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Pepper Jack Biscuits


Pepper Jack Biscuits

Pepper Jack Biscuits

Photo © Diana Rattray
Pepper jack cheese and a little cayenne pepper give these biscuits great flavor and texture. Bake these biscuits to go with chili or a tortilla soup, or make them for a brunch or an everyday meal. Feel free to add more or less cayenne pepper to adjust the heat in these biscuits.

Yield: Makes About 10 to 12 Biscuits


  • 2 1/4 cups all-purpose flour, about 10 ounces (Spoon and Sweep Method)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 scant teaspoon cayenne pepper
  • 1 cup shredded pepper jack cheese, about 4 ounces
  • 7 tablespoons chilled butter
  • 3/4 cup plus 2 tablespoons buttermilk, about 7 ounces
  • 1 tablespoon melted butter, for brushing on the tops of the baked biscuits


Heat oven to 425°. Line a large baking sheet with parchment paper or a silicone baking mat.

Combine the flour, baking powder, soda, salt, sugar, and cayenne pepper; stir with a whisk to blend thoroughly. Stir in the cheese and work the butter into the mixture with a pastry blender or fingers until the butter is well distributed and the mixture resembles crumbs. Stir in the buttermilk until ingredients are moistened.

Turn the dough out onto a floured surface and knead 3 or 4 times, just until a cohesive dough has formed.

Pat out into a circle about 1/2 inch thick. Cut out with 2-inch biscuit cutters. Arrange on the prepared baking sheet, leaving about an inch between biscuits.

Bake for 14 to 16 minutes, until nicely browned.

Brush with melted butter while they're hot.

Makes about 14 to 16 2-inch biscuits, or about 10 to 12 standard size biscuits.

To make basic cheese biscuits, omit the cayenne and use shredded Cheddar or a Cheddar Jack blend of cheeses.

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