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Sourdough Cheddar Jalapeño Biscuits.
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Sourdough Cheddar Jalapeño Biscuits

These Sourdough Cheddar Jalapeño Biscuits are buttery, flaky, and packed with bold flavors. Made with sourdough discard, sharp cheddar, and spicy jalapeños, they come together quickly in under 30 minutes. Perfect for breakfast, as a side, or a savory snack!
Course Bread, Breakfast, Side Dish
Cuisine American
Keyword baking with sourdough, breakfast biscuits, cheddar jalapeño biscuits, cheesy biscuits, easy biscuit recipe, flaky biscuits, homemade biscuits, jalapeño cheddar biscuits, no yeast biscuits, quick biscuit recipe, savory biscuits, sourdough baking recipes, sourdough biscuits, sourdough discard recipe, spicy biscuits
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 biscuits

Equipment

  • Mixing bowls
  • Box grater on a bowl lid
  • electrical grater 
  • Whisk
  • Measuring cups and spoons
  • Kitchen Scale
  • Sharp knife
  • Biscuit cutter
  • Baking sheet
  •  Parchment Paper
  • Cooling rack

Ingredients

  • 280 grams all-purpose flour 2 cups
  • 7 grams baking powder 2 teaspoons
  • 3 grams baking soda 1/2 teaspoon
  • 4 grams sugar 1 teaspoon
  • 5 grams salt 3/4 teaspoon
  • 113 grams unsalted butter, frozen 1/2 cup
  • 113 grams cheddar cheese, shredded 1 cup
  • 200 grams sourdough discard 2/3 cup
  • 120 grams buttermilk 1/2 cup
  • 40 g jalapeños canned or fresh 1/3 cup

Instructions

  • Prep Your Ingredients.
  • Preheat your oven to 425°F (220°C).
  • Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
    280 grams all-purpose flour, 7 grams baking powder, 3 grams baking soda, 4 grams sugar, 5 grams salt
  • Grate your frozen butter and shred the cheese.
    113 grams unsalted butter, frozen, 113 grams cheddar cheese, shredded
  • Toss the grated frozen butter and cheddar cheese into the flour mixture.
  • Stir in the chopped canned jalapeños.
    40 g jalapeños canned or fresh
  • Mix the sourdough discard and buttermilk in a separate bowl.
    200 grams sourdough discard, 120 grams buttermilk
  • Pour into the dry ingredients and stir until a shaggy dough forms.
  • Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
  • Fold the dough over itself a couple of times for flaky layers.
  • Cut into rounds or squares.
  • Place biscuits on the baking sheet and bake for 15-18 minutes or until golden brown.