Snappy Jalapeno-Cheese Biscuits

by Tammy Taylor

For years I suffered through trying to find a good recipe for biscuits.  No matter what recipe I used, my biscuits always turned out dry and almost flavorless.  No.   Matter.   What.  Then I had a eureka moment one morning while cooking breakfast for my handsome RancherMan and added a couple of ingredients I’d never thought about – unflavored yogurt and bacon grease.  With nervous anticipation I watched RancherMan take that first bite and he really seemed to enjoy it.  So I went in for a taste myself.  YEA!  I’d finally found my go-to recipe for biscuits.  But that doesn’t mean there’s not room to improve on the recipe…

Jalapeno-Cheese Biscuits. My recipe makes soft, moist and lightly spicy biscuits - just the way we like it! #TaylorMadeHomestead

The day before Father’s Day I asked my Love what his heart desired for a Father’s Day breakfast in bed.  Usually he opts for fried eggs, bacon & homemade biscuits and country gravy.  But a local fast-food place has begun advertising a breakfast sandwich made with jalapeno cheese biscuits and RancherMan replied that he wanted a breakfast sandwich like the one advertised.  HEY, I’ve got a great biscuit recipe now so how hard could it be to add a little cheesy heat to those bad boys?

I made up the biscuit dough the night before since it’s much easier to roll out and cut the dough when it’s cold from the fridge.  But when mixing in my ingredients I added about 4 ounces of cheese and 3 large minced jalapenos from the garden. Then the next morning I baked them up in my cast-iron skillet until they were golden brown.

Jalapeno-Cheese Biscuits. My recipe makes soft, moist and lightly spicy biscuits - just the way we like it! #TaylorMadeHomestead

Personally I would have loved to have had just a little more jalapeno heat but RancherMan loved them the way they were.  I served them to him on Father’s Day morning cut in half with a sausage patty and scrambled egg – breakfast fit for a king.

Jalapeno-Cheese Biscuits. My recipe makes soft, moist and lightly spicy biscuits - just the way we like it! #TaylorMadeHomestead

He also enjoyed some of the biscuits ladled liberally with peppered country gravy, one of his favorite breakfast options.  Yep, all in all I think I gave him his heart’s desire for breakfast, and that makes me very happy.  Here’s my spicy recipe:

Print

~TMR~ Homemade Country-Style Jalapeno-Cheese Buttermilk Biscuits

Author Taylor-Made Homestead

Ingredients

  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 Tablespoons baking powder
  • 5 Tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 stick softened butter
  • 1/4 cup fat of choice (bacon grease, lard, shortening, etc.)
  • 1 cup buttermilk
  • 1/2 cup unflavored yogurt
  • 3 large jalapenos, chopped (remove ribs & seeds to reduce heat if desired)
  • 4 oz sharp cheddar cheese

Instructions

  1. Sift the dry ingredients into a large bowl and cut the softened butter and the additional fat of choice (bacon grease, lard, shortening, etc) into cubes and with your clean fingertips mash the chunks with the flour until they are only about the size of small peas.
  2. Add buttermilk, yogurt, cheese & jalapenos and mix lightly but thoroughly. The dough should be soft, but not sticky. (If the dough is too dry add a few drops of milk, if it is sticky dust with a little extra flour.) When the dough is soft but not sticky cover the dough in a mixing bowl and place in refrigerator to cool for at least 20 minutes, preferably overnight.
  3. After dough cools in the fridge preheat the oven to 450 degrees and place cast-iron skillet in oven to begin heating. Roll the biscuit dough to about 3/4″ thick on a lightly floured surface and use biscuit cutter (or drinking glass if you want larger biscuits) to cut out the dough.
  4. Bring the hot cast-iron skillet from the oven and place cut biscuits in the skillet and return the skillet to the oven, baking for about 12 minutes (depending upon how thickly you cut the biscuits.)

~TMH~

C’mon by & sit a spell!  Come hang out at our ~TMH~ Facebook Page – it’s like sitting in a front porch rocker with a glass of cold iced tea – lots of good folks sharing!  You can also follow along on Pinterest, Twitter or GooglePlus. If you’d like to receive an email each time a new blog post goes live it’s EASY to Subscribe to our blog!

 

Save

Save

Save

Spread the love
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

61 thoughts on “Snappy Jalapeno-Cheese Biscuits

  1. Jaime

    I’m a huge fan of biscuits for breakfast, of any kind. I’m drooling looking at this; the jalapenos look like they make an excellent addition to an already-great breakfast!

    Reply
  2. elaine

    These look amazing!! Right up my alley!! and as a breakfast sandwich…YUM!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again this week!! Pinned!

    Reply
  3. Beth

    These sound delicious – we all love jalapeños, including our toddler! Thanks for sharing on Simply Natural Saturdays.

    Reply
    1. Taylor-Made Homestead Post author

      Jalapenos are certainly a staple at the Taylor Household as well, Beth! ~TMH~

      Reply
  4. Bonnie V

    Sounds like a yummy way for me to ensure I get a batch of biscuits to myself (I’m the only one in the house who likes spicy food). 😉 Thanks for sharing on the Homestead Blog Hop

    Reply
    1. Taylor-Made Homestead Post author

      I’m not quite so lucky Bonnie, RancherMan & I both love our food spicy! ~TMH~

      Reply
  5. Edye

    What a yummy take on biscuits! Thanks for sharing =) Blessings, Edye | http://gracefulcoffee.wordpress.com

    Reply
  6. Elaine

    These are amazing!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you tomorrow!! Pinned!

    Reply
  7. Pingback: Treasure Box Tuesday 78 - Memories By The Mile

  8. Joy @ Yesterfood

    These are wonderful! I am featuring them tonight at Treasure Box Tuesday- thank you for linking up with us! 🙂

    Reply
  9. Joann Woolley

    I just know my husband would love these – it also looks like a good thing to bring to a potluck!

    Reply
    1. Taylor-Made Ranch Post author

      Bringing them to a potluck is a great idea Joann! I’m always wondering what would be a good item to bring. duh! ~TMR~

      Reply
  10. Jay @ Jay Tried and True

    My daughter will eat jalapeno ANYTHING. I am saving this, she is going to be all over it!

    Reply
    1. Taylor-Made Ranch Post author

      I’m much like your daughter, Jay – I eat jalapenos on almost ANYTHING! She’ll love these biscuits. ~TMR~

      Reply
  11. Amanda @ The Kolb Corner

    I’ve never been great at making biscuits either. I’ll have to give these a try! Thanks for sharing at the Merry Monday Link Party!!

    Reply
  12. Angi @ SchneiderPeeps

    These biscuits looks great! Thanks for sharing at Simple Lives Thursday; hope to see you again this week.

    Reply
  13. Pingback: Making a Home - Homemaking Linky - Linda's Lunacy

  14. Kaz @ Melting Moments

    I think biscuits have a different meaning here. Are they like a bread roll? They look tasty 🙂

    Reply
    1. Taylor-Made Ranch Post author

      LOL – you’re right. Here in the US biscuits are a small roll-sized bread usually made without yeast so they’re a little heavier than a yeast roll. Biscuits are often served with breakfast. ~TMR~

      Reply
  15. Courtney at A Life From Scratch

    Yum! Biscuits might have to make an appearance on the menu this weekend 🙂 I found you through the Wake Up Wednesday link party. Glad I did! If you get a chance, I’d love it if you stopped by my blog sometime 🙂

    Reply
  16. Michelle @TheGraciousWife.com

    These look delicious! Thanks for sharing! Pinning to try later! -Michelle @TheGraciousWife.com

    Reply
    1. Taylor-Made Ranch Post author

      Thanks Noreen. After many failed attempts I’m happy to say I’ve finally found a recipe that we both love. ~TMR~

      Reply
  17. Pingback: Front Porch Friday Blog Hop

  18. Pingback: Front Porch Friday #18 - PreparednessMama

  19. Stephanie

    My husband would love this! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  20. Kara @ Home With Purpose

    These sounds absolutely delicious! We love biscuits around here, and I’m always looking for a recipe to alternate with my sourdough biscuits. Thanks for sharing at Simple Lives Thursday! 🙂

    Reply
  21. Mary@Back to the Basics!

    YUM!!! I love jalapeno cheese biscuits! Thank you for sharing your recipe at Tuesdays with a Twist. YOU have been featured today at Back to the Basics! Looking forward to seeing what you share this week.

    Reply
  22. Pingback: Simple Life Sunday #25 Featuring Ginger Ale Recipe and Snappy Jalapeno-Cheesy Biscuits - Trayer Wilderness

  23. Erlene

    Yum! You can never have too many biscuit recipes at our house. I’d probably have to cut back quite a bit on the jalapenos for the kids though. Thanks for sharing your recipe on Merry Monday.

    Reply
    1. Taylor-Made Ranch Post author

      I agree Erlene, maybe a little more cheese & a little less jalapeno for the kids’ sake, but OH these biscuits are good! ~TMR~

      Reply
  24. Lori Hart

    Those biscuits look awesome. I put jalapeno in a lot of my recipes. Love the spiciness. I found your recipe over at the You’re Gonna Love It Tuesday. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1mF7z6K. Have a wonderful day!!

    Reply
    1. Taylor-Made Ranch Post author

      I know my gravy tips aren’t very helpful without being able to include measurements (sorry!) but at least it gives the idea… ~TMR~

      Reply
  25. CassieOz

    That looks wonderful. Now here in Oz, the of your ‘country gravy’ or a milk gravy is an exotic and foreign concept. I’d love it if you could give me your recipe or a link to a good one. I always have bacon grease and lard in the house (from the home processed pigs) and am fine at making ‘biscuits’ but I’d love to be able to make the real Southern thing. My sister now lives in Mississippi permanently and I’d love to surprise her when she comes to visit.

    Reply
    1. Taylor-Made Ranch Post author

      Country gravy is a favorite of RancherMan’s and I make it for him often with breakfast. My mother’s recipe is the best, but there’s not much calculated measure involved (sorry!) Basically you take the scrapings and grease from whatever meat you’ve just cooked (or use saved grease from previous meals, maybe about 2 T) and stir in enough flour to make a paste (about same measure as your grease). Cook the grease/flour mixture until slightly browned and then add a little milk (about a cup) and stir while heating, the gravy will thicken as it cooks. If it gets too thick add a little more milk until you get the consistency you like. Then just add salt and LOTS of pepper to taste. It’s an easy process but it’s all dependent upon how much grease you start with as to the measurements of the other ingredients. ~TMR~

      Reply
  26. CTY

    I know what is for dinner tonight! From the photo it looks like this recipe makes about 12 biscuits–is that right? I think I’ll mix the biscuits now so they can sit in the refrigerator a bit.

    Reply
    1. Taylor-Made Ranch Post author

      It depends on how thick you cut them. In this case I rolled them a little thinner than I usually do and still had about 6 biscuits worth of dough, so I cut them out & put them on a separate cookie sheet to bake at the same time as these. Let me know how y’all like them! ~TMR~

      Reply
  27. ColleenB.

    Your ‘Kings’ breakfast sandwich looks wonderful. I’d say your biscuit cutter has been around a few years. (looks about like mine.) I have all the biscuit and cookie cutters that my mother had so they are great treasures for me. Me; I would have to leave out the jalapenos cause hubby is the more mild kind of guy. Ok, did you use a canning ring/flat to cook your scrabbled egg in?

    Reply
    1. Taylor-Made Ranch Post author

      I love that biscuit cutter. It’s a little on the small side in my opinion but I bought it years ago at an antique store. I used the biscuit cutter to cut the sausage as well as the scrambled egg so everything would fit perfectly on his biscuit. The odd-shaped sausage scrap was then chopped fine & mixed into his country gravy. He loved it! ~TMR~

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Please enter the Biggest Number