30-Minute Jalapeño Cheddar Drop Biscuits
These 30-Minute Jalapeño Cheddar Drop Biscuits are a little bit spicy, cheesy and so satisfying. Perfect for meal prepped breakfasts, brunch, lunch or Sunday dinner!
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons cold butter shredded on a box grater
- 1 cup shredded sharp cheddar cheese
- ½ cup sliced pickled jalapeños drained and patted dry with a paper towel to remove excess moisture
- 1 cup buttermilk see note below to make your own
Instructions
- Preheat oven to 425ºF (220ºC) and prepare parchment-lined baking sheet.
- In a large mixing bowl whisk together flour, baking powder, salt, pepper and chopped jalapeños until well-coated. Grate butter directly into the dry ingredients, add grated cheddar and toss with your hands until evenly distributed.
- Pour in buttermilk and continue to stir until the buttermilk has been absorbed and you can’t see any more flour bits. The dough will seem dry, and that’s okay!
- Drop by ¼ cupful’s onto prepared baking sheet, spacing them apart so you get 4 rows of 3 biscuits each. If the dough sticks in the measuring cup, use a butter knife to work around the edges and pull the dough out onto the baking sheet.
- Bake until the tops are golden, about 15 minutes. Transfer to a wire cooling rack and let cool for 5 minutes. Serve warm.
Notes
Make your own buttermilk: Stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients.
Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Reheat: To reheat from the refrigerator, warm in a 350ºF (175ºC) oven for 5 minutes. To reheat from the freezer, either thaw overnight in the fridge then warm in a 350º (175ºC) oven for 5 minutes, or if reheating from frozen, warm in a 350ºF (175ºC) oven for 10-12 minutes.