Jalapeno cheddar biscuits | Homesick Texan
Bread Breakfast

Jalapeño cheddar biscuits

Everyone in my family has a special dish that we share whenever we visit each other. For instance, at Thanksgiving you’ll find my uncle Richard standing by the blender whirring up batches of his classic salsa. At Christmas, my Uncle Austin can be found handing out bags of his addictive granola. If you’re celebrating a birthday, then chances are my grandma is baking you a chocolate pie. And me? My specialty is biscuits.

While I’ve made biscuits since I was a teenager, it wasn’t until a visit to my grandparents almost 10 years ago that my grandma decided I would become chief biscuit maker of the family. I was there to help out with my grandpa, who had been ill. Because she’d been busy taking care of him, my grandma hadn’t had the time to devote to making biscuits from scratch and was using canned ones instead. On that trip, when I presented them with a skillet of warm homemade biscuits straight from the oven it was a most welcome gift. And I’ve been on biscuit duty ever since.

Biscuits are not hard to make, as it’s just stirring together a few ingredients and then rolling and cutting a dough. They take little time to assemble, and you can go from mixing dry ingredients to eating a hot biscuit in about half an hour or so. Even the most impatient can usually wait that long for something delicious and homemade.

Jalapeno cheddar biscuits | Homesick Texan

The best thing about baking biscuits, however, is how meditative the process can be. Because they’re easy to make, you don’t have to think very hard as you stir the ingredients and manipulate the dough. The most difficult task is waiting 15 minutes for the biscuits to come out of the oven. No matter how I’m feeling, the simple yet satisfying act of making biscuits always brings me peace and joy.

My basic biscuit recipe gets the most requests, but sometimes I like to jazz things up a bit as well. For instance, you can add bacon to a biscuit or perhaps fruit. But lately my favorite addition has been jalapeños and cheddar cheese. And in the past few weeks I’ve made these jalapeño cheddar biscuits almost every day.

For these biscuits, I cut up two jalapeño chiles into small dice and add them along with a handful of yellow cheddar cheese to my standard recipe. The jalapeños give the biscuits some kick while the cheese makes the biscuits more flaky and flavorful. It’s a winning combination.

These jalapeño cheddar biscuits are at their best when eaten straight out of the oven, though they do reheat well and can be made ahead of time, too. I tend to slather them with butter, but they are so soft and tender that they can be enjoyed unadorned if you prefer.

Jalapeno cheddar biscuits | Homesick Texan

I eat them with eggs in the morning, but they also go very well with fried chicken, chili, or beans. Though if you’re like me, you really don’t need any excuse to eat a biscuit and will probably find yourself savoring them at any time of the day. And if you discover that you love making biscuits, perhaps you can become chief biscuit maker for your family, too.

Jalapeño cheddar biscuits


Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup (4 ounces) shredded Longhorn or medium yellow cheddar cheese
1 or 2 jalapeños (depending on how hot you want it), seeded, stemmed, and finely diced
1 stick (8 tablespoons) cold butter
3/4 cup of half-and-half

Instructions:
Preheat the oven to 450°F and grease a baking sheet or a large ovenproof skillet.

Whisk together the flour, baking powder, and salt. Stir in the cheddar cheese, and diced jalapeños. Cut the stick of butter into 8 pieces and then work the butter into the flour mixture with your hands or a pastry blender until the flour is crumbly. Stir in the half-and-half, mixing until the dough is well combined. It’s okay if the dough is a little sticky.

Pour the dough out on a floured surface and knead for a minute. Now the dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find that it’s sticking.) Roll out the dough until it’s 1/4 of an inch thick and then fold over in half.

Using a round cutter cut out the biscuits from the folded dough. (You may have to gather the scraps and roll out again if you run out of room while cutting.) Place the cut biscuits on the greased baking sheet close together (so they rise up, not out) and bake for 15 minutes or until the tops are golden brown.

They are best straight from the oven, but they can be baked ahead and then reheated for 10 minutes or so at 400°F in an oven or toaster oven. They will last in an airtight container for 3 days. You can also freeze them after cooking and then let them thaw before reheating.

Yield:
8-10 biscuits

Author:
Lisa Fain


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  1. Such a delicious looking biscuit! I love jalapeno with cheddar!

  2. Katrina–Yes! Isn't it a terrific combination?

  3. I have repeatedly failed at biscuit making. I suspect that I overwork the dough. So many recipes talk about barely getting the ingredients together, lightly handling the dough, and on it goes. Your recipe says to kneed for a minute. Is the recipe more forgiving of over-working than most? If so, then I want to try it, because I love biscuits, but they do not seem to like me. 🙂

  4. Greg–Lots of people have made my biscuits and enjoyed them, so I reckon the recipe works.

  5. I agree, there's a "zen" experience to making biscuits! And for me, even if I don't quite get it right, I still love the results…thanks for a recipe with a zing to it!

  6. Rock the Wrinkle–There's something about biscuits that's especially comforting.

  7. Lisa – do you think it would be OK to use buttermilk? I usually have buttermilk on hand but it isn't "whole" and wouldn't contribute additional dairy fat. Perhaps the resulting biscuit wouldn't be so tender?

    "They will last in an airtight container for three days." Maybe if it had a lock on it! : )

  8. Texas Deb–Sure, you can use buttermilk. I do like the extra fat that comes with half and half, but buttermilk is of course, more traditional.

  9. I'm definitely making – but I'm not a baker and Whataburger will be my backup. They have awesome cheddar jalepeno biscuits!

  10. Unknown–Sure wish they had Whataburger in NYC!

  11. Swooning and salivated here! I must make these…TOMORROW!

  12. KReisinger–Enjoy!

  13. As always, you seem to read my mind, exactly what I needed: Tomorrow's breakfast will see these for sure! Thanks.
    Nicole xx

  14. Nicole–Happy to be a mind reader! Hope y'all a enjoy them!

  15. OMGosh! These sound so good! I think even I could make them.

  16. Lisa,
    Even though I'm not a Homesick Texan (I still live here), your recipes continually remind me of the joy of being a native daughter of this state. They are warm, comforting and redolent with the memories of family and friends sharing a delicious meal. Both of my daughters live out of state and both have your first cookbook as a reminder of home. Thank you for your beautiful blog and your delicious recipes.

  17. Made these yesterday using half buttermilk and half heavy cream to sub for half and half – essentially made "buttermilk" half and half – super light and delicious! My family kept sneaking more. These will go into regular rotation thank you!

  18. 1. Making these for sure. 2. Need to research if Whataburger is a franchise and can it come to NY state. 🙂

  19. Kelley

    Although we love living in West Virginia, my husband and I miss Texas and especially the food! I read your recipes daily to help with homesickness. The biscuits are amazing. I scramble eggs and make breakfast sandwiches. And why did ya'll have to mention Whataburger? OMG! I'm really homesick now!!

  20. There's nothing that says home like a good biscuit. What a great story! Your family sounds a lot like mine. Isn't it great to be able to feed people you love???

  21. Anonymous

    A good biscuit is my test for a good diner! There are a couple in Dallas that make the grade. I like making biscuits, but admit to not making from scratch and using a box. Also i tend to make drop biscuits. I thought all recipes used buttermilk, so was interesting to see you use half-and-half. Is there a reason? I plan to make some this weekend. Linda

  22. Nikki–Yes you can!

  23. tabby1249–Thank you so much for the kind words! I'm so pleased that both you and your daughters enjoy the blog.

  24. TexasDeb–Buttermilk half-and-half sounds decadent. I love it!

  25. Kathie–I've been thinking the same thing for years!

  26. Kelley–Thank you! I also like them with scrambled eggs.

  27. Rocky Mountain Woman–Feeding people I love is one of the greatest joys in life!

  28. Linda–I prefer half-and-half because it has more fat and makes for a more tender biscuit, but people have substituted buttermilk with no problem.

  29. Anonymous

    Dont have jalapenos on hand, but do have some pepperoncini. Think Ill give those a try.

  30. Anonymous

    I like that you use half-and-half, because I will use that for other things. Buttermilk…not so much! Thanks. Linda

  31. WOW, I made these with whole milk and nearly ate the whole batch in one sitting! Will have to make them properly next time.
    Thanks so much!

  32. Thank you! This was an awesome recipe! Easy to make and so delicious! I cut the biscuits a little bigger and used them to make breakfast sandwiches with hot pork sausage, fried eggs and pepper jack cheese. They were the best ever!!!

  33. RachaelM

    Very easy to make. Thanks for the step by step directions. Tasty, too. My only disappointment was that mine didn't rise very much.

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