Jalapeño Cheddar Biscuits
Ultra tender Buttermilk Jalapeño Cheddar Biscuits loaded with extra-sharp cheddar cheese and fresh jalapeño peppers! Serve with an easy homemade hot honey for the ultimate pairing!
INGREDIENTS
- 1 ¾ Cups (210g) All-Purpose Flour
- ¾ Cup (90g) Cake Flour
- 4 Teaspoons Baking Powder
- 2 to 3 Teaspoons White Sugar
- 2 Teaspoon Garlic Powder
- 1 ½ Teaspoon Fine Sea Salt see note below
- ½ Cup (113g) Unsalted Butter cold
- 1 Cup (113g) Cheddar Cheese, shredded
- ⅓ Cup Finely Chopped Jalapeno + Slices for the top
- 1 Cup (227g) Buttermilk + 1 tablespoon if needed cold
- Serve with my Easy Hot Honey Recipe optional but highly recommended
Instructions
- Combine Dry Ingredients - In a large mixing bowl, combine all-purpose flour, cake flour, baking powder, sugar, garlic powder, and salt.1 ¾ Cups (210g) All-Purpose Flour¾ Cup (90g) Cake Flour4 Teaspoons Baking Powder2 to 3 Teaspoons White Sugar2 Teaspoon Garlic Powder1 ½ Teaspoon Fine Sea Salt
- Grate Butter - Grate cold butter into the flour mixture and then mix everything together. Place the whole bowl into the freezer for 15 minutes and allow the butter to firm up. See note below.½ Cup (113g) Unsalted Butter
- Prep Cheese & Jalapeños - Meanwhile, shred the cheddar cheese and finely chop the jalapeño peppers. Place in the fridge until needed.1 Cup (113g) Cheddar Cheese,⅓ Cup Finely Chopped Jalapeno + Slices for the top
- Add Cheese & Jalapeños - Remove flour/butter mixture from the freezer and mix in the cheddar and diced jalapeños.
- Add Buttermilk - Make a well in the center of the bowl and pour cold buttermilk in. Combine with a spoon until a shaggy dough forms and can easily hold together. Some dry pieces are okay as they will eventually become hydrated.1 Cup (227g) Buttermilk + 1 tablespoon if needed
- Gather Dough Together - Transfer the dough onto a work surface and gently bring everything together. I like to use a bench scraper to scoop, fold and press the dough together. Once the dough is together, use a rolling pin and roll the dough into a rectangle, about 1 inch (2.5 cm) thick.
- Laminate the Dough - Next, create layers by folding the dough over in thirds. Use a bench scraper or flat spatula and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a tiny bit of flour as you go.
- Cut out Biscuits - After the last lamination, roll the dough out to about 1-inch (2.5 cm) thickness. Use a 2.5 inch (6 cm) biscuit/cookie cutter and cut the biscuits straight down (you should have 6 biscuits in the first cutting). Do not twist the cutter! Gather the scapes and cut out a few more biscuits. You should have a total of 8 or 9 depending on how flat you roll out the dough. See note below.
- Freeze Biscuits - Using an offset spatula, transfer the biscuits onto a baking tray lined with parchment paper, placing them 1 inch apart. Freeze the whole tray of biscuits for at least 20 minutes.
- Preheat Oven - Set a rack in the center of the oven and preheat it to 475ºF (246ºC).
- Bake - Remove baking sheet with the biscuits from the freezer. Lightly brush the tops with buttermilk and top each one with a jalapeno ring. Place biscuits into the oven and then immediately lower the oven temp to 450ºF (232ºC). Bake for 12 to 16 minutes! As soon as it comes out of the oven, brush the biscuits with some butter if you wish. Serve warm and enjoy!
Notes
Grated Butter - If you don't have a grater, you can add cubed butter to the flour mixture and break the butter into pea size pieces with your hands, a pastry cutter, or fork. Alternatively, you can also use a food processor, by pulsing the butter into pea sized pieces, then transfer to a large bowl and continue with the next steps.
Salt - If you are sensitive to sodium, you can cut it down to 1 teaspoon.
Cutting Biscuits - You can use any size or shape of biscuit/cookie cutter. Alternatively, you can also cut them into squares.
Storage - Homemade biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container on the counter for 2 days or in the fridge for up to 5 days. Reheat in the toaster oven or wrap in foil and reheat in a preheated oven at 350ºF (180ºC) for 8 to 10 minutes. If frozen, it will take about 12 to 15 minutes.
Frozen Biscuits - If you're making these biscuits ahead, bake frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown. Loosely tent the biscuits with foil if the tops get too browned.
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