Jalapeño Cheddar Drop Biscuits

September 21, 2020
3 Ratings
Photo by Chef Kenny Gilbert
  • Prep time 15 minutes
  • Cook time 14 minutes
  • Makes 12
Author Notes

This recipe is by Chef Kenny Gilbert.Food52

What You'll Need
Watch This Recipe
Jalapeño Cheddar Drop Biscuits
  • 4 cups (500 grams) all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup margarine, butter, or lard
  • 1 cup grated sharp cheddar
  • 1 jalapeño (minced in a small food processor)
  • 1 1/2 cups buttermilk
  1. Heat the oven to 425°F.
  2. Combine the flour, sugar, salt, pepper, baking powder, and baking soda in a large bowl.
  3. Cut in the fat until it’s mostly the size of small peas.
  4. Add the cheddar and jalapeño and mix well.
  5. Add the buttermilk.
  6. Scoop about 2 ounces of dough at a time on a sheet pan, spacing the biscuits at least 2 inches apart (no more than 12 to a pan).
  7. Bake for 8 minutes, then rotate the pans and bake for 6 minutes more, until the biscuits are just golden brown.

See what other Food52ers are saying.

  • Patricia Fu
    Patricia Fu
  • Susie Tse
    Susie Tse
  • Bk1010
  • gandalf

6 Reviews

Bk1010 September 27, 2020
Amazing! They came out perfect!..
Bk1010 September 27, 2020
Amazing! They came out perfect!
gandalf September 22, 2020
A question about these was posted on the community hotline, and I could use an answer to it as well: the cook appears to have an 8 oz. block of cheddar that he grates into the flour mixture, whereas the recipe calls for 4 oz. of grated cheddar.

Can anyone help me out with this apparent discrepancy? Thanks in advance.
Patricia F. September 24, 2020
To be honest, I used what I had left of cheese which was more than 1 cup which the recipe calls for. I don’t think it’ll break the recipe If you use more or less cheese :)
Susie T. September 26, 2020
I just made these and added an extra half cup of cheese and they came out delicious! I did have trouble getting the dough to come together so I added a little extra buttermilk at the end and they still came out great. This will be new go-to recipe for buttermilk biscuits.
Patricia F. September 22, 2020
These are so good! After watching the video on IG, I made it within hours just because I had to make dinner. I’ve frozen them individually over night and now packed them into small bags for biscuits on demand. Baked a few and they are divine! Have to admit I didn’t have any jalapeño on hand so I threw in chili flakes instead and that hint of heat is so good! Thank you