Description
These Jalapeño Cheddar Biscuits are a delightful blend of spicy and savory flavors baked to perfection. Soft and flaky with a hint of heat from fresh jalapeños and rich sharp cheddar cheese, they make an excellent side for any meal or a flavorful snack on their own. Using a cast iron skillet for baking ensures a crispy golden crust while keeping the interior tender and buttery.
Ingredients
Scale
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Butter
- 6 tablespoons cold butter
- 1-2 tablespoons melted butter (for brushing)
Jalapeño and Cheese
- 2 fresh jalapeños, minced
- 12 thin jalapeño slices (for topping)
- 1 cup freshly grated sharp cheddar cheese
Wet Ingredients
- 2 eggs
- ⅔ cup buttermilk
- A splash of buttermilk (for brushing)
Finish
- Flaky sea salt (for sprinkling)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat up while you prepare the dough. This ensures the skillet is hot to help your biscuits achieve a great crust.
- Prepare the dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Add the cold butter and use your hands to pinch and rub the butter into the flour mixture until it resembles coarse crumbs. This step is essential for flaky biscuits.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs and buttermilk until frothy. Then stir in the freshly grated sharp cheddar cheese and minced fresh jalapeños, combining all flavors evenly.
- Form the dough: Make a well in the center of the dry ingredients and pour in the egg and buttermilk mixture. Use a fork or two knives to gently cut the ingredients together until just combined, avoiding overmixing which can make the biscuits tough.
- Shape the dough: Turn the dough out onto a floured surface and gently press it flat. Fold the dough inward like an envelope horizontally and then vertically, repeating this 2-3 times to create layers for flakiness. Roll the dough out to approximately 1½ inch thickness.
- Cut and arrange biscuits: Use a biscuit cutter to cut out about 12 biscuits. Carefully arrange them in the preheated cast iron skillet. Brush the tops lightly with a splash of buttermilk, and top each biscuit with a thin jalapeño slice for extra visual appeal and flavor.
- Bake the biscuits: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits turn golden brown with a crisp crust.
- Finishing touch: Remove the skillet from the oven and immediately brush the tops of the biscuits with melted butter. Sprinkle flaky sea salt over them for a flavorful finish before serving warm.
Notes
- Use cold butter for the best flaky biscuit texture; keep it chilled until just before mixing.
- If you prefer less heat, remove the seeds from the jalapeños before mincing.
- You can substitute sharp cheddar with Monterey Jack or a cheese blend if desired.
- For softer bottoms, place parchment paper in the skillet before adding the biscuits.
- Biscuits are best served fresh but can be stored wrapped at room temperature for up to 2 days.
- Reheat in a warm oven to refresh crispness before serving.
