All Recipes

Cheddar and Jalapeño Biscuits

Cheddar and Jalapeño Biscuits
  • Meal

    Breakfast and Brunch

  • Cusine

    Mexican and Tex Mex


1 1/3 cups all-purpose flour

1/4 cup polenta or fine milled corn meal

3 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

Pinch cayenne pepper

6 ounces

2 tablespoons diced fresh jalapeños

3/4 cup + 2 tablespoons heavy cream , plus extra for brushing


Preheat oven to 425 degrees F (220 degrees C). Whisk dry ingredients, add cheese and jalapeños: In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños. Add the cream: Make a well in the center of the flour mixture. Pour the cream into the center of the well and your (clean) hands to gently bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy. Knead the dough, just enough: Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to just come together. (Over-kneading will result in firmer, denser biscuits.) Cut out biscuit shapes: Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up. Brush with cream, sprinkle with cheese: Place on a silicone-lined or parchment lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese. Bake: Bake at 425 degrees F (220 degrees C) for 11-12 minutes or until golden and the cheese is nicely melted.