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+ servings
Cheddar-Jalapeño Cream Biscuits
Prep Time
10 mins
Cook Time
15 mins
 

These fluffy, wonderfully tender cheddar-jalapeño cream biscuits have just 4 ingredients and are a cinch to make. Recipe adapted from J. Kenji López-Alt.

Recipe Type: Breakfast, Brunch
Keyword: Cheddar-Jalapeño Cream Biscuits
Makes: 12 (2-inch) biscuits
Author: Elizabeth Stark, adapted from J. Kenji López-Alt
Ingredients
  • 1 3/4 cup plus 2 tablespoons self-rising flour (285 g), or make your own self-rising flour – see note*
  • 1/4 teaspoon ground cayenne pepper, or more to taste
  • 1 3/4 cups grated cheddar (about 6 ounces/170 grams), divided
  • 2 tablespoons minced fresh jalapeño
  • Scant 1 cup cold heavy cream
Instructions
  1. Preheat oven to 425 degrees F. Move rack to the center of the oven. Line a large baking sheet with parchment.

  2. Measure the flour and cayenne into a large bowl. Fold in 1 1/2 cups cheddar and the jalapeño. Pour in 3/4 cup of the cream and fold into the flour mixture. Add additional cream in small drizzles, just until dough holds together.

  3. Turn out onto a lightly floured surface and gather into a rough disc. Roll into a 6 x 8-inch rectangle, using a pastry scraper to square the edges and corners. Fold dough into thirds (like a sheet of paper for an envelope), and then gently roll into a 6 x 8-inch rectangle again. Fold into thirds once more, then roll again into a 6 x 8-inch rectangle. Square up the edges, then use a sharp knife to slice into 12 (2-inch) square biscuits in a 3 x 4 pattern.

  4. Set biscuits 2-inches apart on the baking sheet. Brush with leftover cream and sprinkle with remaining 1/4 cup cheese.

  5. Bake 12 - 15 minutes, or until the biscuit edges are a deep golden hue. Cool 20 minutes, then serve. Biscuits are best up to a few hours after they’re made. If making well ahead, warm them in a 200 degree oven for a few minutes before serving.
Recipe Notes

Note: To make your own self-rising flour, sift 2 cups all-purpose flour, and add 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. Measure as needed.