Description
These biscuits are flaky, buttery, crispy on the edges and packed with so much flavor, the nuttiness from the sharp yellow cheddar cheese and heat from jalapenos makes these the biscuits I’ve ever had! These biscuits are egg less, and can be made dairy free/vegan but sub the heavy whipping cream, butter. I used silk dairy free heavy whipping cream and these biscuits came out great! You can switch up the jalapenos for serranos for extra heat and switch up the cheddar cheese for white cheddar cheese or even pepper jack or habanero cheese.
Ingredients
Scale
- 1 cup all purpose flour
- ½ cup heavy whipping cream
- ⅓ cup yellow cheddar cheese grated
- ⅓ cup parm cheese grated
- ¼ cup cold butter grated thru cheese grater
- 2 jalapenos finely minced
- ½ tbsp baking powder
- ¼ tsp salt
- ¼ tsp pepper
Instructions
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Preheat the oven to 400°F degrees and line baking sheet with parchment paper. In a bowl whisk all the dry ingredients including salt and pepper together and add the grated butter. Mix with your hands until the mixture looks like coarse crumbs.
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Add both the cheese’s and jalapenos to the mix. Make a well in the center of the bowl and add the heavy whipping cream. Incorporate everything together but DON’T overwork the dough.
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On a lightly floured surface, press the dough into a round circle 6-8 inches. Cut with a biscuit cutter (cookie cutter or glass. Place on prepared baking sheets, add slices of jalapenos if you like and bake for 10-15 minutes or until golden. Enjoy!
Notes
- I bake my biscuits on parchment paper but if you don’t have that on hand, lightly grease your baking sheet works fine.
- Store in air tight container and these goodies will last up to 5 days.
- If butter is not cold enough to grate, pop in the freezer for 10 mins.
- Replace heavy whipping cream with reg heavy cream.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast, brunch
- Cuisine: American
Keywords: biscuits, cheddar biscuits, easy biscuits