{"id":4558,"date":"2024-08-17T02:16:13","date_gmt":"2024-08-17T02:16:13","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=4558"},"modified":"2025-02-25T14:37:11","modified_gmt":"2025-02-25T14:37:11","slug":"cheddar-bacon-jalapeno-biscuits","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/cheddar-bacon-jalapeno-biscuits\/","title":{"rendered":"Cheddar, Bacon & Jalape\u00f1o Biscuits"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

These Cheddar, Bacon & Jalape\u00f1o 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! <\/p>\n\n\n\n

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!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Tips for Super Tall, Fluffy Biscuits<\/h2>\n\n\n\n
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  1. Use Cold Ingredients<\/strong>: Keep your butter, milk, and any other dairy products cold. Cold fat creates steam when baking, which helps the biscuits rise.<\/li>\n\n\n\n
  2. Cut the Butter Properly<\/strong>: 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.<\/li>\n\n\n\n
  3. Don\u2019t Overmix<\/strong>: Mix the dough just until it comes together. Overmixing can make biscuits dense and tough.<\/li>\n\n\n\n
  4. Roll Out the Dough Carefully<\/strong>: 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.<\/li>\n\n\n\n
  5. Fold the dough:<\/strong> 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. <\/li>\n\n\n\n
  6. Use a Sharp Cutter<\/strong>: When cutting out your biscuits, use a sharp cutter and press straight down without twisting. Twisting can seal the edges and prevent proper rising.<\/li>\n\n\n\n
  7. Bake on a Hot Pan<\/strong>: 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.<\/li>\n\n\n\n
  8. Place Biscuits Close Together<\/strong>: Arrange the biscuits close together on the baking sheet. When biscuits bake close to each other, they rise upwards rather than spreading outwards.<\/li>\n\n\n\n
  9. Brush with Cream or Butter<\/strong>: Before baking, brush the tops of the biscuits with heavy cream or melted butter. This adds flavor and helps with browning.<\/li>\n\n\n\n
  10. Avoid Overworking the Dough<\/strong>: If you need to gather scraps to roll out again, handle the dough as little as possible to avoid tough biscuits.<\/li>\n\n\n\n
  11. Check Oven Temperature<\/strong>: Make sure your oven is at the right temperature, usually around 425\u00b0F (220\u00b0C). An oven thermometer can be a helpful tool if you\u2019re not sure.<\/li>\n<\/ol>\n\n\n\n

    Ingredients Required<\/h2>\n\n\n\n

    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. <\/p>\n\n\n\n