Introduction

If you love biscuits with a little kick, these Oven-Baked Cheddar Jalapeño Biscuits are just what you need!
They’re buttery, flaky, cheesy, and have the perfect hint of spice from fresh jalapeños. Whether served alongside chili, soups,
or enjoyed on their own with a pat of butter, these biscuits bring a bold Southwestern flair to any meal.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 1–2 jalapeños, finely diced (seeds removed for milder heat)
• ¾ cup cold buttermilk (plus a little extra for brushing tops)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
3. Add the cold butter cubes to the dry ingredients and cut in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar and diced jalapeños until evenly distributed.
5. Pour in the cold buttermilk and gently stir until the dough just comes together. Do not overmix.
6. Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle and cut out biscuits with a round cutter.
7. Place the biscuits on the prepared baking sheet and brush the tops lightly with extra buttermilk.
8. Bake for 12–15 minutes, or until golden brown and fluffy.
9. Let biscuits rest for a few minutes before serving warm.

Description

These Cheddar Jalapeño Biscuits combine the comforting richness of traditional buttermilk biscuits
with the sharp tang of cheddar and the spicy warmth of jalapeños. The result is a soft, flaky treat that’s savory, aromatic,
and perfect for breakfast sandwiches, sides, or snacking. The golden top and cheesy aroma make them irresistible fresh out of the oven.

Tips

• Cold Ingredients Are Key: Keep your butter and buttermilk cold for the flakiest biscuits.
• Don’t Overwork the Dough: Mix just until combined; overmixing leads to tough biscuits.
• Adjust Heat Level: Use more or fewer jalapeños depending on your spice preference.
• Add a Twist: Sprinkle extra cheese on top before baking for a gooey, golden crust.
• Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to a month.

Correction

If your biscuits turn out dense or flat, your butter may have been too warm or the dough overmixed.
Chill the dough for 10 minutes before baking next time to help them rise higher.
If they’re too spicy, remove the seeds and membranes from the jalapeños before dicing.