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SideChef
Recipes
Breakfast
Flaky Jalapeño Cheddar Biscuits

12 INGREDIENTS • 10 STEPS • 45MINS

Flaky Jalapeño Cheddar Biscuits

Recipe

4.0

1 rating
It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky. So good on their own, dunked or piled high with your favorite fillings.
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It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky. So good on their own, dunked or piled high with your favorite fillings.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

45MINS

Total Time

$0.84

Cost Per Serving

Ingredients

Servings
10
us / metric
All-Purpose Flour
1 1/2 cups
All-Purpose Flour
Cornmeal
1/2 cup
Cornmeal
Granulated Sugar
2 Tbsp
Granulated Sugar
Baking Powder
2 tsp
Baking Powder
Kosher Salt
1/2 tsp
Kosher Salt
Baking Soda
1/2 tsp
Baking Soda
Unsalted Butter
1/2 cup
Unsalted Butter, cubed, chilled
Buttermilk
3/4 cup
Buttermilk
Egg
2

Sponsored

Large Eggland's Best Classic Eggs
Cheddar Cheese
1 1/2 cups
Grated Cheddar Cheese
Jalapeño Pepper Slices
4 Tbsp
Chopped Jalapeño Pepper Slices
Milk
1 Tbsp
Milk
or Cream

Nutrition Per Serving

VIEW ALL
Calories
280
Fat
16.8 g
Protein
8.4 g
Carbs
23.2 g
Love This Recipe?
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Flaky Jalapeño Cheddar Biscuits
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

These particular biscuits spread out some and are wonderful sliced as a sandwich. I used a 3-inch cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2-inch cutter is probably preferred.

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C) and line a large baking tray with parchment.
step 2
In a large bowl whisk together All-Purpose Flour (1 1/2 cups), Cornmeal (1/2 cup), Granulated Sugar (2 Tbsp), Baking Powder (2 tsp), Kosher Salt (1/2 tsp) and Baking Soda (1/2 tsp).
step 3
Add Unsalted Butter (1/2 cup) and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
step 3 Add Unsalted Butter (1/2 cup) and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
step 4
In a separate bowl, whisk together Buttermilk (3/4 cup) and one Eggland's Best Classic Egg (1). Add mixture to dry ingredients and stir until just starting to come together.
step 5
Add Cheddar Cheese (1 1/2 cups) and Jalapeño Pepper Slices (4 Tbsp) and continue to mix until just incorporated, being careful not to overmix. It will be a bit of a scraggly mess.
step 6
Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4 to 1 inch disk. Using a 3-inch round cutter, cut out biscuits.
step 7
Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
step 8
Whisk together Eggland's Best Classic Egg (1) and Milk (1 Tbsp). Brush biscuit top and sides generously with the mixture.
step 9
Bake for about 18 minutes, until golden and puffed.
step 9 Bake for about 18 minutes, until golden and puffed.
step 10
Remove from oven and allow to rest on the tray for 3 to 5 minutes before moving to a cooling rack. Serve slightly warm. Enjoy!
step 10 Remove from oven and allow to rest on the tray for 3 to 5 minutes before moving to a cooling rack. Serve slightly warm. Enjoy!

Tags

Breakfast
American
Brunch
Comfort Food
Lunch
Bread
Snack
Shellfish-Free
Vegetarian
Game Day
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