There’s something about a warm kitchen on a crisp fall morning that just feels right. These oven-baked cheddar jalapeño biscuits are a nod to the hearty, comforting fare that has warmed our family tables for generations. Originating from the heart of the Midwest, this recipe combines the rich flavors of sharp cheddar with the subtle heat of jalapeños, creating a biscuit that’s perfect for any meal. Whether you’re preparing them for a family breakfast or as a side for a hearty stew, these biscuits are sure to become a beloved staple in your home.
These biscuits pair wonderfully with a bowl of steaming chili or a hearty beef stew, where the cheesy, spicy kick complements the rich flavors of the main dish. They also shine alongside a simple scrambled egg breakfast, perhaps with a dollop of butter or a smear of honey for a sweet contrast. For a light lunch, serve them with a fresh salad or a bowl of creamy tomato soup. Whatever you choose, these biscuits bring warmth and a touch of spice to any meal.
Oven Baked Cheddar Jalapeño Biscuits
Servings: 8-10 biscuits
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup unsalted butter, cold and diced
1 cup sharp cheddar cheese, shredded
2-3 jalapeños, seeded and finely chopped
3/4 cup buttermilk
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the cheddar cheese and jalapeños, making sure they are evenly distributed.
Create a well in the center of the mixture, and pour in the buttermilk. Stir until just combined, being careful not to overwork the dough.
