Smoked Cheddar and Jalapeno Biscuits

A cheesy spicy version of my buttermilk biscuits

Smoked Cheddar Jalapeno Biscuits

I was lucky enough to get my hands on a pound homemade smoked cheddar cheese.  I have experimented in the past with smoked flavored cheese but never, the real deal.  While a pound of smoked cheese goes a long way, I have several plans for this cheese.  The first of which is these amazing smoked cheddar jalapeno biscuits to go with my Cowboy Beans

 I made these from my base buttermilk biscuit recipe using a cast iron skillet instead of a sheet pan. I love how the biscuit bottoms get slightly crispy on the bottom, yet remain super tender and soft on the inside.


Smoked Cheddar Jalapeno Biscuits

Makes 6-10 biscuits


2 cups all purpose flour, plus extra for dusting
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 stick unsalted butter, cut into small cubes
1 tsp honey or sugar
8 oz buttermilk
½ cup grated smoked cheddar
½ cup grated sharp cheddar
1 large jalapeno pepper, grated


  1. Combined flour, baking powder, salt, baking soda, sugar (if using honey add with buttermilk) in the bowl of a food processor* with standard attachment. Pulse a few times to combine.  
  2. Add butter to flour mixture and pulse until it resembles wet sand with a few pea sized pieces of butter remaining
  3. Add the flour butter mixture of a large bowl then add cheeses, jalapeno, buttermilk and honey (if using). Add buttermilk mixture in 2 to 3 ounces until the liquid is incorporated. All the liquid maybe not be used. Depending on your flour you might need a ounce or two more.
  4. Lightly flour your work space, and drop your dough and knead just to combine, about 3 to 6 times
  5. Flour a rolling pin and roll dough into a rectangle about an inch in thickness. Fold the dough like you would a letter.  Repeat this process twice more.
  6. Cover and rest dough in refrigerator for 30 minutes.
  7. In the meanwhile preheat the oven to 425 degrees f.
  8. Uncover and roll out once again to about an inch thickness. Using a floured 2.5 inch round cutter. Re-roll and cut only once if needed.
  9. Bake on a unlined cookie sheet or 8 or 10 inch buttered cast iron skillet 7 minutes at 425, then drop heat to 375 and bake another 7 to 10 minutes.
If you make these Smoked Cheddar Jalapeno Biscuits be let me know!
  • If you do not have a food processor, use a whisk to combine ingredients first, then use a pastry blender or two forks to cut the butter into the flour.

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