Cheddar and Jalapeño Biscuits

Airport food is, at best, tolerable and sometimes not even that. If it’s memorable, it’s definitely for the wrong reasons, and it’s never something you want to eat. Except for (oh you knew it was coming!) cheddar biscuits at Ruby Tuesday at the Orlando airport… weird, right? I know you’re thinking “no one with a food blog should be extolling the virtues of cheddar biscuits at Ruby Tuesday at the Orlando airport”, but they were salty and cheesy and buttery and I just wanted to keep eating and eating and eating.

So I came home and made cheddar biscuits. I added chives and Jalapeños just for a bit more depth of flavor beyond “cheesy”; these turned out flaky and tender and just right. I know a whole Jalapeño sounds like a bold decision for a breakfast pastry, but it’s barely spicy with just a bit of zing every few bites.

Cheddar and Jalapeño Biscuits
Yields 8
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
238 calories
20 g
62 g
14 g
7 g
9 g
70 g
462 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 238
Calories from Fat 127
% Daily Value *
Total Fat 14g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
Sodium 462mg
Total Carbohydrates 20g
Dietary Fiber 1g
Sugars 1g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cups all-purpose flour
  2. 2 1/4 tsp baking powder
  3. 1/4 tsp baking soda
  4. 1 tsp salt
  5. 6 tbsp cold butter
  6. 1 egg yolk
  7. 1/2 cup buttermilk
  8. 1 jalapeño
  9. 12 sprigs of chives
  10. 1 cup diced sharp cheddar cheese
  11. smoked paprika (for sprinkling)
  12. sea salt (for sprinkling)
  13. fresh ground black pepper (for sprinkling)
  1. Preheat oven to 425F.
  2. Finely dice a jalapeño and discard the seeds. Dice a block of sharp cheddar cheese, until you have about a cup. Finely slice the chives. Set aside the jalapeño, cheese and chives. In a measuring cup, add the buttermilk and egg yolk and whisk together; set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Slice the butter in tablespoon sizes and mix it into the flour with your hands, until you have pea-sized pieces of dough. Add the buttermilk-egg mixture and knead with your hands until everything is incorporated. Don't knead too much, otherwise the biscuits will get tough, just do it until everything is vaguely mixed into a shaggy dough. Add the jalapeño, chives and cheddar and again knead for a few seconds until it all comes together.
  4. Pat the dough down into a 1-inch thick circle. Using a cookie cutter (I used the rim of a water glass), cut out circles of dough and place them on a baking sheet. Mine had about a 2-inch diameter and I ended up with 8 biscuits. Sprinkle the biscuits with a bit of smoked paprika, sea salt and black pepper.
  5. Bake at 425F for about 15 minutes, until they turn golden brown and are fully baked. Allow to cool at room temperature for about 5 minutes before serving. A couple of these + a mug of hot coffee = awesome weekend breakfast.
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