the fluffiest jalapeno havarti biscuits
Snacks

The Fluffiest Jalapeno Havarti Biscuits

Cooks in 15 Minutes Difficulty Medium 0 comments

Biscuits have been a staple in our home for years, and these jalapeno havarti biscuits are a welcome treat. Filled with loads of tangy Havarti cheese, they bake up super fluffy! The trick to making the fluffiest biscuits is carefully preparing the dough. If you have the proper ratios and time, these easy fluffy jalapeno Havarti biscuits are well worth the effort.

I loved biscuits growing up. It didn’t matter that they were plain or overbaked at times. I loved the crisp exterior and the way the layers pulled apart, waiting to be richly buttered or slathered in a jam. We always had lots of homemade preserves in our home. When my kids came, I realized, as a mother, there was also a hidden fact about the humble biscuit. They could fill tummies when the cupboard was bare. Made with simple pantry ingredients, they were low-budget food that felt special.

I can’t recommend enough having a staple baking pantry ready. It’s come to my rescue more than once over the years to make kids happy. If you can’t afford to purchase a fancy treat you can always rely on a baking pantry to have what’s needed to make a simple home-baked good like these fluffy jalapeno havarti biscuits.

Why havarti? When cheese is baked, it can lose its flavor. The havarti here keeps its cheesiness and adds some delicate texture to the homemade flaky biscuits. If you’re not a fan of jalapeno because you are worried about it being overly spicy, don’t these biscuits are a subtle spice and cheese blend that elevates the ordinary to extraordinary.

Let’s talk about the biscuit dough

The ideal biscuit is light and fluffy inside with a crisper exterior. The trick is to keep your dough manageable when kneading all the ingredients together. Gentle hands and care are needed. We are bringing the dough together lovingly, not in the dutiful way you would with a yeast bread dough, say.

Let us begin by adding the flour, baking powder, and salt to the bowl. It’s important to note that various biscuit recipes have varying degrees of baking powder. I created this recipe to have just the right amount instead of a considerable amount of baking powder that can taste in the finished product.

From there, we add in the shortening and the milk. I like to make a well in the middle of the dry ingredients, so you can easily start to fold the dry into the wet. Mixing gently with your hands as you go. This is going to get sticky now because we are adding in extras.

Add the jalapeno Havarti cheese and the finely diced red onion to the dough. Be sure to evenly distribute both throughout the dough so each biscuit has some. You may be thinking heck, this is super sticky. You are correct, so we are now lightly flouring our work surface.

Any home cook, aka mom, knows that the most significant pain point of biscuit making is the clean up. Let’s aim for just a light dusting with a bit of extra flour at the edge of your work area. That extra flour can be added while working the biscuit dough into a soft ball.

Remember, this is biscuit dough and not yeast bread. The dough will remain slightly sticky even when finished. Roll the dough on the lightly floured work surface using a floured rolling pin until it is half an inch thick. That seems pretty thick keep in mind these biscuits will rise well.

Using a three-inch circle cookie cutter, cut your dough into circles and set it on an ungreased baking sheet. You can use parchment paper for easier cleanup of the baking sheet if you so desire. The dough must be re-rolled and cut a few times to use it. Be careful not to overwork it as you roll it out and not add much more flour. Both of those things will make it a tougher biscuit.

Once you have the jalapeno Havarti biscuits on the baking tray, sprinkle them generously with black pepper before popping them into a hot oven. We are baking these at 450 degrees for 12-15 minutes or until they appear golden near the bottom edge.

You can serve these hot with butter for a quick bread to accompany soups, stews, or chilis. They also make an egg-cellent breakfast biscuit with eggs and a thick slice of Canadian back bacon! However, if you eat these, I promise you will wow at how fluffy they are!

Substitutions for the Jalapeno Havarti biscuits

  • Instead of using jalapeno Havarti in these you can use any sharp cheese with good melting abilities.
  • Omit the red onion and add in chives or bits of green onion stem for a savory contrast.
  • Make these biscuits without the cheese or the onion for a plain flaky biscuit. Note doing so will reduce how many biscuits are made from the dough.

Expert Tips

  1. Work the dough gently to combine ingredients fully. Do not overwork.
  2. Roll only as much as needed so as to avoid overworking the dough. Overworked dough becomes tougher.
  3. Cut the biscuits thicker at three quarters of an inch and allow to bake a bit longer for a taller biscuit.
the fluffiest jalapeno havarti biscuits (1)

The Fluffiest Jalapeno Havarti Biscuits

Amber Bondar
These jalapeno Havarti biscuits are the fluffiest savory biscuit with red onion. They bake up fluffy soft on the inside with crisp exteriors with black pepper sprinkled on top. The cheese oozes out of the sides of these fluffy baked biscuits as the rise.
Prep Time 15 minutes
Cook Time 15 minutes
Course lunch, Side Dish, Snack
Cuisine American, Canadian
Servings 12

Equipment

  • 1 mixing bowl
  • 1 Rolling Pin
  • 1 baking sheet
  • 1 3" Round Cookie Cutter
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 measuring cup

Ingredients
  

  • 2 Cups All Purpose Flour
  • ½ Tsp Salt
  • Tsp Baking Powder
  • 4 Tbsp Vegetable Oil
  • 1 Cup Milk
  • Cup Grated Jalapeno Havarti Cheese
  • 2 Tbsp Minced Red Onion
  • Black Pepper For Sprinkling On Top

Instructions
 

  • In a mixing bowl add flour, baking powder and salt. Mix well.
  • Make a well in the center of the dry ingredients.
  • Add in the well the shortening and milk.
  • Using a fork bring the flour mixture into the wet ingredients. Blend only enough to be able to work with your hands.
  • Add in the cheese and the onion. Mix in well without overworking.
  • Turn onto lightly floured surface and knead for twenty counts until the dough forms a soft, slightly sticky ball.
  • Flour your rolling pin and roll the dough out to one half inch thickness.
  • Cut with the circle cookie cutter 12 biscuits.+1
  • Place on ungreased baking sheet or parchment lined sheet.
  • Bake in preheated 450℉ oven for ten to fifteen minutes. Biscuits will be slightly golden around edges when finished.
Keyword Biscuit, cheesecake, Havarti, savory

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating