Jalapeno Cheddar Biscuits

Moist and flaky Jalapeno Cheddar BisuitsI love biscuits, but I must admit that sometimes they are hard to get just right. When right though, nothing beats a buttery, flaky and moist biscuit and I think I have hit the nail on the head with my Jalapeno Cheddar Biscuits. The trick to a good biscuit is to not overwork the dough. If you work the dough too much the biscuits will, more often than not, turn out like hockey pucks.

Moist and flaky Jalapeno Cheddar BisuitsMy Jalapeno Cheddar Biscuits are great served for brunch with my Mexican Frittata (pictured below) or for dinner with my Steak Salad with Balsamic Horseradish Vinaigrette.

Mexican Frittata with Jalapeno Cheddar Biscuits - a great breakfast for your Cinco de Maya party!

Jalapeno Cheddar Biscuits
Prep time
Cook time
Total time
These biscuits stay moist from the cheddar and the jalapeno peppers give the biscuits a nice kick!
Recipe type: Baking
Serves: 8 biscuits
  • ¼ cup cold butter
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • ¾ cup grated old cheddar cheese*
  • 1½ tablespoons fresh jalapeno pepper, finely minced with seeds
  • 1 cup skim milk
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a medium bowl, use a pastry blender or two forks to mix the butter into the flour, baking powder and sugar.
  3. Add the cheddar cheese and jalapeno peppers to the bowl.
  4. Fold in half of the milk gently. Add the remaining milk and fold gently just until the flour is absorbed.
  5. Place dough on a floured surface and knead 5 or 6 times. Don't overmix!
  6. Using a rolling pin, roll the dough into a rectangle, approximately ¾ inch thick.
    Moist and flaky Jalapeno Cheddar Bisuits
  7. Cut into eight biscuits and place on a greased cookie sheet.
    Moist and flaky Jalapeno Cheddar BisuitsMoist and flaky Jalapeno Cheddar Bisuits
  8. Bake for 12 to 15 minutes until golden brown.
*I use 2-year old Balderson cheddar cheese.
**Check out my Tips N' Tricks post for a great alternative to a rolling pin!

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