Get ready to spice up your biscuit game with these irresistible Jalapeño Popper Mini Biscuits that will make your taste buds dance and your guests beg for the recipe! Imagine the perfect combination of flaky, buttery biscuits packed with sharp cheddar cheese and a kick of jalapeño heat - these little bites are about to become your new favorite appetizer or side dish. Whether you're hosting a game day party, looking for a crowd-pleasing brunch addition, or simply craving something deliciously different, these mini biscuits are guaranteed to be a show-stopper that'll have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined and no lumps remain.
- Using a pastry cutter or two forks, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces. This ensures a flaky texture in the biscuits.
- Fold in the shredded cheddar cheese and diced jalapeños, distributing them evenly throughout the dry ingredients. For less heat, remove the jalapeño seeds before dicing.
- Create a well in the center of the mixture and pour in the cold buttermilk. Gently mix with a fork or wooden spoon until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Turn the dough out onto a lightly floured surface and gently pat or roll it to about 3/4-inch thickness. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
- Place the cut biscuits on the prepared baking sheet, leaving about 1 inch of space between each. For extra shine, brush the tops with additional buttermilk.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are crisp. Rotate the baking sheet halfway through cooking for even browning.
- Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm for the best flavor and texture.
- Optional: Garnish with additional chopped jalapeños or serve with a side of ranch or cream cheese dip for extra flavor.
Tips
- Keep your butter and buttermilk ice-cold to ensure maximum flakiness in your biscuits.
- Don't overwork the dough - mix just until ingredients are combined to maintain a tender texture.
- For those who prefer less heat, remove the jalapeño seeds before dicing.
- Use a sharp biscuit cutter and press straight down without twisting to help the biscuits rise evenly.
- Rotate the baking sheet halfway through cooking to ensure uniform golden-brown color.
- Serve warm for the best flavor and most impressive presentation.
- For extra indulgence, brush the tops with melted butter or additional buttermilk before baking.
- These biscuits can be prepared ahead of time and frozen before baking - just add a few extra minutes to the cooking time when baking from frozen.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
