Garlic jalapeño cheddar cream biscuits

The cream biscuit is a an incredible simple recipe, but it has been known to be one of the most delicious. Dry ingredients are whisked together and heavy cream, cheddar cheese and jalapeños are gently mixed in before being baked to flaky perfection! These garlic jalapeño cheddar cream biscuits are the perfect accompaniment to all of your comforting meals this season.

The soft, buttery taste of a biscuit is due in part to its rich cream. Heavy whipping cream contains more fat than the typical dairy variety and this leads not only an increase indulgence but also provides tenderness for your palate when biting into one. I love to serve these with soup, like my creamy cajun shrimp and corn chowder, or a big bowl of chili. 

Ingredients:

Step by step: how to make jalapeño cheddar cream biscuits

1. Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F. Mince your garlic for your garlic butter. Set aside.

2. Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined.

    

3. Add the cream: Pour in all but ¼ cup of the cream. Stir until a dough is created, then add the remaining cream and stir to combine. Add your grated cheddar cheese.

   

   

    

4. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.

5. Make garlic butter: You need garlic butter to brush on the tops of your biscuits for an extra flaky and flavorful topping.

6. Form the dough: Shape dough into a circle, about 8. Brush with garlic butter. Grate more cheddar cheese on top, if desired. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces separated in the prepared pan for baking. 

1. Bake: Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden.

   

Bakers tip:

The recipe requires minimal mixing, reducing the risk of too much gluten development. The dough may be a little crumbly, not too sticky, and easy to handle. 

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Yield: 8

Jalapeño cream biscuits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

The cream biscuit is a an incredible simple recipe, but it has been known to be one of the most delicious. Dry ingredients are whisked together and heavy cream, cheddar cheese and jalapeños are gently mixed in before being baked to flaky perfection!

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Ingredients

• 2 cups all-purpose flour, plus more for dusting
• ½ tablespoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 ½ cups heavy cream
• ½ cup sharp cheddar cheese
• ¼ cup jalapeños

Instructions

1. Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.
2. Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined.
3. Add the cream: Pour in all but ¼ cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine.
4. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.
5. Form the dough: Shape dough into a circle, about 8". Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.
6. Bake: Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden.

Notes

The recipe requires minimal mixing, reducing the risk of too much gluten development.

Best served immediately.

Store in an airtight container for up to five days

Baked biscuits or pre shaped biscuit dough can be frozen for up to three months. Simply thaw and bake as indicated in the recipe.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 331Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 6gCholesterol 64mgSodium 353mgCarbohydrates 27gFiber 1gSugar 3gProtein 8g

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