I love this recipe because it’s the perfect blend of savory and spicy, with melty cheddar, crispy bacon, and a kick from the jalapeños that just makes my taste buds dance. Plus, making these biscuits is like a fun mini-adventure in the kitchen, and they deliver the kind of home-baked comfort that warms my millennial soul with each bite.
How I love the sharpness of cheddar, combined with the smoky flavor of bacon and a kick from jalapeños, to elevate a simple biscuit to a new level. Using all-purpose flour and a touch of garlic powder, I make rich and savory biscuits that are perfect for any brunch or dinner table.
Ingredients
Plain flour: Supplies foundation and carbohydrates, adaptable for diverse baking applications.
Cheddar cheese: Introduces a wealth of flavor and a creamy texture.
It is an ingredient full of calcium and protein.
Bacon: Adds a smoky flavor and crunch; is a good source of protein and fat.
Jalapeños deliver low-calorie, high vitamin C content with a good shot of heat and spice.
Buttermilk: Provides a moist, delicate crumb, with a slight tang; low in fat.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 jalapeños, seeded and finely chopped
- 2/3 cup buttermilk, cold
- 1 tablespoon honey
- 1 large egg, beaten (for brushing)
- Optional: chopped chives for garnish
Instructions
1. Set your oven to 425°F (220°C) to preheat. Prepare a baking sheet by lining it with parchment paper.
2. In a big bowl, combine and mix well the flour, baking powder, baking soda, salt, garlic powder, and smoked paprika.
3. Cold, cubed butter is added to the flour mixture. A pastry cutter or fingers are used to blend until the mixture resembles coarse crumbs.
4. Incorporate the shredded cheddar cheese, crumbled bacon, and chopped jalapeños so they are evenly distributed throughout.
5. In another small bowl, whisk cold buttermilk and honey together.
6. Slowly add the buttermilk mixture to the dry ingredients, mixing until the dough barely comes together.
7. Place the dough onto a surface that has been lightly dusted with flour and quickly form it into a 1-inch thick rectangle.
8. Utilize a biscuit cutter to create round shapes and position them on the baking sheet that has been prepared in advance.
9. For a golden finish, brush the beaten egg on the tops of the biscuits.
10. Preheat the oven to 350 degrees Fahrenheit. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown. Optionally, for a little extra flavor, you can sprinkle chopped chives on top before serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl
6. Pastry cutter or fork
7. Whisk
8. Rolling pin (optional)
9. Biscuit cutter
10. Pastry brush
11. Measuring cups
12. Measuring spoons
13. Knife
14. Cutting board
FAQ
- Can I make these biscuits ahead of time?Absolutely, the dough can be prepared in advance, shaped into biscuits, and frozen. When it’s time to bake, simply add a couple of extra minutes to the baking time and don’t thaw—bake straight from the freezer.
- How can I make the biscuits spicier?To boost the spiciness, you can leave the seeds in the jalapeños or mix in more jalapeños.
- Can I substitute buttermilk with something else?If you lack buttermilk, use an equal quantity of regular milk combined with 1 tablespoon of lemon juice or white vinegar.
- What type of cheddar cheese works best?The robust flavor of sharp cheddar makes it the perfect cheese, but use whatever cheddar you prefer.
- Is it necessary to use cold butter?Using cold butter does indeed help produce flaky layers in biscuits. The reason is that the butter, while it melts in the baking process, also creates steam.
- Can I omit the bacon for a vegetarian version?You can definitely make a bacon-free, vegetarian-friendly, Southern-style biscuit.
- How should I store leftover biscuits?Keep uneaten food in a sealed container, at room temperature, for no more than 2 days, then refrigerate or freeze it. For the next meal: Choose an ingredient (or two) from the leftover dish list and serve them in one of these formats.
Substitutions and Variations
Plain flour: For a nuttier flavor, you can use whole wheat flour.
Butter, no salt added: When a recipe calls for this, can I use coconut oil or margarine instead? Would coconut oil or margarine be good substitutions?
Cheddar cheese: Trade it for Monterey Jack or Pepper Jack if you want a spicier flavor.
Buttermilk: You can use a combination of milk and lemon juice or vinegar (1 tablespoon per cup) in its place.
Use poblano peppers for a milder heat: Jalapeños.
Pro Tips
1. Keep Ingredients Cold: Ensure the butter and buttermilk are very cold before adding them to the dry mixture. This helps create flaky layers in the biscuits. You can even refrigerate the flour mixture for a few minutes before adding the butter.
2. Don’t Overwork the Dough: Mix the dough just until it comes together to avoid tough biscuits. Overworking the dough develops gluten, which can lead to a denser texture.
3. Use a Sharp Biscuit Cutter: When cutting the dough into rounds, use a sharp, floured biscuit cutter and press straight down without twisting. Twisting seals the edges and can prevent the biscuits from rising properly.
4. Chill Before Baking: After cutting the biscuits, chill them in the refrigerator for about 10-15 minutes. This helps firm up the butter again, which contributes to flakiness.
5. Customize the Heat Level: Adjust the number of jalapeños based on your heat preference. Use more for a spicier kick or substitute with milder peppers if you prefer less heat.
Cheddar Bacon And Jalapeno Biscuits Recipe
My favorite Cheddar Bacon And Jalapeno Biscuits Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl
6. Pastry cutter or fork
7. Whisk
8. Rolling pin (optional)
9. Biscuit cutter
10. Pastry brush
11. Measuring cups
12. Measuring spoons
13. Knife
14. Cutting board
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 jalapeños, seeded and finely chopped
- 2/3 cup buttermilk, cold
- 1 tablespoon honey
- 1 large egg, beaten (for brushing)
- Optional: chopped chives for garnish
Instructions:
1. Set your oven to 425°F (220°C) to preheat. Prepare a baking sheet by lining it with parchment paper.
2. In a big bowl, combine and mix well the flour, baking powder, baking soda, salt, garlic powder, and smoked paprika.
3. Cold, cubed butter is added to the flour mixture. A pastry cutter or fingers are used to blend until the mixture resembles coarse crumbs.
4. Incorporate the shredded cheddar cheese, crumbled bacon, and chopped jalapeños so they are evenly distributed throughout.
5. In another small bowl, whisk cold buttermilk and honey together.
6. Slowly add the buttermilk mixture to the dry ingredients, mixing until the dough barely comes together.
7. Place the dough onto a surface that has been lightly dusted with flour and quickly form it into a 1-inch thick rectangle.
8. Utilize a biscuit cutter to create round shapes and position them on the baking sheet that has been prepared in advance.
9. For a golden finish, brush the beaten egg on the tops of the biscuits.
10. Preheat the oven to 350 degrees Fahrenheit. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown. Optionally, for a little extra flavor, you can sprinkle chopped chives on top before serving.
