Jalapeno Cheddar Biscuits 3_

Jalapeno & Cheddar Biscuits

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1 ½ C. all purpose flour
1 ½ C. cake flour
½ Tbsp. sea salt
1 Tbsp. sugar
6 Tbsp. Crisco® All-Vegetable Shortening — very cold
1 C. + 2 Tbsp. buttermilk
¾ C. cheddar or jack cheese, shredded
2 Tbsp. jalapeno pepper, de-seeded and minced


  1. Preheat the oven 450 degrees F.
  2. Place shortening on parchment paper by the tablespoonful; place in the freezer for 10-12 minutes to be very chilled.
  3. In a large mixing bowl combine all dry ingredients; whisk to mix.
  4. Cut cold shortening into very small pieces.
  5. Cut into dry ingredients with a pastry cutter (or two knives) until pea sized.
  6. Add buttermilk; mix until just moistened.
  7. Add cheese and jalapeno; knead twice to distribute. Lightly flour work surface; place dough on counter. Knead 2-3 times; don’t overwork! (crumbly dough is perfect)
  8. Press dough ¾ inch thick; cut out with a biscuit cutter or rim of a small glass.
  9. Place biscuits on greased baking pan–lightly touching, brush the tops with butter.
  10. Bake for 10-12 minutes or until golden brown.
  11. Butter tops again and serve warm.

Recipe by Ruthie Knudsen of Cooking With Ruthie: Ruthie & Madeliene on Instagram: “Frankly speaking, if you grew up cooking and baking, you grew up with Crisco® in your home! #ad Our homemade Jalapeno & Cheddar Biscuits…”