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