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Cheddar Jalapeño Biscuits

These delicious Oven Baked Cheddar Jalapeño Biscuits combine the rich flavor of cheddar cheese with spicy jalapeños, making them a perfect side dish or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
Wet Ingredients
  • 1/2 cup unsalted butter, cold and diced Use cold for best texture.
  • 3/4 cup buttermilk Pour into the mixture when ready.
Flavoring Ingredients
  • 1 cup sharp cheddar cheese, shredded Can substitute with other cheeses.
  • 2-3 jalapeños, seeded and finely chopped Adjust according to spice preference.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the cheddar cheese and jalapeños, making sure they are evenly distributed.
  5. 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.
  6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
  7. Pat the dough into a 1-inch thick round, and use a biscuit cutter to cut out biscuits.
  8. Place the biscuits on the prepared baking sheet, about an inch apart.
Baking
  1. Bake for 12-15 minutes, or until the tops are golden brown and the cheese is bubbly.
  2. Allow to cool slightly before serving warm.

Notes

These biscuits taste best when served warm. They can be enjoyed on their own or with a pat of butter. For an extra touch, serve them with a side of ranch or garlic dip for dipping. Store leftover biscuits in an airtight container in the fridge for up to three days.