Jalapeño Cheddar Biscuits
These jalapeño cheddar biscuits are soft, flaky, and full of cheesy spice! Try this easy cheddar jalapeño biscuits recipe for a flavorful side dish.
Servings: 8 biscuits
Calories: 219kcal
Equipment
- non-stick cooking spray
Ingredients
- 2 cups self-rising flour *see notes for all-purpose flour*
- 1 cup milk (2% or whole milk work best)
- ⅓ cup butter, melted
- ⅓ cup cheddar cheese, grated (we use sharp cheddar)
- 2 tablespoons jalapeño pepper, membranes and seeds removed, minced
- ½ teaspoon salt
Instructions
- Preheat oven to 400º Farenheit.
- Mix all ingredients together in a medium sized bowl. Stir until there are no large clumps of flour visible.
- Line a baking sheet with a silicone baking sheet, parchment paper, or spray with cooking oil. Scoop biscuit dough with an ice cream scoop or large tablespoon. Leave at least 2" space between biscuits.
- Bake for 15 minutes, until biscuits are golden in color and lightly browned on the bottom. Serve warm (or reheated).
Video
Notes
- For the cheesiest biscuits, buy a block of cheddar and shred it yourself. The anti-caking agent in pre-shredded cheeses can hinder their ability to melt well.
- Extra cheesy: Add more sharp cheddar cheese for a cheesier biscuit.
- Garlic lovers’ option: Mix in garlic powder for an extra savory flavor.
- Golden brown finish: Brush the tops with melted butter before baking for a richer crust.
- Whenever possible, keep your homemade bread, rolls, and biscuits in an airtight container on the counter.
- Unless it’s unusually humid in your kitchen, the jalapeno biscuits will keep for up to 3 days. If you need to, pop them in the fridge for up to a week.
Nutrition
Serving: 1biscuit | Calories: 219kcal | Carbohydrates: 24g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 256mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
