Jalapeno Cheddar Biscuits have a little zip from both cajun seasoning and jalapenos. If you like spicy foods, why not spice up your buttermilk biscuits and add a little cheese for good measure?
These biscuits taste great slathered with butter and even better with some scrambled eggs and bacon sandwiched between them.
This recipe is pretty much a basic buttermilk biscuit recipe with the addition of cajun seasoning, chopped jalapenos and cheddar cheese. They bake up wonderfully tall, light, and tender.
WHAT TYPE OF FLOUR TO USE?
White Lily Self-Rising flour is my favorite to use for biscuits. It makes super tender and fluffy biscuits. Another brand of self-rising flour can be used instead. If you don’t have self-rising flour, you can make your own by using the following ratio: 1 cup all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
TIPS FOR MAKING LIGHT AND FLUFFY BISCUITS:
- Get your ingredients really cold. I usually put the bowl I will be using in the refrigerator for 30 minutes or so. You especially want the butter and buttermilk to be really cold. The key to biscuits that rise really high is the little pieces of butter melting and giving off steam. This won’t happen if the butter has already melted.
- You could need a little more buttermilk or a little more flour depending on the humidity in the air. The dough should just hold together. You don’t want it wet.
- Work the dough as little as possible. Just until it holds together. If you overwork the biscuits, they will be tough.
- When cutting the biscuits, just make an up and down motion with the biscuit cutter. Your biscuits will not rise as high if you twist the cutter.
Try These Other Amazing Biscuit Recipes:
- Red Lobster Biscuits
- Brown Sugar Bacon Biscuits
- Angel Biscuits
- 3-Ingredient Buttermilk Biscuits
- 7-Up Biscuits
Jalapeno Cheddar Biscuits
- 2 1/2-inch biscuit cutter
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, Cajun seasoning, and salt.
- Use a pastry cutter or two forks to cut the butter into the flour until the mixture is crumbly. There should be no pieces of butter larger than a pea.
- Stir in jalapeno and cheddar cheese.
- Make a well in the center and pour the 1 1/4 cups buttermilk in. Stir just until all the flour is moistened.
- Knead in the bowl until the dough comes together. Place dough on a lightly floured surface and knead a few times.
- Roll to 3/4 to 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut the dough.Reroll scraps and cut more biscuits. You should get about 10 biscuits.
- Place biscuits on prepared baking sheet so that they gently touch. Brush the tops with the remaining 2 tablespoons of buttermilk. Place a jalapeno slice on the top of each one.
- Bake for 15 minutes or until golden brown.
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