Oven Baked Cheddar Jalapeño Biscuits
Oven Baked Cheddar Jalapeño Biscuits are a delicious twist on the classic biscuit. These biscuits combine the rich flavor of sharp cheddar cheese with the spicy kick of jalapeños. They make a perfect side dish for soups, stews, or just as a snack on their own. The flaky texture and cheesy goodness will have everyone coming back for more.
Why Make This Recipe
Making these Cheddar Jalapeño Biscuits is a great way to impress your family and friends with minimal effort. They are easy to whip up and take only a short time to bake. The combination of cheese and jalapeños adds a fun and flavorful bang to your meal. Plus, these biscuits are perfect for any occasion, whether it’s a holiday dinner or a casual family gathering.
How to Make Oven Baked Cheddar Jalapeño Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup unsalted butter, cold and diced
- 1 cup sharp cheddar cheese, shredded
- 2-3 jalapeños, seeded and finely chopped
- 3/4 cup buttermilk
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and jalapeños, making sure they are evenly distributed.
- Create a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Pat the dough into a 1-inch thick round, and use a biscuit cutter to cut out biscuits.
- Place the biscuits on the prepared baking sheet, about an inch apart.
- Bake for 12-15 minutes, or until the tops are golden brown and the cheese is bubbly.
- Allow to cool slightly before serving warm.
How to Serve Oven Baked Cheddar Jalapeño Biscuits
These biscuits taste best when served warm. You can enjoy them on their own or with a pat of butter. They pair perfectly with spicy soups, hearty stews, or even just a simple salad. For an extra touch, serve them with a side of ranch or garlic dip for dipping.
How to Store Oven Baked Cheddar Jalapeño Biscuits
To store leftover biscuits, let them cool completely. Then place them in an airtight container. You can store them in the fridge for up to three days. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm.
Tips to Make Oven Baked Cheddar Jalapeño Biscuits
- Use cold butter for the best texture. It helps create flaky layers in the biscuits.
- If you want a spicier biscuit, leave some seeds in the jalapeños.
- Don’t overmix the dough. A few lumps are okay for a light, fluffy biscuit.
Variations
If you’d like to try a different flavor, you can replace jalapeños with cooked and crumbled bacon for a savory twist. Another option is to add herbs, such as chives or cilantro, for a fresh taste.
FAQs
1. Can I use other types of cheese?
Yes, you can substitute sharp cheddar with other cheeses like Monterey Jack or Pepper Jack for a different flavor.
2. Can I freeze the biscuits?
Absolutely! You can freeze the baked biscuits for up to three months. Just wrap them tightly in plastic wrap and store them in a freezer bag.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. Just remember to let it sit at room temperature for about 10 minutes before shaping and baking.
Enjoy baking and savoring these delicious Oven Baked Cheddar Jalapeño Biscuits!
Cheddar Jalapeño Biscuits
Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and jalapeños, making sure they are evenly distributed.
- Create a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Pat the dough into a 1-inch thick round, and use a biscuit cutter to cut out biscuits.
- Place the biscuits on the prepared baking sheet, about an inch apart.
- Bake for 12-15 minutes, or until the tops are golden brown and the cheese is bubbly.
- Allow to cool slightly before serving warm.
