Sourdough Jalapeno Cheddar Biscuits
Make delicious Jalapeño Cheddar Sourdough Discard Biscuits with simple ingredients and no rising time! Perfect for breakfast, brunch, or dinner.
These jalapeño cheddar sourodugh biscuits are buttery, flakey, and loaded with sharp cheddar cheese and fresh jalapeños! Made with sourdough discard and just a handful of simple ingredients, these easy homemade biscuits are perfect for breakfast sandwiches, serving alongside a bowl of soup, or enjoying warm with a little butter and honey.
If you love a good savory biscuit, these are going to be a new favorite!
Why you’ll love this recipe
- A delicious way to use discard. No need to feed your starter for this recipe! In fact, the older the discard, the better the biscuits!
- Flakey, buttery layers. A few simple folds give these biscuits a lovely layered texture without any complicated techniques.
- Quick and easy to make. No rising or resting time required!
Want more quick and delicious ways to use your sourdough discard? Try these sourdough cheddar drop biscuits that pair well with any dinner. Sourdough corn muffins are another favorite way to use your discard at dinner. And sourdough popovers might be my favorite way to add bread to dinner.
How to make these biscuits
Below is a brief overview of the directions so you know what to expect before you head int the kitchen. For the full set of written directions, including ingredient amounts, please scroll down to the recipe card below.
Step One: Make the dough
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add in the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the figure resembles course crumbs with some pea sized pieces of butter remaining.
Stir in the shredded cheddar cheese and finely diced jalapeños into the flour mixture.
In a small measuring bowl, stir together the milk and discard until mostly combined, and then pour this into the four mixture. Gently stir until a shaggy dough forms. Avoid over mixing as this can create tough biscuits. You can gently knead it a little just to get all the loose flour mixed in.
Step Two: Form the biscuits
Turn the shaggy dough out onto a lightly floured work surface and use your fingers to pat the dough into a rectangle.
Fold the dough into thirds like an envelope. Turn the dough 90 degrees, gently pat it into another rectangle, and repeat the folding process two more times.
Pat the dough out into a rectangle about 1 inch thick. Using a sharp knife, cut the dough into 12 evenly sized squares or rectangles. Make sure you cut straight down without dragging the knife, this helps the biscuits rise better. Place the biscuits on a parchment paper lined baking sheet.
Step Three: Bake
Brush the tops of the biscuits with a little milk and add a thin slice of jalapeño on top.
Bake in a preheated oven until golden brown, about 12-14 minutes. Remove from the oven immediately allow to cool for a few minutes before serving.
Tips for great biscuits
- Keep everything cold. Cold butter is essential for flaky biscuits. If your kitchen is warm of the butter starts getting soft while you are working it into the dough’s pop the dough into the fridge for 10-15 minutes.
- Don’t overwork the dough. Don’t knead until smooth, you want a slightly shaggy dough.
- Use freshly grated cheese. Cheese shredded from the block melts more smoothly than pre-shredded cheese, which can have anti-clumping coatings.
- Adjust the heat as desired. Want them less spicy? Make sure to remove the seeds and membranes from inside the peppers. Want more heat? Leave them in!
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Cheddar Jalapeño Biscuits
Ingredients
Method
- Preheat the oven to 425 F.
- Line a rimmed baking sheet with parchment paper.
- Mince one of the jalapeños and slice the second one.
- In a large sized mixing bowl, whisk together the flour, baking powder and salt.
- Add in the diced butter and using a pastry blender or your fingers, work the butter into the flour mixture until it resembles course sand with just a few pea sized pieces of butter.
- In a small mixing bowl, mix the sourdough starter and milk together.
- Stir the shredded cheddar cheese and minced jalapeño into the flour and butter mixture.
- Stir the milk mixture into the flour mixture until just barely combined.
- Dump the mixture out onto a well floured surface and use your fingers to pat into a rectangle.
- Fold the dough into thirds, envelope style.
- Rotate the dough 90 degrees and pat out into a rectangle again.
- Fold the dough into thirds a second time.
- Rotate the dough 90 degrees and pat out into a rectangle for a second time.
- Fold the dough into thirds for a third time.
- Rotate the dough 90 degrees and pat out into a rectangle for a third time, this time patting it out until the dough is about 1 inch thick and has mostly straight edges.
- Using a sharp knife, cut the dough into a 3×4 grid, making 12 biscuits. Cut straight down without dragging the knife through the dough.
- Arrange the biscuits on the prepared baking sheet.
- Brush the tops of the biscuits with a small amount of milk and top with a thin slice of jalapeño.
- Bake for 12-15 minutes, until the tops are golden brown.
- Cool for a few minutes before serving.
