Cheddar Jalapeño Biscuits
These cheddar jalapeño biscuits combine fluffy buttermilk biscuits with sharp cheddar cheese and pickled jalapeños for a savory, spicy side that works equally well at cookouts or as a breakfast sandwich base.
These cheddar jalapeño biscuits combine fluffy buttermilk biscuits with sharp cheddar cheese and pickled jalapeños for a savory, spicy side that works equally well at cookouts or as a breakfast sandwich base.
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Spray a Suvie pan with cooking spray. In a large bowl, whisk together 2½ cups all purpose flour, 1¼ tsp baking powder, ¼ tsp baking soda, 1¼ tsp salt, and ½ tsp sugar. Add 6 tbsp butter and toss to coat in flour. Smash butter pieces flat with your fingers work into the flour until pea-sized. Add 6 oz sharp cheddar cheese, tossing to coat.
Add 1¼ cups chilled buttermilk and ½ cup pickled jalapeños to mixture and stir to combine. Transfer mixture to prepared pan. Press biscuit dough into the pan with a rubber spatula.
Insert pan into the bottom zone of your Suvie, input settings, and cook now, rotating pan halfway through cooking.
Suvie Cook Settings - Bottom Zone: Bake for 325°F for 40 minutes (for Suvie 2.0, Bake at 375°F). Top Zone: None
Remove pan from Suvie. Let biscuits cool in pan 5 minutes.
Cut biscuits into 8 pieces. Remove biscuits with a thin, metal spatula and transfer to a wire rack to cool for 5 minutes more.
Store cooled biscuits in an airtight container at room temperature up to 2 days; reheat in a 350°F oven for 5 minutes. Unbaked dough keeps refrigerated 2 days or frozen 1 month.
Yes, but dice fresh jalapeños finely and pat dry to prevent excess moisture. Pickled jalapeños are recommended because they're already softened and won't make the dough wet.
Bake until the tops are golden brown, about 12–15 minutes. The biscuits should sound hollow when tapped on the bottom.
Overworking the dough or using warm butter instead of chilled butter causes density. Keep all ingredients cold and mix just until combined.
Yes. Prepare the biscuit dough, portion onto a baking sheet, wrap in plastic, and refrigerate up to 2 days or freeze up to 1 month before baking.
Sharp cheddar is ideal for bold flavor. Avoid pre-shredded cheese with anti-caking agents; shred a block yourself for better melting.
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