Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder (optional, but recommended for depth of flavor)
- ¼ cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 1–2 fresh jalapeños, finely diced (remove seeds for milder heat)
- ¾ cup whole milk or buttermilk
Optional Add-ins (choose one for added protein):
- ½ cup finely shredded cooked chicken breast
- ½ cup finely diced, cooked ground beef (drained and cooled)
Instructions
1. Preheat the oven
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Mix your dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, and optional garlic powder. Make sure everything is evenly distributed. This is your dry foundation.
3. Cut in the butter
Add the cold, cubed butter into the flour mixture. Using a pastry cutter, fork, or clean fingers, work the butter into the flour until the texture resembles coarse crumbs. The goal is to keep small bits of butter visible—these melt during baking and create flaky pockets.
4. Add cheese, jalapeños, and protein (if using)
Stir in the shredded cheese, diced jalapeños, and your chosen protein (cooked chicken or beef). Mix until everything is evenly coated with the flour mixture. This keeps your add-ins from sinking to the bottom during baking.
5. Pour in the milk
Gradually add the milk, stirring gently with a spoon or spatula. You want the dough to just come together. Don’t overmix—stop as soon as no large patches of dry flour remain. The dough should be slightly sticky but manageable.
6. Shape the biscuits
Scoop out the dough using a ¼-cup measuring cup or your hands. Form rough rounds and place them about two inches apart on your prepared baking sheet. No need for perfection—the rustic shape is part of their charm.
7. Bake
Place the tray in the preheated oven and bake for 15–20 minutes. You’re looking for a golden brown top and slightly crispy edges. Rotate the pan halfway through for even baking if your oven has hot spots.
8. Add an optional finish
For an extra touch, brush the tops of the warm biscuits with melted butter right after baking. You can also sprinkle a bit more cheese or garlic powder on top while they’re still hot.
Notes
Keep everything cold
Cold butter and cold milk are key. If your kitchen is warm, chill the bowl or even the flour beforehand.
Don’t overwork the dough
Resist the urge to knead or stir too much. Overmixing develops gluten, which leads to tough biscuits instead of tender, flaky ones.
How to check for doneness
Biscuits are done when the tops are golden and a toothpick inserted into the center comes out clean. You can also lift one slightly to check that the bottom is golden brown.
Make it your own
Once you’ve nailed the basic version, experiment. Add chopped green onions for a savory twist, or swap jalapeños for sweet red peppers if spice isn’t your thing.
If the biscuits brown too fast
Lower your oven rack slightly or loosely tent the biscuits with foil for the last few minutes of baking.
Too dry or crumbly?
Add a tablespoon of milk at a time if your dough feels too dry before baking. Humidity, flour brand, and altitude can all affect dough moisture.
Cleaning tip
Soak your mixing bowl right away after scooping the dough to avoid a sticky mess later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes