Jalapeno Cheddar Biscuits
Jalapeno Cheddar Biscuits with Cilantro Garlic Butter will tantalize your taste buds. Flaky biscuits loaded with cheese and spicy jalapenos for a tasty side dish or add them to your weekend brunch menu.
Homemade biscuits add something special to any meal of the day and these spicy cheese biscuits are great to make breakfast sandwiches or serve alongside your favorite dinners.
Garlic Cheese Biscuits like the famous Red Lobster biscuits are one of our go-to sides and this recipe is similar in texture with a spicy kick that makes them so irresistible.
Ingredients for Homemade Cheddar Biscuits
- All Purpose Flour is the base for the biscuits. If you have self-rising flour, you can skip adding baking powder and salt.
- Baking Powder will make the biscuits rise up and be fluffy.
- Sugar adds just the right amount of sweetness to the biscuits.
- Granulated Garlic adds flavor that goes well with the spicy jalapenos.
- Kosher Salt perks up the flavor of the biscuits.
- Salted Butter for that classic buttery biscuit flavor and flakiness.
- Shortening will make the biscuits extra flaky. If you don’t bake with shortening, just substitute the same amount of butter.
- Jalapeno adds a spicy kick to the biscuits. Remove the seeds and membranes and finely dice the peppers.
- Shredded Cheddar Cheese melts perfectly into the layers of biscuits adding delicious flavor and texture.
- Milk binds the ingredients together.
- Garlic Cloves combine with butter for a delicious finish to the biscuits.
- Fresh Cilantro goes into the garlic butter to add even more flavor to the biscuits. If you aren’t a cilantro fan, parsley works great too.
Step By Step Directions
- Add flour, baking powder, sugar, granulated garlic and salt to a bowl and stir together.
- Cut the butter into pats and add to the flour along with the shortening. Use a pastry cutter or large tined fork cut into the flour until mixture is crumbly.
- Add shredded cheese and finely diced jalapenos.
- Mix well.
- Pour in the milk.
- Mix until just combined.
- Sprinkle flour over a clean surface and add the biscuit dough. Use your fingers to press the dough to about 1/2 inch thickness.
- Use a biscuit cutter to shape the biscuits.
- Place on a lined or greased baking sheet with the sides touching.
- Bake for 15- 17 minutes or until biscuits are lightly browned around the edges.
- Remove from oven.
- Make the cilantro garlic butter by melting butter in a small skillet over medium heat. Add sliced garlic cloves and cook 2 minutes. Remove from heat and add finely chopped cilantro.
- Brush butter over hot biscuits and serve immediately.
How to Store and Reheat
Store cooled biscuits in a zip top bag at room temperature up to 2 days or refrigerate up to 5 days. Reheat in a toaster oven or conventional oven on a lined baking sheet at 325° for about 4-5 minutes.
Tips for Making Homemade Biscuits
- Keep your butter and milk well chilled for the flakiest biscuits.
- Don’t overwork the dough. Mix just until combined and then gently flatten the dough out to cut into biscuits. Lightly sprinkle the dough with flour if it is sticky.
- Press the biscuit cutters straight down and avoid twisting. This will help the biscuits rise and be extra fluffy.
Add these Jalapeno Cheddar Biscuits to your must-try list. They are perfect to round out any meal and are sure to be a hit with the crowd.
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Jalapeno Cheddar Biscuits
Jalapeno Cheddar Biscuits with Cilantro Garlic Butter will tantalize your taste buds. Flaky biscuits loaded with cheese and spicy jalapenos for a tasty side dish or add them to your weekend brunch menu.
Ingredients
- 1 ¾ cups all purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 tablespoon granulated garlic
- ¼ teaspoon kosher salt
- 3 tablespoons vegetable shortening
- 4 tablespoons butter, cut into ½- inch pieces
- 1 1/2 cups shredded cheddar cheese
- ¾ cup whole milk
For Cilantro Garlic Butter
- 1/4 cup butter
- 2 garlic cloves, sliced thin
- 1 tablespoon fresh chopped cilantro
Instructions
- Preheat oven to 425°.
- Add flour, baking powder, sugar, granulated garlic and salt to a bowl and stir together.
- Cut the butter into pats and add to the flour along with the shortening. Use a pastry cutter or large tined fork cut into the flour until mixture is crumbly.
- Add shredded cheese and finely diced jalapenos and mix well.
- Pour in the milk and mix until combined.
- Sprinkle flour over a clean surface and add the biscuit dough. Use your fingers to press the dough to about 1/2 inch thickness.
- Use a 2 inch biscuit cutter to shape the biscuits.
- Place on a lined or greased baking sheet with the sides touching.
- Bake for 15- 17 minutes or until biscuits are lightly browned around the edges.
- Remove from oven.
- Make the cilantro garlic butter by melting butter in a small skillet over medium heat. Add sliced garlic cloves and cook 2 minutes. Remove from heat and add finely chopped cilantro.
- Brush butter over hot biscuits and serve immediately.
Notes
Store cooled biscuits in a zip top bag at room temperature up to 2 days or refrigerate up to 5 days.
Reheat in a toaster oven or conventional oven on a lined baking sheet at 325° for about 4-5 minutes.
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