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Creating Cheddar Jalapeño Drop Biscuits is easy when you have the right ingredients. Below is a complete list to get you started: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper - 1/2 cup cold unsalted butter, cubed - 1 cup shredded sharp cheddar cheese - 1-2 fresh jalapeños, finely chopped - 3/4 cup buttermilk - 1/4 cup green onions, sliced (optional) Each ingredient plays a key role. The all-purpose flour forms the base. Baking powder helps the biscuits rise. Salt adds flavor. Garlic powder and black pepper provide depth. Cold butter keeps the biscuits flaky. Sharp cheddar cheese delivers rich taste. Jalapeños add spice. Buttermilk gives moisture and tang. Green onions can enhance flavor but are not necessary. Gather everything before you start. This will make the process smooth and fun. Remember, fresh jalapeños can make your biscuits spicy. Adjust the amount based on your heat preference. Enjoy the journey of making these tasty treats! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This hot oven helps the biscuits rise well. While it heats, line a baking sheet with parchment paper. This step makes cleanup easy and prevents sticking. In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Whisk these dry ingredients together. This mix gives your biscuits great flavor and helps them rise. Next, add 1/2 cup of cold, cubed unsalted butter to the dry mix. Use your fingers or a pastry cutter to blend it in. Keep working until the mix looks like coarse crumbs. This step makes your biscuits flaky and tender. Now, stir in 1 cup of shredded sharp cheddar cheese and 1-2 finely chopped fresh jalapeños. Adjust the jalapeño amount based on how spicy you want your biscuits. Mix until the cheese and jalapeños are evenly spread throughout. Pour in 3/4 cup of buttermilk. If you'd like, add 1/4 cup of sliced green onions for extra flavor. Gently mix until just combined. Be careful not to overmix; the dough should feel slightly sticky. Use a spoon or an ice cream scoop to drop heaping tablespoons of dough onto your prepared baking sheet. Leave about 2 inches between each biscuit. Bake them in the oven for 12-15 minutes. They should turn golden brown on top and be cooked through. Let them cool for a few minutes before serving warm. Enjoy! To get the best texture, use cold butter. It helps keep the biscuits flaky. When mixing, use your fingers or a pastry cutter. This method prevents the butter from melting too soon. The dough should feel slightly sticky but not wet. Avoid overmixing; this keeps your biscuits light and airy. Adjust the spiciness by changing the amount of jalapeños. If you like it mild, use one jalapeño. For more heat, add two. Remember to remove the seeds and ribs for less heat. You can also try pickled jalapeños for a different flavor. Store leftover biscuits in an airtight container. They stay fresh for about two days at room temperature. For longer storage, freeze them. Wrap each biscuit tightly in plastic wrap. Place them in a freezer bag for easy access. To reheat, pop them in the oven at 350°F for about 10 minutes. Enjoy your biscuits warm! Pro Tips Chill the Butter: Keep the butter very cold for flakier biscuits. You can even freeze it for a few minutes before using. Adjust the Spice: For milder biscuits, remove the seeds from the jalapeños. For extra heat, add more jalapeños or even a pinch of cayenne pepper. Mixing Technique: Be careful not to overmix the dough. Gentle folding helps maintain the light and fluffy texture of the biscuits. Storage Tips: Store leftover biscuits in an airtight container. Reheat them in the oven to bring back their original texture. {{image_2}} You can switch up the cheese in these biscuits. Try using pepper jack for a bolder kick. Mozzarella gives a milder taste and a gooey texture. You can also use a blend of cheeses. Just make sure to shred them for even melting. Adding herbs and spices can change the flavor. Try mixing in chopped fresh cilantro or parsley. A pinch of cumin adds warmth. For a touch of sweetness, add a dash of smoked paprika. These flavors can enhance the jalapeño heat and cheese richness. To make these biscuits gluten-free, use a gluten-free flour mix. Look for one that has a good binding agent, like xanthan gum. You may need to adjust the amount of buttermilk. Start with less and add more as needed. This keeps the dough from being too wet. To store unbaked biscuits, place them on a baking sheet. Cover the sheet with plastic wrap. You can keep them in the fridge for up to 1 hour. For longer storage, freeze them for up to 3 months. Just make sure they are not touching each other on the sheet. Once frozen, move them to a freezer bag. Label the bag with the date so you can keep track. For baked biscuits, let them cool completely. Once cooled, place them in an airtight container. You can store them at room temperature for 2 to 3 days. If you want to keep them longer, freeze them. Wrap each biscuit in plastic wrap and place them in a freezer bag. They can last for up to 3 months in the freezer without losing taste or texture. To reheat leftover biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 10 minutes, or until warm. You can also use a microwave, but they may not be as crispy. If using the microwave, place a damp paper towel over the biscuits. Heat in 15-second increments until warm. Enjoy your biscuits fresh and tasty again! Yes, you can make these biscuits ahead of time. Prepare the dough and drop it onto the baking sheet. Then, cover the sheet with plastic wrap. You can store it in the fridge for up to 24 hours. When you are ready to bake, just pop them in the oven. This saves time and gets you fresh biscuits fast. To freeze the biscuits, you should first bake them. Let the biscuits cool completely. Once cool, place them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer them to a freezer bag. This way, they will not stick together. You can freeze them for up to three months. When you want to enjoy them, just reheat in the oven. These biscuits pair well with many dishes. You can serve them with soups, stews, or chili. They also go great with salad. For a fun twist, try them with honey or butter. You can even use them as a base for a breakfast sandwich. Enjoying these biscuits is easy since they add flavor to any meal. You've learned how to make delicious cheddar jalapeño drop biscuits. We covered essential ingredients, straightforward steps, and useful tips. Remember, you can tweak the spice level, change cheeses, or even go gluten-free. Keep leftovers fresh and enjoy them later. With this guide, you'll impress everyone with your baking skills. Now, it's time to gather your ingredients and whip up a batch! Enjoy the warm, cheesy goodness!

Cheddar Jalapeño Drop Biscuits

Deliciously cheesy and spicy drop biscuits, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 0.5 cup cold unsalted butter, cubed
  • 1 cup shredded sharp cheddar cheese
  • 1-2 pieces fresh jalapeños, finely chopped
  • 0.75 cup buttermilk
  • 0.25 cup green onions, sliced (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper.
  • Add the cold cubed butter into the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
  • Stir in the shredded cheddar cheese and chopped jalapeños until evenly distributed.
  • Pour in the buttermilk and add the green onions, if using. Mix gently until just combined; do not overmix. The dough should be slightly sticky.
  • Using a spoon or an ice cream scoop, drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
  • Bake in the preheated oven for 12-15 minutes, or until the tops are golden and the biscuits are cooked through.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve warm with a pat of butter on top or a drizzle of honey for an added sweet and spicy flavor. Enjoy!
Keyword baking, biscuits, cheddar, jalapeño