Jalapeno Cheddar Biscuits
A flaky and delicious homemade buttermilk biscuit recipe with diced jalapeños and sharp cheddar cheese, baked until golden.
Servings: 10 Biscuits
Calories: 351kcal
Ingredients
- 3 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1½ sticks COLD butter, cut into small pieces
- 1 large egg
- 1¼ cups buttermilk, divided
- 2 jalapenos, seeded, finely diced, sautéed until tender
- 1 tablespoon butter or oil
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 450° and line a baking sheet with parchment paper. Set aside.
- In a small frying pan of medium high heat, add butter, or oil, and diced jalapenos. Cook until jalapenos become tender. Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk flour, sugar, baking powder, cream of tarter and salt together until combined.
- Cut butter into flour mixture using a pastry blender or fork until crumbly.
- Whisk 1 cup of buttermilk and egg together then add to dry ingredients and mix until almost fully combined until a dough forms.
- Add shredded cheese and diced jalapenos to dough and using clean hands, knead dough until combined.
- Place dough on a generously floured surface and knead until dough is smooth.
- Using a rolling pin, roll dough out to ¼ inch thick.
- Using a biscuit cutter or circular cookie cutter, cut out biscuits and place on prepared baking sheet.
- Brush tops of biscuits with remaining ¼ cup of buttermilk.
- Bake for 10-12 minutes or until slightly golden brown.
- Serve hot with butter.
Nutrition
Calories: 351kcal | Carbohydrates: 34g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 348mg | Potassium: 293mg | Fiber: 1g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 2mg