Cheddar, Bacon & Jalapeño Biscuits

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These Cheddar, Bacon & Jalapeño Biscuits are truly the ultimate breakfast. Warm, flaky, fluffy, buttery. Everything that is good about a good biscuit is built into this recipe. With tips to make sure you really nail the tallest biscuits you’ve ever made, these are my go-to recipe!

Of course, these are delicious as they are, but they’re also superb when sliced in half and filled with bacon, egg and cheese. No need for that drive-thru or fast food breakfast when these can be whipped up in 30 minutes. Feel free to play around with the fillings. Use whatever bacon you like, just make sure it’s fully cooked and cooled before baking with it!

Feel free to adjust the spice level to suit yourself. And the cheese is versatile – use whatever you prefer or have in the refrigerator. Bake your biscuits on a large baking tray, but with the biscuits just touching! They should come out of the oven looking a bright golden color and smelling amazing! Brush with a little extra butter to serve.

Tips for Super Tall, Fluffy Biscuits

1. Use Cold Ingredients: Keep your butter, milk, and any other dairy products cold. Cold fat creates steam when baking, which helps the biscuits rise.
2. Cut the Butter Properly: Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. The goal is to have small pieces of butter throughout the dough that will create steam and lift.
3. Don’t Overmix: Mix the dough just until it comes together. Overmixing can make biscuits dense and tough.
4. Roll Out the Dough Carefully: Roll the dough to 1-inch thick. If you roll it too thin, the biscuits won’t rise. Try not to use too much flour on your rolling surface to keep the dough from drying out.
5. Fold the dough: Flatten the dough to a rectangle about 1 inch thick, then make letter folds. To do this, fold one side into the center, then the other side on top. 
6. Use a Sharp Cutter: When cutting out your biscuits, use a sharp cutter and press straight down without twisting. Twisting can seal the edges and prevent proper rising.
7. Bake on a Hot Pan: Preheat your oven and bake the biscuits on a hot baking sheet or cast-iron skillet. The hot surface helps give the biscuits a good initial rise.
8. Place Biscuits Close Together: Arrange the biscuits close together on the baking sheet. When biscuits bake close to each other, they rise upwards rather than spreading outwards.
9. Brush with Cream or Butter: Before baking, brush the tops of the biscuits with heavy cream or melted butter. This adds flavor and helps with browning.
10. Avoid Overworking the Dough: If you need to gather scraps to roll out again, handle the dough as little as possible to avoid tough biscuits.
11. Check Oven Temperature: Make sure your oven is at the right temperature, usually around 425°F (220°C). An oven thermometer can be a helpful tool if you’re not sure.

Ingredients Required

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Bake the biscuits in a cast iron skillet, or using a large lined baking tray.

• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Salted Butter
• Buttermilk
• Shredded Cheddar
• Bacon
• Fresh Jalapeños

The History of Biscuits

The history of American biscuits is a fascinating journey that reflects both cultural evolution and culinary adaptation. Here’s a rundown of how American biscuits came to be:

Early Roots

1. British Origins: The concept of biscuits in America has roots in British baking traditions. In the UK, “biscuits” are what Americans call cookies. However, the term “biscuits” in the American context refers to a type of soft bread roll.
2. Colonial Era: Early American settlers adapted British recipes to the ingredients and tools available in the New World. They used a combination of flour, fat (like lard or butter), and baking powder or soda to create a leavened bread product. These early biscuits were denser and more like what we would consider a scone today.

19th Century Developments

3. The Rise of Baking Powder: The invention of baking powder in the mid-19th century was a game-changer for biscuits. Before that, recipes used baking soda, which required an acidic ingredient to activate. Baking powder provided a more reliable leavening agent, making it easier to achieve a light, fluffy texture. This innovation greatly improved the texture of American biscuits.
4. Southern Influence: In the American South, biscuits became a staple of the diet. The use of buttermilk and lard or shortening was common, which contributed to their rich, flaky texture. Southern biscuits were often served with meals or used to make dishes like biscuits and gravy.

20th Century and Beyond

5. Commercialization: The early 20th century saw the rise of pre-made biscuit dough and baking mixes, like those produced by companies such as Pillsbury. These products made biscuit-making easier and more accessible, contributing to the widespread popularity of biscuits in American homes.
6. Regional Variations: While Southern biscuits became the most well-known type, different regions developed their own variations. For example, in the Midwest, biscuits might be slightly less rich and more akin to a roll.
7. Modern Adaptations: Today, American biscuits continue to evolve with various recipes incorporating ingredients like cheese, herbs, and even bacon. They remain a beloved comfort food and a staple in American cuisine.

Cultural Significance

Biscuits hold a special place in American culinary tradition, especially in the South, where they are often associated with family gatherings, comfort food, and hospitality. They are a symbol of both the simplicity and richness of American home cooking.

So, American biscuits are a blend of historical influences, culinary innovation, and regional adaptation, resulting in a delicious and enduring part of American cuisine.

I make these Cheddar, Bacon & Jalapeño Biscuits using a large baking sheet, but they work just as well in a cast iron pot or skillet. For more savory baking, check out my Cheddar Cornbread Muffins. For more baking inspiration and videos, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE FOR Cheddar, Bacon & Jalapeño Biscuits

These Biscuits need to be stored in a cool, dry place. Make sure to place them in an airtight container prior to placing in a cupboard/in the pantry. They freeze really well, making this a great recipe to double batch so that some can be stored in the freezer for a later date. To freeze, place in an airtight container/ziplock bag and freeze for up to 3 months. To defrost, place in the fridge to thaw completely before serving.

As with any bread, these are definitely best served warm. If you don’t wolf them all down before they cool, I recommend warming up in the microwave for 30 seconds prior to serving!