Jalapeno Cheddar Biscuits – a delightful fusion of spicy and savory. These biscuits offer a tantalizing combination of soft, fluffy dough, sharp cheddar cheese, and a fiery kick from jalapeno peppers. Whether you’re a fan of spicy cuisine or simply looking for a unique and flavorful treat, these biscuits are sure to satisfy your cravings. In this article, we’ll explore the art of making jalapeno cheddar biscuits, from selecting the perfect ingredients to mastering the baking techniques. Let’s get started!
HOW TO MAKE JALAPENO CHEDDAR BISCUITS
EQUIPMENT
- Cast iron skillet
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Pastry brush
INGREDIENTS
- For the Biscuits:
- 2.5 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 6 tbsp cold butter
- 2 eggs
- ⅔ cup buttermilk
- 2 fresh jalapeños, minced
- 1 cup freshly grated sharp cheddar cheese
- Extras (optional):
- Splash of buttermilk
- 12 thin jalapeño slices
- 1-2 tbsp melted butter
- Flaky sea salt
INSTRUCTIONS
- Preheat your oven to 425°F (220°C) and place the cast iron skillet inside to heat up.
- In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Mix well.
- Add the cold butter to the flour mixture, using your hands to pinch it in until the mixture resembles a fine, sandy texture. (Be careful not to overwork the butter; small pieces should remain visible.)
- In a separate bowl, whisk together the eggs and buttermilk until frothy. Then stir in the shredded cheese and minced jalapeños until combined.
- Create a well in the center of the dry ingredients, then pour the egg and buttermilk mixture into the well. Use two knives or a fork to cut the mixture together until just combined.
- Transfer the dough to a floured surface. Gently press it flat, then fold it like an envelope (horizontally, then vertically). Repeat this process 2-3 times, then roll out the dough to a thickness of about 1½ inches.
- Use a biscuit cutter to cut out approximately 12 biscuits. Arrange them in the preheated cast iron skillet. Brush the tops with a splash of buttermilk and place a jalapeño slice on each.
- Bake the biscuits for 20-25 minutes, or until they are golden brown.
- Once out of the oven, brush the tops with melted butter and sprinkle with flaky sea salt.
Enjoy your delicious jalapeño cheddar biscuits!
TRICKS FOR GREAT BISCUITS
Use Cold Butter: The colder, the better! I recommend using your hands to pinch the butter into the flour until the mixture is crumbly. The goal is to distribute the butter without melting it.
Incorporate Buttermilk: Buttermilk not only adds liquid but also contributes fat and acidity, enhancing the flavor of your baked goods.
Grate Your Cheese Fresh: While it’s tempting to use pre-grated cheese (which will work for this recipe), I strongly suggest opting for freshly grated sharp cheddar. It melts much better and improves the overall texture.
Preheat Your Pan: I prefer using a cast iron skillet for this recipe, though a baking sheet will work too. Make sure to preheat the pan for several minutes before adding the biscuit dough. Since cast iron takes longer to heat up in the oven, preheating helps achieve an even bake and a superior texture.
