Jalapeno Cheddar Biscuits

Jalapeno Cheddat Biscuits

Although not a complete meal, I could eat biscuits at any time and consider them one, especially when fresh and warm out of the oven. I could even use them to make a sandwich. Biscuits can be make with any stuffing or enjoyed plain and make a great side dishes to larger scale dinners. They are a lot easier to make than people think and taste tons better than using any canned, pre-made product.

Prep Time: 10 Minutes

Cook Time: 35 Minutes


4 cups of unbleached, all-purpose flour

2 sticks of butter, cold

1 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon baking soda

2 jalapenos, diced

1 cup of shredded cheddar cheese

2 ½ cups of buttermilk

1 egg yolk


  • Using a cheese grater, shred the butter into a small bowl and set it aside
  • In a large bowl, add the flour, salt, baking soda and powder and mix
  • Add the butter and using two forks mix and fold over the dry ingredients until they begin to look like coarse crumbs
  • Using the forks, push the mixture aside leaving a hole in the mixture. Add the buttermilk, cheese, and peppers.
  • Push the mixture into the buttermilk and mix and fold over using the forks until the buttermilk is absorbed and the mixture become doughy and crumbly
  • Empty the mixture from the bowl onto a flat surface and pack it close together without pushing it down with force
  • Using a rolling pin, softly flatten out the dough mixture until it is about ½ inch in height. Fold it over itself and flatten out again
  • Flatten to where it’s about 1 inch in height.
  • Using a biscuit cutter, push down on the dough to mark cut out the biscuits. Place them on a parchment paper lined baking tray a few millimeters apart from one another
  • Pack the remaining dough together and repeat the process until there is no more dough left
  • Place the baking tray in the fridge and let it cool for a few. Preheat the oven to 400 degrees. Beat the egg yolk to create an egg wash, feel free to add a few drops of water to make it runny.
  • When the oven has heated, take the biscuits out of the fridge and using a brush, coat the top of them with the egg wash
  • Place them in the oven and bake for 35 minutes
  • Let them cool down and enjoy warm

2 responses to “Jalapeno Cheddar Biscuits”

  1. […] 4 biscuits (see recipe for jalapeno cheddar biscuits here) […]


  2. […] 6 large chicken breasts, cleaned and butterflied 2 tbs fresh ground black pepper 4 tbs kosher salt 2 tsp red pepper flakes 2 cups buttermilk (if you do not have buttermilk, squeeze half a lemon in 2 cups of regular whole milk and stir) 2 tablespoons Korean chili paste 4 cups all-purpose flour 4 cups Canola oil for frying 8 tablespoons cayenne pepper 2 tablespoons dark brown sugar 2 tsp ancho chili powder 2 tsp garlic powder 2 tsp paprika Biscuits and sliced pickles for serving (see recipe for jalapeno cheddar biscuits here) […]


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