Soft, buttery and flaky biscuits are definitely an indulgence and always worth making at home. Because if you haven't tried making biscuits at home, you really should. Not only are they easy, but also so, so delicious and better than store bought ones every time. And these jalapeño cheddar biscuits are definitely one of my favourites to make at home. The flaky layers, the crispy, browned bottoms and the melty cheese with spicy jalapeño are next level delicious. Seriously, this is the best combo when you want a fun twist on biscuits.

Ever since making these gluten-free pumpkin scones, I've discovered how easy baking can be. If you're like me and don't consider yourself much of a baker, I hope you know that if I can make these, you can too. Baking is not my area of expertise, but I do love experimenting and creating baked goods every now and then. But they gotta be worth it. And these home made flaky jalapeño biscuits definitely are. Slathering butter on top of a hot biscuit and drizzling honey and flaky salt on top will elevate them even more, so don't skip it! These cheddar and jalapeño biscuits are worth it.

Ingredients

I love how simple these jalapeño biscuits are to make at home with basic pantry ingredients. Here's what you'll need to make them.

• all purpose flour
• baking powder
• sugar
• kosher salt
• unsalted butter
• buttermilk
• Greek yogurt (or sour cream)
• shredded cheddar cheese
• jalapeños

How to Make Jalapeño Cheddar Biscuits

Don't be intimidated to make biscuits at home. They're actually quite easy to make.

The only technical thing you'll need to do is layer the biscuits on top of one another. This creates the beautiful flaky layers you love and want in a biscuit.

In a food processor, combine the flour, baking powder, sugar and salt and pulse. Add in the butter and pulse five to six times to incorporate. Transfer contents to a large bowl.

Pour in the buttermilk, yogurt (or sour cream), the chopped 1 1/2 jalapeño and cheese. Mix with a fork until a rough dough forms.

Lightly flour a clean work surface area. Turn the dough onto the working area and pat it into a thick rectangle. Use a bench scraper to cut the rectangle into four pieces.

Stack one on top of the other until all four are combined and then flatten into a rectangle again.

Repeat this layering process twice more.

Once you're done stacking for the third time, roll the dough into a rectangle about 3/4" thick. Use the bench scraper to trim the border so it's a clean rectangle shape, if needed.

Use the bench scraper to cut the dough into 9 equal pieces. Brush the tops with buttermilk and place the reserved jalapeño slices over top.Transfer the biscuits to a parchment lined baking sheet and place in the freezer for ten minutes.

After ten minutes, transfer the baking sheet to the oven and bake for 20 to 24 minutes, until the biscuits are cooked through and the tops are just starting to turn golden brown on top. Let them cool for five minutes and then transfer to a cooling rack. 

When ready to enjoy, cut open and spread butter on the open halves and drizzle with honey and flaky salt. Enjoy!

Tips

• Cold butter: be sure to use very cold butter as this helps create a tender and flaky biscuit. You can freeze the cubed butter or freeze and grate the butter if you wish, I just use cold butter from the fridge.
• Shred the cheese at home: personally I prefer grating a block of cheese at home myself rather than buying pre-shredded. When you shred it yourself, you get more for your money, it melts better (because there aren't any preservatives in it) and it tastes better.
• Enjoy fresh: these biscuits taste best when enjoyed fresh (the day of, or one day later are best). See storage info for more tips on how to freeze.
• Spicy: if you want these jalapeño cheddar biscuits to be spicy, leave the seeds in the jalapeño. If you want less heat, remove the seeds.

Suggested Tools

To make these flaky jalapeño cheddar biscuits easily at home, a few tools make this quick, efficient and effective.

• Bench scraper: this is a tool I use all the time (especially when baking), and highly suggest it in the kitchen. For baking these cheddar biscuits its fairly essential. I also use it all the time when cooking to transfer chopped veggies to containers or when cooking.
• Food processor: I love using my food processor to make these biscuits at home because it makes the process a lot quicker. If you don't have a food processor, you can do the same thing with a pastry cutter or fork to work the butter into the flour (you can also just use your hands).
• Large baking sheet: these are my go-to, favourite baking sheets that I use all the time.
• Parchment paper: to be sure that the biscuits don't stick and it makes clean up a breeze.

Substitutions

• Buttermilk: if you don't have buttermilk, you can use regular milk with a splash of apple cider vinegar or lemon juice (about 1 tsp). Let it sit for a few minutes prior to adding to the flour.
• Yogurt: you can use sour cream, or omit and use more milk. I like the addition of yogurt or sour cream, but if you don't have it on hand, just omit and use more milk.
• Cheddar cheese: you can use a dairy-free cheddar cheese if needed and a vegan butter. Be sure to use a high quality vegan butter and cheese that you like.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here's what you'll find!

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

All Purpose Flour:

I love using this Bob's Red Mill All Purpose flour at home.

How to Store

After baking, you can leave these jalapeño cheddar biscuits at room temperature, covered for one day. I prefer to place them in a large freezer bag (ziploc bag).

After that, move them to a plastic bag (if not already in one) or a sealed container in the fridge.

They won't stay super soft beyond the first day, so to get them soft again, you can reheat in the microwave for about 30-45 seconds. Or you can place them in the oven at a low temperature until warmed through, about five minutes.

To freeze: place them in a sealed freezer safe plastic bag for up to three months. You can wrap them individually in plastic wrap to keep them fresher and avoid any air from getting in.

Freeze uncooked biscuits: you can also prep the biscuits right up until baking and store them in the freezer. To do this, place the uncooked biscuits on a parchment lined baking tray and freeze for about 30 minutes. Then remove and place in a freezer safe plastic bag. You can bake them from frozen, they may need additional time, so watch them to be sure.

Other Baking Recipes to Try

• Gluten Free Pumpkin Scones
• Apple Pie Cinnamon Rolls with Caramel Sauce
• Vegan Chocolate Chip Banana Bread
• Cheese, Bacon & Jalapeño Savoury Muffins
• Raspberry and White Chocolate Muffins
• Vegan Apple Crisp with Date Caramel Sauce
• Pumpkin Cookie Dough Bars (Vegan/GF/No Bake)
• Apple Crumble Bars
• Vegan S'mores Cookie Bars
• Jammy Blueberry Bars
• Apple Stuffed French Toast
• Vegan and Gluten-Free Pumpkin Bread
• Peach and Cherry Crisp

If you make these jalapeño cheddar biscuits, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.

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