Snappy Jalapeno-Cheese Biscuits

by Texas Homesteader

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 and 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 biscuits.  But that doesn’t mean there’s not room to improve on the recipe…

My Jalapeno-Cheese Biscuit recipe makes soft, moist and lightly spicy biscuits - just the way we like it! #TexasHomesteader

Jump to Recipe

The day before Father’s Day I asked my Love what his heart desired for a Father’s Day breakfast in bed.  Usually he opts for fried eggs, bacon & homemade biscuits and country gravy.  But a local fast-food place has begun advertising a breakfast sandwich made with jalapeno-cheese biscuits and RancherMan replied that he wanted a breakfast sandwich like the one advertised.  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?

I made up the biscuit dough the night before since it’s much easier to roll out and cut the dough when it’s cold from the fridge.  But when mixing in my ingredients I added about 4 ounces of cheese and 3 large minced jalapenos from the garden. Then the next morning I baked them up in my cast-iron skillet until they were golden brown.

My Jalapeno-Cheese Biscuit recipe makes soft, moist and lightly spicy biscuits - just the way we like it! #TexasHomesteader

Personally I would have loved to have had just a little more jalapeno heat but RancherMan loved them the way they were.  I served them to him on Father’s Day morning cut in half with a sausage patty and scrambled egg – breakfast fit for a king.

My Jalapeno-Cheese Biscuit recipe makes soft, moist and lightly spicy biscuits - just the way we like it! #TexasHomesteader

He also enjoyed some of the biscuits ladled liberally with peppered country gravy, one of his favorite breakfast options.  Yep, all in all I think I gave him his heart’s desire for breakfast, and that makes me very happy.  Here’s my spicy recipe:

Homemade Country-Style Jalapeno-Cheese Buttermilk Biscuits

Author Texas Homesteader

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 sharp cheddar cheese

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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~

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61 thoughts on “Snappy Jalapeno-Cheese Biscuits

  1. Jaime

    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!

    Reply
  2. elaine

    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!

    Reply
  3. Bonnie V

    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

    Reply
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    1. Texas Homesteader Post author

      LOL – you’re right. Here in the US biscuits are a small roll-sized bread usually made without yeast so they’re a little heavier than a yeast roll. Biscuits are often served with breakfast. ~TMR~

      Reply
  6. Michelle @TheGraciousWife.com

    These look delicious! Thanks for sharing! Pinning to try later!
    -Michelle @TheGraciousWife.com

    Reply
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  9. Stephanie

    My husband would love this! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  10. Mary@Back to the Basics!

    YUM!!! I love jalapeno cheese biscuits! Thank you for sharing your recipe at Tuesdays with a Twist. YOU have been featured today at Back to the Basics! Looking forward to seeing what you share this week.

    Reply
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  12. Erlene

    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.

    Reply
  13. Lori Hart

    Those biscuits look awesome. I put jalapeno in a lot of my recipes. Love the spiciness. I found your recipe over at the You’re Gonna Love It Tuesday. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1mF7z6K. Have a wonderful day!!

    Reply
  14. CassieOz

    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.

    Reply
    1. Texas Homesteader Post author

      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. ~TMR~

      Reply
  15. CTY

    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.

    Reply
    1. Texas Homesteader Post author

      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! ~TMR~

      Reply
  16. ColleenB.

    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?

    Reply
    1. Texas Homesteader Post author

      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! ~TMR~

      Reply

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