Description
Buttery, flaky Southern biscuits infused with sharp cheddar and diced jalapenos for a spicy kick that balances the richness, cut and baked on a sheet pan until golden. These pull-apart treats bring bold tavern energy with real Southern heat. Bake time is around 25 minutes after quick mixing.
Cultural Background
Southern biscuits trace their roots to English and Scottish settlers who brought scone-like quick breads to the American colonies in the 1700s, where they evolved using local soft wheat flours, buttermilk, and baking powder into the tender, layered biscuits iconic to the American South. Enslaved Black cooks played a key role in refining techniques like hand-beating dough and incorporating regional ingredients, turning biscuits into a staple of Southern tables from breakfast to supper. The addition of cheese and peppers reflects modern Southern twists on classic buttermilk biscuits, blending comfort with bold flavors in tavern-style fare.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 8
DIFFICULTY: Medium
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, frozen and grated
- 1 cup sharp cheddar cheese, shredded
- 2-3 fresh jalapenos, seeded and finely diced
- 1 cup cold buttermilk
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Add the grated frozen butter to the dry ingredients and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining for flakiness.
- Gently fold in the shredded cheddar cheese and diced jalapenos until distributed throughout the mixture without overmixing.
- Pour in the cold buttermilk and stir with a fork or spatula just until a shaggy dough forms; do not overwork to keep the biscuits tender.
- Turn the dough out onto a lightly floured surface and gently pat or roll it into a 1-inch thick rectangle. Fold the dough in thirds like a letter, then pat down again and repeat the fold once more for layers.
- Using a floured 2 1/2-inch biscuit cutter, cut straight down into rounds without twisting; gather scraps, refold once, and cut remaining biscuits to yield about 8 total.
- Place the biscuits close together on the prepared baking sheet for pull-apart edges. Brush the tops lightly with melted butter.
- Bake for 20-25 minutes until the tops are golden brown and the biscuits have risen tall; rotate the pan halfway if needed for even browning. Let cool 5 minutes before serving.
Tips
- Keep all ingredients as cold as possible, including freezing the butter and chilling the buttermilk, to create steam pockets for maximum flakiness.
- Avoid overmixing or twisting the cutter, which can compress the dough and result in dense biscuits instead of light, layered ones.
- For less heat, use milder peppers or remove all seeds and membranes; substitute pepper jack cheese for extra spice or Monterey Jack for milder flavor.
Nutrition
Calories: 320
Protein: 9g
Carbs: 32g
Fat: 18g
Tags
Baking/Bread, American Southern, Create a dish that would be served in a