by Texas Homesteader ~
My Jalapeno-Cheese Biscuit recipe makes soft, moist and lightly spicy biscuits – just the way we like it!
Finding The Perfect Homemade Biscuit Recipe
For years I suffered through trying to find a good recipe for biscuits. No matter what recipe I used, my biscuits always turned out dry and almost flavorless.
No. Matter. What.
Then I had a eureka moment one morning while cooking breakfast for my handsome RancherMan. I added a couple of ingredients I’d never thought about – unflavored yogurt and bacon grease.
With nervous anticipation I watched RancherMan take that first bite and he really seemed to enjoy it. So I went in for a taste myself. YEA! I’d finally found my go-to recipe for homemade Country Style Buttermilk Biscuits.
But that doesn’t mean there’s not room to improve on the recipe…
HEY, I’ve got a great biscuit recipe now so how hard could it be to add a little cheesy heat to those bad boys?
How To Prepare Homemade Biscuit Dough
My biscuit ingredients arejust basic kitchen staples. First I gather my dry ingredients:
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- 4 cups of all-purpose flour
- 1/2 teaspoon baking soda
- 2 Tablespoons baking powder
- 5 Tablespoons sugar
- 2 teaspoons salt
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I mix those dry ingredients in a large bowl.
Baker’s Note: The first secret of moist biscuits is to include enough fat. No, biscuits are not a health food that’s true. But in moderation they’re a delicious addition to breakfast
Without enough fat your biscuits are probably destined to be dry & crumbly. Same as the biscuits of my younger early-cook years. Not this time!
So into my dry ingredients I added:
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- 1 stick of butter, softened & cut into cubes,
- 4 Tablespoons of cooled bacon grease.
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I mixed it all with my clean hands since I like to get the butter into small pea-sized chunks without making them too small.
Baker’s Tip: The second secret to moist biscuits is to leave small pea-sized orbs of butter in the batter. That helps keep those biscuits moist as they’re baking.
Finally I combined the wet ingredients to my biscuit butter:
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- 1 cup buttermilk
- 1/2 cup unflavored yogurt
- 4 ounces of sharp cheddar cheese
- 3 large minced jalapenos
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After mixing everything I kneaded the dough for about a minute. Then I rolled out the dough, cut out the biscuits and baked them up in my cast-iron skillet until they were golden brown.
Personally I would have loved to have had just a little more jalapeno heat but RancherMan loved them the way they were.
Serving Suggestion For Jalapeno/Cheese Biscuits
I served these biscuits to RancherMan as Father’s Day Breakfast stuffed with a sausage patty and scrambled egg.
He also enjoyed some of the biscuits ladled liberally with peppered country gravy, another of his favorite breakfast options.
What To Serve With Jalapeno Cheese Biscuits?
Here are a few suggestions of things to serve with jalapeno cheese biscuits:
Farmer’s Breakfast Bake Casserole
Or any breakfast really. You can see all our favorite breakfast ideas by clicking the button below:
But here’s my spicy jalapeno-cheese biscuit recipe:
Did you make these Jalapeno-Cheese Biscuits? Please rate the recipe in your comment below.
Homemade Country-Style Jalapeno-Cheese Buttermilk Biscuits
I take my favorite buttermilk biscuit recipe and add shredded cheese and chopped jalapenos for a spicy kick. #TexasHomesteader
Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 Tablespoons baking powder
- 5 Tablespoons granulated sugar
- 2 teaspoons salt
- 1 stick softened butter
- 1/4 cup fat of choice (bacon grease, lard, shortening, etc.)
- 1 cup buttermilk
- 1/2 cup unflavored yogurt
- 3 large jalapenos, chopped (remove ribs & seeds to reduce heat if desired)
- 4 oz bag sharp cheddar cheese
Instructions
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Sift the dry ingredients into a large bowl and cut the softened butter and the additional fat of choice (bacon grease, lard, shortening, etc) into cubes and with your clean fingertips mash the chunks with the flour until they are only about the size of small peas.
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Add buttermilk, yogurt, cheese & jalapenos and mix lightly but thoroughly. The dough should be soft, but not sticky. (If the dough is too dry add a few drops of milk, if it is sticky dust with a little extra flour.) When the dough is soft but not sticky cover the dough in a mixing bowl and place in refrigerator to cool for at least 20 minutes, preferably overnight.
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After dough cools in the fridge preheat the oven to 450 degrees and place cast-iron skillet in oven to begin heating. Roll the biscuit dough to about 3/4″ thick on a lightly floured surface and use biscuit cutter (or drinking glass if you want larger biscuits) to cut out the dough.
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Bring the hot cast-iron skillet from the oven and place cut biscuits in the skillet and return the skillet to the oven, baking for about 12 minutes (depending upon how thickly you cut the biscuits.)
~TxH~
This post categorized in 
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Other Favorite Breads
Sandwich Bread Recipes
No-Knead Bread Recipes
Flavored Bread Recipes
Recipes For Buns
Biscuit Recipes
- Homemade Country-Style Buttermilk Biscuits
- Mix-n-Bake Cheddar Biscuits
- Snappy Jalapeno-Cheese Biscuits
Cornbread Recipes
Tortilla Recipes
Sweet Breads / Desserts
- Leftover Biscuit Dough Cinnamon Rolls!
- Cantaloupe Bread w/Pecan Praline Glaze
- Chunky Apple Bread With Honey Glaze
- Sweet Pumpkin Bread
Bread Tips
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- Our Favorite Bread Recipes, All In One Post
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I’m a huge fan of biscuits for breakfast, of any kind. I’m drooling looking at this; the jalapenos look like they make an excellent addition to an already-great breakfast!
These look amazing!! Right up my alley!! and as a breakfast sandwich…YUM!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again this week!! Pinned!
These sound delicious – we all love jalapeños, including our toddler! Thanks for sharing on Simply Natural Saturdays.
Sounds like a yummy way for me to ensure I get a batch of biscuits to myself (I’m the only one in the house who likes spicy food). 😉
Thanks for sharing on the Homestead Blog Hop
These sound to die for!!! Pinned! 🙂
I just know my husband would love these – it also looks like a good thing to bring to a potluck!
My daughter will eat jalapeno ANYTHING. I am saving this, she is going to be all over it!
YUM! I need to make these for my hubby. He loves jalapeno everything!
Thanks for linking up at Merry Mondays!
I’ve never been great at making biscuits either. I’ll have to give these a try! Thanks for sharing at the Merry Monday Link Party!!
They look so good! Delish. Pinned. Hugs! Lou Lou Girls
yes, just pinned I love all these flavors, anything with bacon fat gotta be good.
Yum! Those biscuits look absolutely delish!
These look delicious! Thanks for sharing! Pinning to try later!
-Michelle @TheGraciousWife.com
Your biscuits look soo tasty!
Keep the seeds in is my vote. I like mine spicy! Thanks for this delicious recipe at What’d You Do This Weekend.
Linda
These sounds absolutely delicious! We love biscuits around here, and I’m always looking for a recipe to alternate with my sourdough biscuits. Thanks for sharing at Simple Lives Thursday! 🙂
Yum! You can never have too many biscuit recipes at our house. I’d probably have to cut back quite a bit on the jalapenos for the kids though. Thanks for sharing your recipe on Merry Monday.
Whoa, now! Those biscuits sound–look, GOOD! Thanks for sharing your recipe.
Thanks for the recipe and also your tips for making gravy with milk. That sounds like a fun recipe.
That looks wonderful. Now here in Oz, the of your ‘country gravy’ or a milk gravy is an exotic and foreign concept. I’d love it if you could give me your recipe or a link to a good one. I always have bacon grease and lard in the house (from the home processed pigs) and am fine at making ‘biscuits’ but I’d love to be able to make the real Southern thing. My sister now lives in Mississippi permanently and I’d love to surprise her when she comes to visit.
Country gravy is a favorite of RancherMan’s and I make it for him often with breakfast. My mother’s recipe is the best, but there’s not much calculated measure involved (sorry!) Basically you take the scrapings and grease from whatever meat you’ve just cooked (or use saved grease from previous meals, maybe about 2 T) and stir in enough flour to make a paste (about same measure as your grease). Cook the grease/flour mixture until slightly browned and then add a little milk (about a cup) and stir while heating, the gravy will thicken as it cooks. If it gets too thick add a little more milk until you get the consistency you like. Then just add salt and LOTS of pepper to taste. It’s an easy process but it’s all dependent upon how much grease you start with as to the measurements of the other ingredients.
I know what is for dinner tonight! From the photo it looks like this recipe makes about 12 biscuits–is that right? I think I’ll mix the biscuits now so they can sit in the refrigerator a bit.
It depends on how thick you cut them. In this case I rolled them a little thinner than I usually do and still had about 6 biscuits worth of dough, so I cut them out & put them on a separate cookie sheet to bake at the same time as these. Let me know how y’all like them! ~TxH~
These look amazing!
Your ‘Kings’ breakfast sandwich looks wonderful. I’d say your biscuit cutter has been around a few years. (looks about like mine.) I have all the biscuit and cookie cutters that my mother had so they are great treasures for me.
Me; I would have to leave out the jalapenos cause hubby is the more mild kind of guy.
Ok, did you use a canning ring/flat to cook your scrabbled egg in?
I love that biscuit cutter. It’s a little on the small side in my opinion but I bought it years ago at an antique store. I used the biscuit cutter to cut the sausage as well as the scrambled egg so everything would fit perfectly on his biscuit. The odd-shaped sausage scrap was then chopped fine & mixed into his country gravy. He loved it! ~TxH~