Jalapeño Cheddar Biscuits
These Jalapeño Cheddar Biscuits are flaky, cheesy, and packed with just the right amount of heat. Baked in a skillet for crispy edges and tender layers, they’re the ultimate upgrade to your biscuit game. Serve them with breakfast, chili, or just warm with a swipe of butter.
Servings: 9
Calories: 402kcal
Ingredients
- 3½ cups all-purpose flour plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter cold
- 1½ cups buttermilk col
- ½ cup pickled jalapanos sliced
- 1 cup cheddar cheese shredded
Optional
- 1 tablespoon butter melted, for brushing
Instructions
- Preheat your oven to 425°F (220°C). Grease a square cast iron skillet and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- Place the cold butter in the freezer for about 10 minutes to harden slightly. Use a box grater to grate the ¾ cup of cold butter then mix lightly with a fork to coat the butter shreds with the flour mixture.
- Pour in the buttermilk and add the chopped jalapeños and shredded cheddar cheese. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in thirds like a letter. Rotate the dough 90 degrees, and repeat the patting and folding process 2-3 more times to create layers. Roll it out so that it's the same size as your square cast iron.
- Place the entire piece of layered dough into the prepared cast iron skillet. Use a bench scraper or knife to make deep cuts, marking out your desired biscuit sizes, right in the skillet. Do not separate the pieces; they should bake together. Brush them with melted butter, if preferred.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, allow the biscuits to cool slightly in the skillet. They can be served directly from the skillet or transferred to a plate. Remember, the cast iron skillet will be hot, so handle with care.
Video
Notes
- Cold butter is key. Grate it straight from the freezer for serious flakiness.
- Pickled or fresh jalapeños work. Pickled = tangy, fresh = sharp heat. You choose the vibe.
- Don’t skip the folds. That’s what gives you those glorious layers.
- Make ahead and chill. You can prep the dough the night before and bake it fresh the next day.
- Want more flavor? Add bacon, scallions, or swap in pepper jack for an extra kick.
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 40g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 592mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 2mg
