Jalapeno/Cheddar Buttermilk Biscuits for National Buttermilk Biscuit Day

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Jalapeno/Cheddar Buttermilk Biscuits


2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 scant teaspoon fine grain sea salt

¾ cup COLD unsalted butter

½ cup COLD sharp cheddar cheese

3 medium fresh jalapenos, diced

½ cup COLD buttermilk

1 large COLD egg


For the Egg Wash

1 large egg

1 tablespoon milk



  1. Pre-heat the oven to 400. Line a baking sheet with parchment paper.
  2. In a large bowl whisk together the flour, baking powder, baking soda, and sea salt. Use a box grater to grate the butter and cheese into the bowl. Toss in the 2 diced jalapenos and put the bowl in the freezer.
  3. Pour the buttermilk into a liquid measuring cup. Beat in the egg. Go ahead and mix up your egg and milk for the egg wash. Put both egg mixtures in the fridge.
  4. Take the bowl out of the freezer and work the butter and cheese into the flour until small crumbles form. I just use my hands. Pour in the buttermilk and egg and work the dough until it just comes together.
  5. Lightly flour the counter, turn the dough out, and pat it out about ¾ inch thick. Cut the dough using a biscuit cutter or a cookie cutter or even a floured juice glass. You'll have 8-10 biscuits.
  6. Place them on the prepared baking sheet, lay a slice of jalapeno on each, and brush with the egg wash.
  7. Bake for 10-15 minutes. Serve warm.

Photo credit Chef Rob

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.