Cheddar Jalapeno Buttermilk Biscuits

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced, plus 1/2 tablespoon for jalapeños
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
2 small jalapeño peppers (or about 16 slices), minced
1 egg, beaten with 1 tablespoon water or milk sea salt, optional


Preheat oven to 425 degrees F.

Heat about 1/2 tablespoon butter in a small skillet and sauté minced jalapeños until they are soft (about two minutes). Remove from heat and let them cool a bit. Add the jalapeños to the grated cheddar and coat them with about a tablespoon of flour. Set aside.

Add 2 cups of flour, baking powder and salt into the bowl of an electric mixer. With paddle attachment, mix on low while adding in the cold diced butter. Mix until butter is about the size of peas.

In a small bowl, lightly beat egg and buttermilk together with a fork. Add to flour mixture, mixing on low only until moist. Add the cheddar/jalapeño combination to the dough, and mix only until combined.

On a well-floured surface, knead batter lightly about six times. Roll into a 10×5 inch rectangle. Either divide into 8 rectangles with a sharp, floured knife, or use a biscuit cutter for the traditional shape.

Place biscuits on a sheet pan lined with parchment paper. Brush the tops with egg wash. If desired, sprinkle with sea salt. Bake for 20-25 minutes or until tops are golden brown.

Makes 8 biscuits.