Jalapeño popper biscuits combine fluffy cheese biscuits with spicy jalapeño filling and a touch of maple syrup, all baked in one pan. This easy appetizer balances savory, spicy, and sweet flavors in an impressive dish that takes under 30 minutes.
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Press the prepared biscuit dough evenly into a glass baking dish.
Use the jalapeño halves to create 9 indentations in the dough.
Using a pastry scraper, score the dough into 9 square biscuits, using the indentations as a guide.
Pour the melted butter evenly over the scored dough.
Place the jalapeño halves into the indentations you made earlier.
Pipe the jalapeño popper filling into each jalapeño half.
Bake in a preheated oven until the biscuits are golden brown and cooked through.
Remove from the oven, serve, and finish with a drizzle of maple syrup if desired.
Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 8-10 minutes.
Yes, homemade biscuit dough works well. Use about 1.5 lbs of dough rolled to ½-inch thickness, and follow the same baking instructions.
Use fewer jalapeños, remove more seeds and membranes from the peppers, or swap half the jalapeños for mild poblano peppers.
Yes, assemble the biscuits on the pan, cover with plastic wrap, refrigerate up to 4 hours, then bake when ready. Add 2-3 minutes to bake time.
Warm in a 350°F oven for 8-10 minutes until heated through. Avoid microwaving, which makes them tough.
Yes, cream cheese mixed with shredded cheddar and a pinch of cayenne is a good substitute.
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