flour. This creates small lumps, which help the biscuits rise. Avoid overmixing the dough; stop when it just comes together. You want a tender biscuit, not a tough one. Store leftover biscuits in an airtight container at room temperature. They taste best within two days. For reheating, wrap them in foil and warm them in the oven at 350°F (175°C) for about 10 minutes. This keeps them soft and flaky. Serve these biscuits warm for a tasty treat. Brush the tops with melted butter for added flavor. You can also add slices of jalapeño or a sprinkle of cheese on top. These biscuits pair well with soups or salads, adding a zesty touch to any meal. Pro Tips Chill the Butter: Make sure your butter is very cold before incorporating it into the dough. This helps create those desirable flaky layers in your biscuits. Use Fresh Jalapeños: For an extra kick, consider using fresh jalapeños instead of pickled ones. Just be sure to adjust the quantity based on your heat preference. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough biscuits, so keep it gentle! Brush with Butter: After baking, brush the tops of the biscuits with melted butter for added flavor and a beautiful golden finish. {{image_4}} You can swap sharp cheddar for different cheeses. Try pepper jack for a spicy kick. You can also use Monterey Jack for a milder taste. Cream cheese gives a rich and creamy texture. Each cheese adds its own flavor and melts beautifully. To change the heat level, vary the jalapeños. Use fewer pickled jalapeños for milder biscuits. You can also add fresh jalapeños for a stronger flavor. For a smoky taste, include some smoked paprika. If you love heat, try adding crushed red pepper flakes. You can mix in other ingredients to enhance flavor. Consider adding cooked bacon bits for a savory touch. Fresh herbs like cilantro or chives add a bright note. For a cheesy twist, include feta or blue cheese. These additions give your biscuits a unique flair. You can store leftover cheddar jalapeño biscuits at room temperature. Place them in an airtight container. They stay fresh for about two days. If you want them to last longer, refrigerate them. Just make sure they are cool before sealing the container. They will stay fresh in the fridge for up to a week. To freeze these tasty biscuits, let them cool completely first. Wrap each biscuit in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When you're ready to eat them, simply thaw them in the fridge overnight. If your biscuits have lost their softness, don't worry! Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 5 to 10 minutes. This will help restore their warm, flaky texture. You can also brush them with a little melted butter for extra flavor. Yes, you can make Cheddar Jalapeño Biscuits ahead of time. Prepare the dough and cut the biscuits. Then, store them in the fridge for up to 24 hours. When ready, bake them fresh. This gives you warm, tasty biscuits without extra work. These biscuits pair well with many dishes. Here are some great options: - Soup: They complement chili or tomato soup perfectly. - Salad: Serve with a fresh green salad for a light meal. - Eggs: Enjoy with scrambled eggs or an omelet for breakfast. - Dips: Try them with salsa, guacamole, or a creamy dip. Check the color of the biscuits. They should be golden brown on top. You can also tap the bottom; it should feel firm and sound hollow. A thermometer can help too; the inside should reach 190°F (88°C). Remember to cool them slightly before serving for the best taste! This article covers all you need to know about making cheddar jalapeño biscuits. We looked at ingredients, preparation steps, and helpful baking tips. Remember, you want quality ingredients and proper storage to keep them fresh. Be creative with flavors and toppings to make them your own. These simple steps will help you make the best biscuits. Enjoy every bite from now on.

Cheddar Jalapeño Explosion Biscuits

Deliciously flaky biscuits packed with sharp cheddar cheese and spicy pickled jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 cup cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 cup pickled jalapeños, chopped
  • 0.75 cup buttermilk
  • 1 tablespoon honey

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until everything is well combined and aerated.
  • Incorporate Butter: Add the cold, cubed unsalted butter into the flour mixture. Use a pastry cutter or your fingers to blend in the butter until the mixture resembles coarse crumbs, with some small lumps remaining for that flaky texture.
  • Add Cheese and Jalapeños: Gently fold in the shredded sharp cheddar cheese and chopped pickled jalapeños. Ensure that they are evenly distributed throughout the dry ingredients for maximum burst of flavor in each bite.
  • Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and honey until fully blended and smooth.
  • Mix Wet and Dry: Pour the buttermilk and honey mixture into the bowl with the flour and cheese mixture. Stir delicately until just combined—be cautious not to overmix, as this could result in tough biscuits. The goal is a tender, fluffy texture.
  • Shape the Dough: Lightly dust a clean, flat surface with flour. Turn the dough out onto the floured surface and gently pat it down until it is about 1 inch thick.
  • Cut the Biscuits: Using a biscuit cutter or the rim of a glass, cut out biscuits and transfer them to the prepared baking sheet.
  • Use Leftover Dough: Collect any remaining dough, gently knead it together, re-roll it, and cut out additional biscuits until no dough remains.
  • Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the tops of the biscuits are beautifully golden brown.
  • Cool and Serve: Once baked, remove the biscuits from the oven and allow them to cool slightly on a wire rack before serving, to let the flavors settle.

Notes

Serve warm with melted butter on top for an extra treat.
Keyword baking, biscuits, cheddar, jalapeño, spicy