Bacon and Jalapeno Cheese Biscuits
Bacon and Jalapeno Cheese Biscuits are biscuits that are full of bacon, jalapenos, and Monterey Pepper Jack cheese. Not only are these biscuits delicious, but they’re also super quick to make. In just about thirty minutes, from start to finish, you can make these super flavorful biscuits.
The Equipment You’ll Need
- A Food Scale- In my opinion, it is essential to weigh your flour for this recipe. Adding too much flour will make your biscuits to dry and heavy.
- A Sifter- I use a sieve to sift together my dry ingredients.
- A Biscuit Cutter- Some people use a food processor to mix their biscuit dough, but I find I overmix my dough in that way.
- A Baking Sheet- You should use a heavy baking sheet for baking biscuits.
The Ingredients You’ll Need for Bacon and Jalapeno Cheese Biscuits
- Bacon- My favorite bacon is Niman Ranch bacon.
- Cheese- I used Monterey Pepper Jack cheese, but cheddar would be good, too.
- Jalapeno- If these are too spicy for you, just leave it out.
- Flour- I know soft, lower protein flour is better for biscuits. But, I only had King Arthur flour, which is fairly high in protein. My biscuits still came out great.
- Buttermilk- Be sure to use a full fat, high quality buttermilk.
How I Made my Biscuits
- First, I cooked up the bacon and jalapeno. I didn’t want my bacon to be too crispy, for fear that it would be too hard in the biscuits.
- Next, I made the biscuit dough. It is essential to not overwork your biscuit dough.
- Then, I patted the dough into a long oval, and cut out the biscuits.
- Finally, I baked the biscuits, until they were barely golden.
I served these biscuits for breakfast, with eggs and bacons. But, these Bacon and Jalapeno Cheese Biscuits would also be fantastic served at dinner. If you love bacon and cheese, I hope you’ll try these fantastic and flavorful biscuits!
Bacon and Jalapeno Cheese Biscuits
Biscuits with jalapeno, bacon, and Monterey Pepper Jack cheese baked right into them.
Ingredients
- 3 cups all purpose flour (360g)
- 1 tsp. salt
- 1 tbsp. baking powder
- 10 tbsp. cold unsalted butter, cut in half inch pieces
- 2 ounces Monterey Pepper Jack cheese, finely grated
- 1 minced jalapeno
- 2 slices bacon
- 1 cup full fat buttermilk, plus two tablespoons
Instructions
- Preheat the oven to 425 degrees. In a small skillet cook the bacon and jalapeno until the bacon is cooked, but still tender. Drain the fat off the bacon and jalapeno and cut the bacon in quarter inch pieces.
- In a large bowl sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Using a fork, gradually stir in the buttermilk. Then add the bacon, cheese, and jalapeno. Try and stir as little as possible.
- On a floured board, pat the dough into a one inch thick rectangle. Using a three inch biscuit cutter, cut out 8 biscuits. It's ok to reroll the dough, but try to handle the dough as little as possible.
- Place the biscuits on a heavy, parchment lined baking sheet, and brush the tops of each biscuit with buttermilk. Bake them about 18 minutes or until they're light brown.
Tried this recipe?Let us know how it was!
