Jalapeno Cheddar Biscuits

Tender, flaky, cheesy, and spicy, these biscuits have it all! I tend to lean towards sticking to plain baking powder (or buttermilk?!) biscuits, because they are so good. I must confess, I’m not exactly a biscuit connoisseur, so I’m not sure what the difference is between a baking powder biscuit and a buttermilk biscuit. The recipe that I grew up with contained both and we called them baking powder biscuits. Please don’t be offended.

These biscuits, however, got me thinking that perhaps plain biscuits aren’t always the way to go! The cheese gets crusty on the outside and nice and melted on the inside! The heat from the jalapenos is just enough to know that it’s there without being overpowering. They are the perfect side to soups and chilies. . .and one day it will actually cool off to enjoy those hot meals! :) But until then, they make a great pairing to bacon and eggs for breakfast or any crock pot meal that needs a side to round it out!

So, what’s your preference for biscuits? And what’s the difference? And what do you call them? I need a biscuit education! :)

Jalapeno Cheddar Biscuits

Yield: 8-10 biscuits

Ingredients

  • 2 C all-purpose or white whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1 tbsp sugar
  • 4 tbsp unsalted butter, cold and cut into pieces
  • 1/4 C finely chopped jalapeno peppers
  • 1 C reduced-fat shredded cheddar cheese
  • 1 C non-fat buttermilk

Directions

  1. Preheat oven to 425. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, dried thyme, and sugar. Add butter and cut into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs. Stir in peppers and cheese until well-combined. Stir in buttermilk just until mixture is moistened.
  3. Turn dough out onto floured surface. Knead dough 4-5 times or until dough comes together. Roll or pat dough out to 3/4 inch thickness. Using a biscuit cutter or a knife, cut biscuits out of dough. Gather scraps and pat into a new round. Cut out biscuits until remaining dough is used.
  4. Bake for 10-12 minutes or until biscuits just turn light golden brown and cheese melts.
  5. Serve warm.

 

This recipe is linked with Sweet Treats and Swanky Stuff.

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Comments

  1. When I was younger, I would insist we’d spend my birthday dinner at Red Lobster because I LOVED their cheddar garlic biscuits. These remind me of a better version of those, but spiced up with jalapenos which I love even more! I don’t think I could stop at one.. or two.. or okay, fine, 8.

  2. Ashlee says:

    OMG can’t wait to try these thank you for the amazing recipe girly!

  3. Finally a biscuit that my Hubby will love for sure! Thanks, Jessica!

  4. Hi Jessica… these look so yummy and OMG, yes, these will be SO great with a nice bowl of soup. Mmmmm. :) Love your site!

  5. Oh wow these biscuits do look flaky and flavoursome :)

    Cheers
    Choc Chip Uru
    P.S. Come check out my international giveaway for my Blogiversary :)

  6. I love fluffy biscuits but dense one’s like what you made are perfect for chili. Can’t wait to try them!

  7. six sisters says:

    Hi Jessica, We found your cute blog! We love your recipes and these cheddar biscuits look amazing! We personally wanted to invite you to our Build Your Blog Conference we are hosting in Salt Lake City on Feb. 16, 2013. You can find a link on our blog sixsistersstuff.com. We hope to hear from you! -The Sisters

  8. I adore biscuits of all kinds! :)

  9. Oooh, these look amazing! I love basically anything called a biscuit, I’m not technically fussy :)

  10. Medeja says:

    I can imagine how delicious they are while warm.. With a bit of butter.. yummy!

  11. Bec says:

    You have found the way to my heart. Cheese and bread. Wow. Especially if the cheese is all melts on the inside :) love this recipe! X

  12. Joanne says:

    I’m generally a “plain” biscuit girl also but the sound of jalapeno and cheddar together definitely has me intrigued! I’m picturing myself having these alongside a black bean chili…mmmmm.

  13. Bree says:

    These sound delicious! I am sure my family would love them.

  14. I’ve really been wanting to make my own biscuits for some time right now… This might just have to happan pretty much asap.

  15. Jessica. You may think I’m strange, but I have NEVER had a jalapeno cheddar biscuit before. I’ve had jalapeno corn bread before but NEVER biscuits! I’m thinking I should make something like these when I make my sweet potato chili this weekend. A perfect pairing! These look sensational – you can’t go wrong with cheese and bread!

  16. My hubby for sure will love these biscuits…and love the tip/reminder that they would go with slow cooker meal which I’ve been doing weekly!!!

  17. A cheese biscuit is always better than a plain biscuit, and jalapeno can only make it even better! I can’t wait to try this! I bet it’s wonderful with chili.

  18. Liz says:

    These would have been perfect with our chili tonight! I’d even eat them for breakfast…so tempting and yummy!!!

  19. Food Jaunts says:

    These look awesome – love the addition of whole wheat and that you kicked it up with both cheddar and jalapenos. Loving the idea of doing a spicy sort of breakfast sandwich with these as the base.

  20. I am a huge fan of biscuits and cheddar, I have never had jalapenos in a biscuit or a roll or bread, so I am looking forward to trying this! Thanks for sharing!

  21. Biscuits on their own don’t do much for me, but adding cheese and peppers. Yes, please. I wouldn’t be able to stay away.

  22. Oh wow, these sound amazing! I’d love these with a big bowl of chili!

Trackbacks

  1. [...] And if you want these flavors in biscuit format, A Kitchen Addiction has a great recipe for jalapeño cheddar biscuits. [...]

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