Cheddar and Jalapeño Biscuits Recipe
Introduction
These Cheddar and Jalapeño Biscuits are a perfect balance of cheesy richness and a spicy kick. Crispy on the outside and tender inside, they make a delicious snack or a savory side for any meal.
Ingredients
- 1 1/3 cups (175g) all-purpose flour
- 1/4 cup (45g) polenta or fine milled cornmeal
- 3 tablespoons (45g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cups and 1/4 cup)
- 2 tablespoons diced fresh jalapeños, more or less to taste
- 3/4 cup plus 2 tablespoons (200ml) heavy cream, plus extra for brushing
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a large bowl, whisk together the flour, polenta, sugar, baking powder, salt, and cayenne pepper.
- Step 3: Stir in 1 1/4 cups of the shredded cheddar cheese and the diced jalapeños until evenly distributed.
- Step 4: Make a well in the center of the dry ingredients. Pour in the heavy cream and use clean hands to gently bring the mixture together, adding a tiny bit more cream if needed to achieve a sticky, clumpy dough.
- Step 5: Turn the dough onto a lightly floured surface and knead just a few times—about three or four pushes—just until it comes together. Avoid over-kneading to keep the biscuits light and tender.
- Step 6: Shape the dough into a disc about 3/4-inch to 1 inch thick. Use a biscuit cutter or a small juice glass to cut out round biscuits. Gather any scraps, reshape, and cut until all dough is used.
- Step 7: Place the biscuits on a baking sheet lined with parchment or a silicone mat, spacing them about 1-2 inches apart. Brush the tops with additional cream and sprinkle with the remaining 1/4 cup of cheddar cheese.
- Step 8: Bake in the preheated oven for 11-12 minutes, until the biscuits are golden and the cheese is melted and bubbly.
Tips & Variations
- For less heat, use milder peppers or reduce the amount of jalapeños.
- Substitute sharp cheddar with smoked gouda or pepper jack for a different flavor.
- If you don’t have polenta, substitute with cornmeal or add an extra 2 tablespoons of flour.
- Brush with melted butter instead of cream for a richer crust.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat in a warm oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these biscuits dairy-free?
You can substitute the heavy cream with a plant-based alternative like coconut cream and use a dairy-free cheese, but texture and flavor may vary.
How do I control the spiciness?
Adjust the amount of jalapeños according to your preference, or remove the seeds and membranes to reduce heat.
Print
Cheddar and Jalapeño Biscuits Recipe
- Total Time: 27 minutes
- Yield: 8–10 biscuits 1x
Description
These Cheddar and Jalapeño Biscuits are a delightful blend of sharp cheddar cheese and spicy jalapeños, perfectly baked to golden perfection. Flavored with a hint of cayenne and made tender with heavy cream, these biscuits are ideal as a savory snack or a flavorful side for any meal.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups (175g) all-purpose flour
- 1/4 cup (45g) polenta or fine milled cornmeal
- 3 tablespoons (45g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch cayenne pepper
Cheese and Jalapeños
- 6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cups and 1/4 cup)
- 2 tablespoons diced fresh jalapeños, more or less to taste
Wet Ingredients
- 3/4 cup plus 2 tablespoons (200ml) heavy cream, plus extra for brushing
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the biscuits.
- Mix Dry Ingredients and Cheese: In a large bowl, whisk together the all-purpose flour, polenta, sugar, baking powder, salt, and cayenne pepper. Stir in 1 1/4 cups of the shredded cheddar cheese along with the diced fresh jalapeños to evenly distribute the flavors.
- Add the Heavy Cream: Create a well in the center of the dry ingredient mixture and pour in the heavy cream. Using clean hands, gently bring the ingredients together into a sticky and clumpy dough. If the dough seems too dry, gradually add a little more cream, just enough for the dough to hold together.
- Knead the Dough Lightly: Transfer the dough to a lightly floured surface and knead gently just three or four times to bring it fully together without overworking it, which would make the biscuits dense.
- Shape and Cut Biscuits: Pat the dough into a disc about 3/4-inch to 1 inch thick. Using a biscuit cutter or small juice glass, cut round biscuit shapes. Gather the scraps, gently combine, and repeat cutting until all dough is used.
- Prepare for Baking: Place the formed biscuits on a baking sheet lined with silicone or parchment paper, leaving space between each biscuit. Brush the tops with a little extra heavy cream and sprinkle with the remaining 1/4 cup of shredded cheddar cheese.
- Bake: Bake the biscuits in the preheated oven for 11-12 minutes or until they turn golden brown and the cheese on top is melted and bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- For a milder spice, reduce the amount of jalapeños or omit the cayenne pepper.
- Use cold heavy cream straight from the fridge to help achieve a tender biscuit texture.
- Do not over-knead the dough as it will result in tough biscuits.
- Leftover biscuits can be stored in an airtight container for up to 2 days and refreshed in a toaster oven.
- Polenta can be substituted with fine cornmeal if unavailable.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack, Side
- Method: Baking
- Cuisine: American
Keywords: Cheddar Jalapeño Biscuits, spicy cheese biscuits, savory biscuits, homemade biscuits, easy biscuit recipe
