Jalapeno and Cheddar Buttermilk Biscuits


Awhile back I asked for some jalapenos to make salsa, and what came back from the store was a pile of peppers so large, it could have fed a small army. I’m not talking a few peppers, but a few pounds of peppers…and they were HOT! OMG were they hot…I’m glad I had milk in the fridge. At first I was perplexed; I had never seen so many peppers in my life, but soon enough the wheels were turning and I was frying them, drying them, and turning them into jelly. I still have jalapenos in the fridge, so the other day I decided to chop them up and throw them into biscuits. The result? Deliciousness. Here’s the recipe:


  • 2 cups AP flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • pinch of cayenne
  • 2 tablespoons butter, cold and cut into small pieces
  • 2 tablespoons shortening, cold
  • 1 Jalapeno, seeded and chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup buttermilk, cold


  1. Preheat oven to 375.
  2. Spray a baking sheet with pan spray and set it aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt and cayenne.
  4. Cut butter and shortening into flour with a pastry cutter or your fingers until it resembles cornmeal.
  5. Whisk in chopped jalapeno and shredded cheese.
  6. Pour buttermilk over flour mixture and mix until just combined, making sure to not overwork the dough. Knead the dough several times. It will be very sticky.
  7. Turn out dough onto a lightly floured work surface and pat into a circle. The dough should be about an inch thick.
  8. Use a round biscuit cutter to cut out biscuits, making sure to press straight down without twisting. Twisting will produce a lopsided biscuit.
  9. Place biscuits on cookie sheet and bake for 12 – 15 minutes.
  10. Enjoy!

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