Cheddar Jalapeño Scallion Biscuits
These cheddar-jalapeño-scallion biscuits bake up flaky and tender with sharp cheddar, fresh chiles, and savory scallions folded throughout. A cold-butter dough and simple stacking technique create distinct layers, while an egg wash and flaky salt finish add color and crunch. Ready in under an hour, these savory biscuits are great for breakfast, dinner, or anywhere in between.
Tasty Team
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 8 servings
- 2 cups all-purpose flour, plus more for work surface
- ½ cup cold unsalted cubed butter, cubed
- 3 medium jalapeño chiles, seeded and finely chopped
- 2 scallions (light and dark green parts only)s, thinly sliced
- 1 tablespoon garlic powder
- 2 teaspoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- ½ cup whole buttermilk
- 1 ½ cups shredded cheddar cheese
- 1 large egg
- 1 teaspoon warm water
- flaky sea salt, for garnish
- 8 jalapeño slices (optional)s
Nutrition Info
- Calories 333
- Fat 11g
- Carbs 42g
- Fiber 1g
- Sugar 9g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, and set aside.
- Place the flour and butter in a large bowl. Using your hands, crumble the butter into the flour until coarse crumbs form. (You can also use a fork or pastry cutter; just make sure you’re not over-softening the butter!) Add the chiles, scallions, garlic powder, sugar, baking powder, pepper, and salt. Stir together with a spatula until evenly combined and coated in flour.
- Gently pour the buttermilk over the flour mixture in the bowl, and fold together using the spatula until most of the flour is incorporated, being careful not to overmix. Add the cheese, and fold the mixture a few times (the dough will look very clumpy).
- Transfer the dough to a floured work surface. Using your hands, press the dough into a 2- to 3-inch-thick rectangle. Using a knife or a bench scraper, cut the rectangle lengthwise in half. Stack the 2 dough halves on top of each other, and flatten the stack into another 2-inch-thick rectangle. Halve it, then stack it again, and repeat the halving and stacking 2 or 3 times, until you get several integrated layers of toppings and butter.
- Slice the biscuit stack crosswise into 8 equal pieces. Arrange the biscuit slices evenly on the prepared baking sheet. Set aside.
- Whisk together the egg and warm water in a small bowl. Brush the egg wash evenly over the biscuits. Garnish the biscuits with sea salt, and top each with 1 jalapeño slice, if desired.
- Bake for 20–25 minutes, until the biscuits are golden and flaky. Remove from the oven, and serve.
- Enjoy!
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