Jalapeno Biscuits

These Jalapeno Biscuits are the perfect balance of tender, flaky dough and subtle heat. Made with cold butter cut into flour for that classic American biscuit texture, they are elevated by fresh chopped jalapenos that provide a bright, spicy contrast. The buttermilk ensures a light crumb and slight tang, making them an ideal side for breakfast sandwiches, chili, or as a savory snack. They come together quickly with pantry staples, offering a homemade comfort food experience that is both easy to prepare and impressive to serve. Warm from the oven, they are irresistible.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 272.8

Dietary: Vegetarian

Description

These Jalapeno Biscuits are the perfect balance of tender, flaky dough and subtle heat. Made with cold butter cut into flour for that classic American biscuit texture, they are elevated by fresh chopped jalapenos that provide a bright, spicy contrast. The buttermilk ensures a light crumb and slight tang, making them an ideal side for breakfast sandwiches, chili, or as a savory snack. They come together quickly with pantry staples, offering a homemade comfort food experience that is both easy to prepare and impressive to serve. Warm from the oven, they are irresistible.

Ingredients

1 cup All-purpose flour
1 teaspoon Baking powder
1/8 teaspoon Baking soda
1/4 teaspoon Salt
2 tablespoon Cold unsalted butter, cut in
1 teaspoon Chopped jalapeno pepper
1/4 cup Buttermilk

Directions

1
Preheat oven to 375 degrees F (190 degrees C).
2
Line a baking sheet with parchment paper.
3
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
4
Cut the cold butter into the dry ingredients using a fork or your fingers until the mixture resembles coarse crumbs.
5
Stir in the chopped jalapeno peppers.
6
Add the buttermilk all at once and stir gently just until the dough comes together into a soft ball. Do not overmix.
7
Turn the dough out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
8
Use a 1-inch cookie cutter or biscuit cutter to cut out rounds. Place them on the prepared baking sheet.
9
Reroll any scraps to cut additional biscuits, though these may be slightly less tender.
10
Bake for 15 minutes, or until the tops are golden brown and the bottoms are lightly browned.
11
Serve immediately while warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 272.8kcal

% Daily Value *
Total Fat 6.7g11%
Saturated Fat 3.9g20%
Cholesterol 16.1mg6%
Sodium 1395.1mg59%
Total Carbohydrate 45.9g16%
Dietary Fiber 1.6g7%
Sugars 0.2g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra heat, include the seeds and membranes when chopping the jalapenos.

If you do not have buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 1/4 cup of milk and letting it sit for 5 minutes.

Keep the butter cold for the flakiest texture. Work quickly to prevent the butter from melting before baking.

These biscuits are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven for best texture.

Keywords: jalapeno, biscuits, buttermilk, spicy, bread, breakfast, side dish, baking, vegetarian, flaky, homemade, pepper, easy, comfort food, savory, quick bread

Read it online: https://www.chefs-mate.com/recipe/jalapeno-biscuits/