Jalapeno Cheddar Biscuits

jalapeno cheddar biscuits

This transplanted New Englander has been missing the south lately…especially southern food. I don’t know what it is but now that winter if finally winding down I find myself dreaming of Spring, bluebonnet fields, and some good home cookin’ a la fried chicken and biscuits.

So just for fun we decided to have a southern night at home. We served our drinks in mason jars usually reserved for canning our homemade salsa and enjoyed a feast of oven-fried chicken (not quite the same but a little healthier), mashed potatoes, these jalapeno cheddar biscuits, and some pre-cut watermelon from the grocery store (it was all I could find since it’s still too early for watermelon season).

jalapeno cheddar biscuit bite

These biscuits hit the spot, but were a little more dense than I had expected. I was hoping for a slightly fluffier biscuit that night, but the flavor more than compensated for the lack of fluffiness. Next time I make these…and there will be a next time…I will probably play with the recipe a little bit more for fun.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp coarsely ground pepper
  • 8 Tbsp cold unsalted butter, cut into small pieces
  • 3 oz sharp cheddar cheese, shredded
  • 2 jalapeno peppers, seeded and finely minced
  • 3/4 cup milk
  • 1 Tbsp butter, melted

Directions:

  1. Preheat the oven to 400˚ F.  Line a baking sheet with a silicone baking mat.
  2. In a medium bowl, combine the flour, baking powder, and salt.  Whisk to blend.
  3. Stir in the pieces of butter and toss to coat in the dry ingredients.
  4. Using a couple forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas.
  5. Stir in the cheddar and diced jalapeños and stir briefly to combine.
  6. Pour in the milk and stir gently with a fork until a sticky dough has formed.
  7. Turn the mixture out onto a well floured work surface. Briefly knead until the dough is mostly cohesive and no longer sticky, being careful not to overwork it.
  8. Form the dough into a square slab about 7 x 7″.  Use biscuit cutter or glass to cut biscuits out of dough.
  9. Transfer the biscuits to the prepared baking sheet and brush the tops of the biscuits lightly with the melted butter.
  10. Bake for about 18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through.
  11. Transfer to a wire rack and let cool slightly before serving.

Recipe from Annie’s Eats

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Jalapeno Cheddar Biscuits
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