Sourdough Jalapeno Cheddar Biscuits
Sometimes, you just need a biscuit! You know what I mean? Well, have I got a biscuit for you! This take on my sourdough biscuit recipe is decadent and oh so delicious! Let’s make some sourdough jalapeno cheddar biscuits!
There’s not many things that are better than fresh out of the oven biscuits! We love having them with our farm fresh eggs. And, honestly, plain sourdough biscuits are AWESOME! But, I wanted to take it up a notch.
I usually preserve a ton of jalapenos every summer. Last summer I pickled several jars. I was using a few the other day and it dawned on me that I should try to make a sourdough biscuit with jalapenos. Then, my husband happened to bring up cheddar biscuits. The light bulb went off in my head!
I have a sourdough biscuit recipe: https://therosehomestead.com/sourdough-biscuits/ I decided to take that recipe and add the cheddar and jalapenos.
How to make sourdough jalapeno cheddar biscuits:
You can put together the dough the night before to ferment overnight on the counter top covered. I actually just used my sourdough discard and it turned out wonderful!
The next morning, I add the salt, baking soda, and baking powder. You will need to work these in by kneading the dough for a few minutes until it becomes smooth again.
Preheat the oven to 400 degrees F.
I chopped up 1/2 cup of jalapenos and shredded roughly a cup of cheddar cheese. Roll out the dough to 1/4-1/2 inch thickness. Sprinkle the jalapenos and cheese onto the dough. Fold the dough over itself and pinch all seams. Form it into a ball of dough again and roll out to 1/4-1/2 inch thickness.
Using a mason jar top or biscuit cutter, cut out the biscuits and place on a greased pan.
Bake for 20 minutes.
You can brush the tops with butter when they come out of the oven if you wish to make them even more delicious!
Enjoy! Try not to eat them all at once, but, if you must, your secret is safe with me:)
See you soon!
Sourdough Jalapeno Cheddar Biscuits
Equipment
- 1 Large mixing bowl
- 1 baking sheet or large cast iron skillet
Ingredients
- 2 cups flour unbleached all purpose, whole wheat, or freshly ground
- 1/4 cup olive oil
- 1/2 cup sourdough starter can be discard
- 1/2 cup milk I use almond milk
- 1 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 cup chopped jalapenos
- 1/2-1 cup shredded cheddar cheese
Instructions
- The night before, mix the flour and oil together until crumbly.
- Add starter and milk and mix until combined.
- Cover and allow to rise overnight for 8-12 hours.
- Preheat oven to 400 degrees F.
- The next morning, add the salt, baking soda, and baking powder.
- Work into dough by kneading for a few minutes until well combined and smooth.
- Chop up jalapenos and shred your cheese.
- Roll dough out to 1/4-1/2 inch thickness.
- Using a mason jar top or biscuit cutter, cut out biscuits and place on greased baking sheet or cast iron skillet.
- Bake for 20 minutes.
- Optionally, you can brush tops with butter while still hot!
