Cheese Curd and Jalapeño Drop Biscuits


Cheese Curd and Jalapeño Drop Biscuits

Tender cheesy biscuits with just the right level of heat.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Breads
Servings 15


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 1 pinch cayenne pepper
  • 6 tbsp frozen unsalted butter - grated
  • 8 oz. Ellsworth cheese curd crumbles
  • 3 tbsp roasted jalapeños - finely diced
  • 1.3333333333 cup buttermilk


  • Preheat oven to 425 degrees.
  • In a glass mixing bowl add all dry ingredients. Flour, baking powder, baking soda, sugar, salt and cayenne pepper. Whisk to incorporate evenly.
  • Grate the frozen butter using a cheese grater. Add to dry mix and fold in jalapeños and cheese curd crumbles. Using a pastry knife cut in butter to incorporate flour with butter. Looking for pea size clumps. If a pastry knife is not available a fork will work.
  • Stir in buttermilk but do not over mix. Small lumps are OK. The goal is to incorporate ingredients evenly without over working the flour.
  • Using a 2 ounce scoop drop dough onto prepared baking sheet pan. Bake until slightly golden 8 - 12 minutes.
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