Mile High Jalapeño Cheddar Biscuits
I’ve got to share my latest obsession with you – these Jalapeño Cheddar Biscuits. They’re the perfect combo of cheesy comfort and a little spicy kick. With every bite, you get the ooey-gooey richness of cheddar cheese, balanced perfectly with the zesty punch of jalapeños. It’s a simple, no-fuss recipe that delivers big on flavor, and trust me, your kitchen will smell heavenly as they bake!
All-Purpose Flour: Whole wheat flour will also work but you will end up with a denser biscuit. If you need a gluten-free option, a good gluten-free flour blend can work too. Baking Powder & Baking Soda: These are our leavening agents, making sure our biscuits rise and become fluffy. Salt: Just a pinch to enhance all the flavors. Unsalted Butter: This adds richness and helps create those lovely, flaky layers. If you only have salted butter, just reduce the added salt a bit. Buttermilk: It brings a nice tang and reacts with the baking powder and soda for lift. No buttermilk? Mix a little lemon juice or vinegar into regular milk as a quick substitute. Pickled Jalapeños: Fresh jalapeños will also work. Feel free to adjust the amount to your taste, or use fresh jalapeños if you prefer a brighter, sharper heat. Cheddar Cheese: For that irresistible cheesy goodness. You can experiment with different cheeses too, like pepper jack for extra spice or mozzarella for a milder taste. Optional Butter for Brushing: For a nice golden finish to the biscuits. You could also use an egg wash.
First things first, let’s get your oven preheated to 425°F (220°C). While it’s warming up, grab your square cast iron skillet and give it a nice greasing. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Take your cold butter from the freezer – it should be slightly hardened – and grate it directly into the flour mixture. Then, gently mix it in with a fork. Pour in the buttermilk and toss in your sliced jalapeños and shredded cheddar cheese. Stir everything together just until a shaggy dough forms. Don’t overwork the dough, a light touch is all you need. Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in thirds like a letter using a bench scraper. This folding technique is the secret to creating those irresistible layers. Rotate the dough 90 degrees and repeat the patting and folding process a couple more times. Once your dough is layered and lovely, roll it out to fit your greased skillet. Lay the dough in the skillet and then, using a bench scraper or knife, make deep cuts to mark your biscuit sizes. Brush the top of the biscuits with melted butter if you like that extra golden finish. Then, pop the skillet in the oven and bake for about 20 minutes. You’re looking for a beautiful golden brown color and a toothpick that comes out clean from the center. Let the biscuits cool slightly in the skillet and then you’re ready to enjoy!
Storage
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. You can also wrap them up and refrigerate them for up to a week. You can freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer bag once they’re solid. When you’re ready to enjoy them, bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked biscuits in the same way. Just thaw and reheat when you’re ready to eat.
More Biscuit Recipes To Try
Mozzarella Biscuits Buttermilk Biscuits Cheddar Cheese Biscuits Feta Cheese Biscuits Butter Biscuits 2 Ingredient Scones Butter Swim Biscuits
