Cheddar Jalapeno Biscuits

Print Recipe

5 from 1 vote

These biscuits are butter, salty and a little bit spicy - in the best way possible!

Prep Time10

Cook Time22

Total Time32

Course: Appetizer, dinner, Side Dish

Cuisine: American

Servings: biscuits

Calories: 539kcal

Author: Bailey Franklyn

Ingredients

¼ cup jalapeno, finely chopped, plus 8 slices for garnish pickled or fresh
1 cup sharp cheddar cheese, shredded
3 cups all-purpose flour
1 ½ teaspoon salt
1 ¾ teaspoon baking powder
½ teaspoon baking soda
1 ¼ teaspoon sugar
¾ cup unsalted butter, chilled
1 ½ cup heavy cream
flakey salt

Instructions

Preheat oven to 425 °F and line a baking sheet with parchment paper.
Add flour, salt, baking powder, baking soda and sugar to a large bowl. Stir to combine well.
Cut chilled butter into small cubes and add to the dry ingredients. Use your fingers (or a pastry cutter or fork) to work the butter into the dry ingredients until the butter is pea sized. It's okay if some larger chunks remain.
Add the jalapeno pepper and cheese. Toss to make sure everything is well combined.
Make a well in the middle of the mixture and add the heavy cream. Use a fork to slowly incorporate the dry ingredients into the cream. Mix until a shaggy clump of dough forms. It's okay if some dry ingredients aren't full incorporated.
Transfer to a lightly floured surface. Knead once or twice until the dough comes together, and all the dry loose pieces have been incorporated.
Shape the dough into an approximate 8x4" rectangle, about an inch thick.
Starting on the right, fold the dough into thirds, like a brochure. No need for it overlap perfectly when you fold it. Shape the dough back into the original 8x4" rectangle, and fold in thirds again. You will have folded twice in total. This is what creates layers.
After your second fold, shape once more into a 8x4" rectangle, and straighten out the edges with your hands or a bench scraper.
Cut the rectangle in half vertically, and then cut each half into 4 squares, for 8 biscuits in total.*
Transfer to the baking sheet, brush with a little heavy creamy, sprinkle with flaky salt, and top each biscuit with a sliced jalapeño.
Bake for 18-22 minutes or until golden brown, rotating the baking sheet at the halfway mark.
When they're done, transfer to a wire rack, and let cool 10 minutes before eating. Enjoy!

Notes

SMALLER BISCUITS: You could cut them into smaller biscuits and get 10, however I find that they rise so much in the oven that smaller biscuits tend to fall over (because they have a smaller base).

DIFFERENT SIZES: if your biscuits are different sizes (some larger than others), you may have to bake them for different lengths of time. The smaller ones will be done sooner, so you can remove those from the oven, and continue to bake the bigger ones until they're done.

LET THEM COOL: it's important to let them rest for 10 minutes or so after removing from the oven. This will allow for some carry-over baking. There is a lot of butter in these biscuits, and if you break into them when they're hot, the butter will still be warm and they will look undercooked and you'll be tempted to bake them longer. If you let them rest, the butter will harden, and they'll be delicious.

FREEZE: you can freeze these biscuits. Work up to and including step 10, then wrap each biscuit individually in plastic wrap. Put in a large Ziploc bag and store in the freezer. When you're ready to bake, bake from frozen. Brush with heavy cream and garnish with the jalapeño and salt, then bake per the recipe. You may need to bake them a couple minutes longer.

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