Oven Baked Cheddar Jalapeño Biscuits
These Oven Baked Cheddar Jalapeño Biscuits are the perfect blend of buttery, flaky pastry and a bold, spicy kick. By using cold, diced butter and tangy buttermilk, you achieve that classic lofty rise, while the sharp cheddar and fresh jalapeños create pockets of melted cheese and vibrant heat. These are a fantastic upgrade to a standard bread basket and pair beautifully with everything from a hearty chili to a simple breakfast spread.
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Oven Baked Cheddar Jalapeño Biscuits
Ingredients:
| Ingredient | Amount |
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Garlic powder | 1/4 teaspoon |
| Unsalted butter, cold and diced | 1/2 cup |
| Sharp cheddar cheese, shredded | 1 cup |
| Jalapeños, seeded and finely chopped | 2/3 |
| Buttermilk | 3/4 cup |
Directions:
Step 1: Prep and Preheat: Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
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Step 2: Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. Ensuring these are well-mixed is key for an even rise.
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Step 3: Cut in the Butter: Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs with some pea-sized chunks of butter remaining.
The Golden Rule: Keep the butter cold! Those cold bits of butter release steam in the oven, which is what creates those beautiful, flaky layers.
Step 4: Add the Flavor: Stir in the shredded cheddar cheese and the finely chopped jalapeños. Mix them just enough so they are evenly distributed through the flour.
Step 5: Mix the Dough: Create a well in the center and pour in the buttermilk. Stir with a fork or spatula until the dough just comes together. Be careful not to overwork it, or your biscuits will be tough rather than tender.
Step 6: Shape and Cut: Turn the dough onto a lightly floured surface. Knead it gently 2/3 times until it holds its shape. Pat it into a round that is 1-inch thick. Use a biscuit cutter to stamp out your rounds—press straight down without twisting the cutter to ensure the edges can rise properly.
Step 7: Bake: Arrange the biscuits on the baking sheet about an inch apart. Bake for 12/15 minutes until the tops are a light golden brown and you can see the cheese bubbling on the sides.
Step 8: Cool and Serve: Allow them to cool on the tray for a few minutes before serving them warm.
