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Pull Apart Jalapeno Cheddar Biscuits
These pull apart jalapeno cheddar biscuits feature incredibly flaky homemade biscuits with gooey cheddar cheese and a spicy jalapeno butter.
Servings 6 biscuits
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup cold unsalted butter, grated on box grater and frozen
- 1 cup buttermilk
- 3/4 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1 medium jalapeno, minced
- 1/4 teaspoon garlic powder
Preheat oven to 400F. Lightly grease an 8x8 baking pan and set aside.
In a large bowl, combine flour, baking powder, salt, and sugar. Use a pastry cutter or your fingers to cut butter into crumbly. Add buttermilk to flour mixture and stir until a shaggy dough forms.
Turn dough onto a floured surface and very gently knead several times until dough just comes together. Pat dough out to 1-in thickness and use a 2-in biscuit cutter to cut biscuits out (you should have 6)
Arrange biscuits in prepared pan. Stuff cheddar cheese between biscuits, sprinkling any remaining on top of biscuits. Chill biscuits in fridge 10 minutes.
Bake biscuits at 400F 30-35 minutes until biscuits are golden brown. Set aside for a moment while you prepare the jalapeno butter.
In a medium saucepan over medium heat, melt butter. Add jalapeno and sauté several minutes until jalapeno is softened. Remove from heat and stir in garlic powder.
Brush jalapeno butter over warm biscuits. Pull biscuits apart to serve warm. Enjoy!
Store biscuits in an airtight container at room temperature up to 4 days. Biscuits may also be frozen up to 1 month.
Serving: 1biscuit | Calories: 384kcal | Carbohydrates: 36g | Protein: 9.4g | Fat: 22.8g | Saturated Fat: 14.2g | Cholesterol: 62mg | Sodium: 644mg | Potassium: 384mg | Fiber: 1.3g | Sugar: 2.9g | Calcium: 269mg | Iron: 2mg