There are few things that make you feel like a Boss in the kitchen the way making good biscuits does. That’s just a Fact. It is probably the satisfaction that harder working people than I get when they make a good bread. However, since I don’t have a stand mixer and am unlikely to spend any serious amount of time kneading anything I prefer baked goods that require a lighter touch. These Cheesy Jalapeno Biscuits totally hit the mark. They are soft and flaky with a slight crust that I adore. The jalapenos give them lovely flavor as does that melty cheese. Because let’s be real when has melty cheese not been utterly delicious?
The Trick to Getting Perfect Biscuits
Like with scones the trick with these Cheesy Jalapeno Biscuits is to go easy on them. The only ‘trick’ if there is one is too fold the dough over to create layers, those will give you that beautiful flakiness. It will make your biscuits look a little higgledy-piggledy, but trust me when I say the ugly ones are tastiest. Those are the ones with the perfect pockets of butter, the loveliest layers and lots of that oozy cheese.
So do I have a secret Southern grandma who taught me how to make these Cheesy Jalapeno Biscuits? Um, no. But God bless the internet and the lovely lady who posted this recipe which changed biscuit making for me. On a random note can I just say I miss the good old days when that site used to be called Food.Com. Genius Kitchen keeps making me thing I have accidentally stumbled onto a Serious Eats type site! Not that there is anything wrong in that, I am a big Serious Eats fan.
Step by Step Video for Cheesy Jalapeno Biscuits
Buttermilk and Biscuits: Can I Use a Substitute?
I've made hundreds of biscuits now and used the buttermilk substitute in these as well and the disappointing news is that the texture is never the same. Buttermilk is what's left over from churning butter but it's thicker acidic constitution makes for some excellent baking. In general I would advise that you put a tbsp of vinegar in a measuring cup, top it to the 1 cup mark and then let it sit for 15 minutes before using. This works well in almost all cakes, but here in these biscuits I can really taste the difference.
List of Ingredients
The list of ingredients is so simple which makes these even easier to whip up!
- All purpose flour
- Baking Powder
- Baking Soda
- COLD Butter (I freeze and grate) - my gram friends, 6 tbsp is 85g
- Cold Buttermilk
- ¾ cup cheese
- 2 jalapenos (green chilies work in a pinch too!)
Happy Baking folks! If you make these savory delicious biscuits then do take a few seconds to rate them below by clicking the right number of stars on the recipe card!
- 2 cups all purpose flour
- ¼ tsp baking soda
- 1 tbsp baking powder
- ¾ tsp salt
- ¼ tsp cayenne (optional)
- 6 tbsp cold butter
- 1 cup cold buttermilk
- ¾ cup monterey jack (or cheddar)
- 2 jalapenos, finely mince
Preheat your oven to 450, line a baking sheet with parchment paper
You can cut your butter into tiny dice, but I prefer to put it in the freezer for a 15 minutes then grate it with the bigger holes on the box grater. Set aside
Mix the first 5 ingredients in a large bowl
Cut the butter into the flour mixture. You can use a pastry cutter or two knives - simply run your butter knives through the dough until the butter is incorporated and you have different sized pieces, some will be pea sized, that's perfect.
Add the buttermilk, mix 3 times, then add the cheese and jalapenos and mix until it's almost combined. Don't overwork the dough!
Dump the dough onto a floured board
Pat the dough until it is about an inch thick, then fold it over itself and pat down again to create those beautiful layers. Do this 4 times.
Use a pastry cutter or anything circular to cut the biscuits into circles. You can also cut them with a knife but try to press down and straight back up i.e avoid a sawing motion
Place the biscuits an inch and a half apart on a baking sheet about 10 minutes or until they are a beautiful golden brown
Press the remaining scraps together and make more biscuits until the dough is used up. Makes 10 2 ½ inch wide biscuits.
Food Processor Instructions: Pulse twice to mix the first 5 ingredients, then add the butter and pulse a few times until the butter is roughly incorporated. Add the buttermilk pulse 3 times or until the buttermilk seems halfway incorporated. Then add the cheese and jalapenos, pulse twice. The dough should be roughly combined now.