Cheddar and Jalapeño Buttermilk Drop Biscuits

Cheddar and Jalapeno Buttermilk Biscuits

These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.

The salty flavor from the sharp cheddar is well balanced with the spiciness of the jalapeños and the tanginess of the buttermilk. This is the type of dish where your guests will ask you for you the recipe.

There is something very comforting about a biscuit. It is the addition to a meal which will take it from ordinary to special. The buttermilk adds fat, flavor and helps the biscuit rise so the inside is moist and soft without being hard or dense.

As you all know, I love spice and will always add a little extra punch to my food. If however, you do not like spice, be sure to deseed the jalapeño and do not top the biscuits with the sliced jalapeño as it will be hard to deseed.

How to make Cheddar and Jalapeño Buttermilk Drop Biscuits:

Mix cold butter and mix with the dry ingredients. Add chopped parsley, grated cheddar and minced jalapeños and combine along with fresh buttermilk.

Divide the dough into eight equal portions and place on a baking tray for 10-12 minutes. Take out of the oven and brush melted butter on the biscuits and bake for another 2-4 minutes until golden.

cheddar and jalapeno buttermilk biscuits
These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.

How to mix the cold butter with the dry ingredients:

This is the key to creating flaky biscuits. There are many ways in which you can do this but it is important that the butter does melt therefore try to touch it as little as possible with your hands.

Pastry cutter: Take the stick of butter and cut it into at least 8 pieces and add it to the bowl with the dry ingredients. Use the pastry cutter and cut into the cold butter over and over again until the butter/flour mixture is crumbly.

Grater: Take the stick of butter and place it in the freezer for 15-20 minutes. Then grate the butter into a bowl with the dry ingredients. Use a spoon carefully mix the flour with the grated butter until the butter/flour mixture is crumbly.

Sharp Knife: Take the stick of butter and cut it into at least 8 pieces and add it to the bowl with the dry ingredients. Use the knife and tilt the bowl downwards and cut into the cold butter over and over again until the butter/flour mixture is crumbly.

Food Processor: Take the stick of butter and cut it into at least 8 pieces and add it to the food processor with the dry ingredients and mix together in short bursts until the butter/flour mixture is crumbly.

cheddar and jalapeno buttermilk biscuits broken in half

How to serve Cheddar and Jalapeño Buttermilk Drop Biscuits:

You can serve them warm or at room temperature.

How to store Cheddar and Jalapeño Buttermilk Drop Biscuits:

Wrap in foil or plastic wrap and store at room temperature for 1-2 days. Alternatively, store in the fridge in an airtight container for 1 week.

cheddar and jalapeno buttermilk biscuits dough portioned for baking

Goes well with:

These biscuits are packed with so much flavor that they can be eaten on their own. However, they can also be served with honey butter, clotted cream or sausage gravy.

Other Bread Recipes:

Easy Tandoori Chicken Tikka Bites
Tandoori Chicken Tikka Bites are easy to make by marinating chunks of chicken …
Every Day Instant Pot Masoor (Red Lentil) Daal
This Instant Pot Masoor (Red Lentil) Daal recipe is the perfect weekday …
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
cheddar and jalapeno buttermilk biscuits

Cheddar and Jalapeño Buttermilk Drop Biscuits

  • Author: hungrygirlinqueens
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 8 biscuits 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Bread

Description

These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and buttery. The perfect accompaniment for brunch or a weekend BBQ.


Scale

Ingredients

1 cup unsalted butter, cold + 2 tablespoons unsalted butter, melted (separate)

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 teaspoon garlic powder

1 cup grated cheddar cheese

2 tablespoons fresh or dry Italian parsley, minced if fresh

1 jalapeño, deseeded and minced + 1 jalapeño, sliced in rounds (optional, separate for garnish)

1 cup buttermilk


Instructions

  1. Preheat oven to 400 degrees and line two baking pans with parchment paper. 
  2. Cut 1 cup of cold butter into pieces and set aside until ready to use.
  3. In a large mixing bowl, add flour, baking powder, baking soda, salt, and garlic powder. 
  4. Using a pastry cutter*, cut the cubed butter into the dry ingredients until the mixture is crumbly and coarse.
  5. Stir in the cheddar, jalapeno and parsley. 
  6. Stir in the buttermilk just until dough just comes together. 
  7. Divide the dough into eight potions and drop onto parchment and top with a slice of jalapeno.
  8. Bake for 12-14 minutes. 
  9. Once the biscuits have finished baking, brush them with the melted butter, return to the oven and bake 2-3 minutes more, until cooked through and golden brown. 

Notes

  • Check poast body for how to mix butter with dry ingredients when using sharp knife, grater or food processor.
  • Only garnish with a sliced round jalapeno if you like spicy food.

Keywords: baking, biscuits, jalapeño, cheddar, buttermilk, parsley, breakfast, brunch, bbq, cook out,

Easy Tandoori Chicken Tikka Bites
Tandoori Chicken Tikka Bites are easy to make by marinating chunks of chicken …
Every Day Instant Pot Masoor (Red Lentil) Daal
This Instant Pot Masoor (Red Lentil) Daal recipe is the perfect weekday …

Leave a Comment

Your email address will not be published.