These easy Herbs & Garlic Cheese Jalapeño Biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits.
I have partnered with Bothwell Cheese to develop a recipe highlighting Non-GMO Sunny Dog Barkin’ Herbs & Garlic Cheddar as an awesome cheese for baking. Opinions in this post are my own.
Herbs & Garlic Cheese Jalapeño Biscuits
These easy biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits. Please note, I doubled the recipe when these photos were taken.
Equipment
- 2 ¾” round biscuit cutter
Ingredients
- 2 cups all-purpose flour 250g
- 1 tablespoon baking powder baking powder is good for 6 months once opened
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter very cold 85g, cut into small cubes
- 2 tablespoons fresh jalapeño peppers seeds removed finely chopped (or to taste)
- 1 cup Herbs & Garlic Cheddar Cheese shredded (plus ¼ cup more for finishing biscuits)
- ¾ cup buttermilk very cold (plus 2-3 tbsp more for brushing biscuits)
- 6-7 thin jalapeño slices
- 3 tablespoons melted butter
Instructions
- Chill your cubed butter in the freezer for 10-20 minutes before beginning this recipe. (It is ideal that the butter is very cold for light, flaky, buttery biscuits.)
- Preheat oven to 400F and line a cookie sheet with parchment paper. Set aside.
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
- Remove your butter from the freezer, add to the flour mixture and stir with a wooden spoon or spatula. Mix the butter until the mixture resembles coarse crumbs.
- Add buttermilk and stir until combined.
- Add 1 cup of cheese and 2 tablespoons jalapeños, mix in to combine evenly. (Do not over work the dough. It will appear very crumbly at this point.)
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. (If the dough is too sticky, add flour until it is manageable.)
- Once the dough has come together, begin folding it in half, over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again. Repeat this step 5-6 times. (Take care to not overwork the dough.)
- Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick.
- Lightly dust a 2 ¾” round biscuit cutter with flour.
- Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. (Repeat until you have gotten as many biscuits as possible.)
- Gently re-work the cut scraps of the dough to get another biscuit or two until you have at least 6 biscuits.
- Ensure the biscuits are placed less than ½" apart on the baking sheet, then brush lightly with 2-3 tablespoons buttermilk and add a jalapeño slice to each biscuit.
- Bake on the middle rack of the oven for 20 minutes (until tops are beginning to just turn lightly golden brown.)
- Remove baking sheet from the oven and brush with melted butter, sprinkle lightly with ¼ cup of cheese, then return to the oven for 3 minutes until cheese is melted.
- Remove from oven, serve warm and enjoy.
Notes
The butter and buttermilk need to be as cold as possible. Freeze the butter before using it and keep the buttermilk in the refrigerator until it is time to add it.
Do not twist your cutter while cutting the biscuits. This can seal the edges of biscuits, limiting them from rising!
Tried this recipe?Let us know how it was!
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Have a delicious day! James (aka Zimmy) & James