Jalapeño Cheddar Biscuits
Say hello to the best jalapeño cheddar biscuits recipe you’ll ever make. Buttery soft, flaky layers with just the right amount of cheddar cheese and a kick of jalapeño heat. These homemade biscuits with jalapeños and cheddar are everything you didn’t know you needed in a side dish—or a snack.
Servings: 9 Biscuits
Calories: 145.9kcal
Ingredients
Dry:
- 165 g All Purpose Flour (King Arthur)
- 58 g Unflavored Whey Casein Protein Powder (or equal parts AP Flour) (Naked Nutrition)
- ½ tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Wet:
- 42 g Unsalted Butter, cold & cubed (Vital Farms)
- 56 g Nonfat Greek Yogurt (Siggi’s)
- 120 ml Unsweetened Plain Protein Plant Milk (or equal parts Buttermilk) (Good Karma)
- ½ tbsp White Wine Vinegar (omit if using Buttermilk)
Mix-Ins:
- 15 g All Purpose Flour, for kneading
- 28 g Fat Free Shredded Cheddar Cheese (H-E-B)
- 1 Jalapeño, deseeded & chopped
Instructions
Dry:
- Preheat the oven to 400°.
- In a larger bowl, add in your dry ingredients and give a good mix.165 g (0.75 cups) All Purpose Flour, 1/2 tbsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt, 58 g (0.25 cups) Unflavored Whey Casein Protein Powder (or equal parts AP Flour)
Wet:
- Add in your cold cubed butter and press into the flour with your hands.42 g (3 tbsp) Unsalted Butter, cold & cubed
- Then add in the yogurt and gently mix in with a spoon.56 g (0.25 cups) Nonfat Greek Yogurt
- Finally, add in the milk and vinegar to the center and mix a few times with your spoon until a shaggy dough forms. It will be crumbly but don’t over mix it.120 ml (0.5 cups) Unsweetened Plain Protein Plant Milk (or equal parts Buttermilk), 1/2 tbsp White Wine Vinegar (omit if using Buttermilk)
Mix-Ins:
- Use your extra flour to flour your surface and pour out the dough.15 g (0.25 cups) All Purpose Flour, for kneading
- Knead a few times until a solid dough forms. Use the extra flour to continuously flour the surface and your hands so it’s not sticky.
- Press it down flat and add in the cheese and jalapeños to the center. Continue kneading and using extra flour as you mix it all into the dough.28 g Fat Free Shredded Cheddar Cheese, 1 Jalapeño, deseeded & chopped
- Flour a rolling pin and roll the dough out into a rectangle. Fold one side to the center and then the other on top. Rotate the dough and roll out into a rectangle again.
- Repeat and fold in the edges. Repeat 1-2 more times. This will create more of those flaky layers. Once a ~3/4” thick shape, use a glass to cut out 9 circles. You may have to re-roll out the dough so there are no scraps left behind.
- Add to a parchment lined baking sheet. Brush the tops with milk.
- Bake for 15-18 minutes until golden brown on top.
- Let them cool for at least 10 minutes before slicing in half.
Video Tutorial
Nutrition Information
Jalapeño Cheddar Biscuits
Serving Size
1 Biscuit
Amount per Serving
Calories
145.9
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
2.7
g
17
%
Cholesterol
17.3
mg
6
%
Sodium
48
mg
2
%
Potassium
39.6
mg
1
%
Carbohydrates
16.2
g
5
%
Fiber
0.3
g
1
%
Sugar
0.2
g
0
%
Protein
10.2
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.