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Jalapeno Cheddar Biscuits

Jalapeno cheddar biscuits may not be the prettiest biscuits you've ever seen, but they may be the tastiest. Soft and exploding with flavor.
4.89 from 9 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Tex-Mex
Servings 8 biscuits


  • 1 1/2 cup all-purpose flour
  • 1/2 cup stone-ground cornmeal
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1-2 medium jalapenos - seeded, deveined, and very finely chopped
  • 1/3 cup unsalted butter - cold, diced. Plus 2 tablespoons melted.
  • 1 cup sharp cheddar cheese - shredded
  • 3/4 cup buttermilk


  • Preheat your oven to 425 degrees. Grease a pie tin with butter or lard.
  • Thoroughly whisk the flour, cornmeal, baking powder, and salt together (it's best to whisk your dry ingredients with a wire whisk). Add the butter, jalapenos, and cheese and cut in with a pastry cutter until it has a pebbly texture. Do not overwork it.
  • Add the buttermilk, stirring with a spoon until everything is moistened, but not overworked.
  • Turn the dough out onto a lightly floured surface. Press into a ball, then roll out to about 3/4-inch think with your rolling pin. Use a 2 1/2-inch biscuit cutter to cut out your biscuits. Place in the pie tin where they are barely touching, or there is a little space in-between, but not smashed together.
  • Bake on the center rack for 12-14 minutes, until golden brown on top. If you want the tops lightly browned, turn your broiler on high for the last 3-4 minutes. When done, remove from the oven and brush immediately with melted butter. Let rest for 10 minutes before enjoying.
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