I Tested These Biscuits Until They Were PerfectāAnd It Shows š
These bacon, cheddar, and jalapeƱo biscuits are everything I want from a really good homemade biscuit: tall and craggly, impossibly flaky, rich with butter, and packed with savory, just-spicy-enough flavor. Each bite delivers crisp bacon, sharp cheddar, and a gentle jalapeƱo heat that lingers in the best wayābalanced by a glossy brush of honey butter that caramelizes on top as they bake.
They’re indulgent without being fussy, and feel right at home alongside any restaurant-worthy brunch spreadāeven if you’ve been intimidated by buttermilk biscuits in the past. You can also dress them up or down depending on the moment: serve them with homemade strawberry preserves for something sweet, or go savory and top with thinly sliced smoked salmon. Nothing more elegant!
The Most Important Factor In Making Flaky Biscuits
And a quick real-life testing note right up front (because this one matters): weighing your flour is non-negotiable here. Biscuit dough is all about ratios, and too much flour is the fastest way to lose tenderness and flake. If you don’t have a scale yet, use the spoon-and-level methodābut trust me, a scale is one of the best investments you can make for baking confidence.
Step-by-Step Overview
As you move onto folding the biscuits, note that height matters more than shape. Focus on keeping the dough thick rather than perfectly rectangular. I recommend using a sharp bench scraper or knife to yield the cleanest possible cuts. This helps the biscuits rise straight instead of slumping.
Don’t Forego The Chill!
A short rest in the freezer firms up the butter again, helping the biscuits hold their shape and bake up sky-high. It’s a small step that makes a noticeable difference.
Is the honey butter on top necessary? No. Does it take this homemade biscuit recipe over the top? You bet.
Brushing the tops with honey butter adds sheen, flavor, and that irresistible sweet-savory contrast. One quick heads up from testing: any honey that drips onto the parchment will brown quickly (honey burns at high heat). It won’t affect the taste at allāand honestly, the flavor on top is worth it. šÆ
Endless Ways To Enjoy
- Serve warm with soft butter, jam, honey, or hot honey ā You’d be surprised how well spice and sweet flavors complement each other.
- Pair with scrambled eggs or a breakfast spread
- Use as the base for savory breakfast sandwiches
- Serve alongside chili, soups, or stews for cozy dinner side. (Side note: they pair so well with Grammy’s ground turkey chili, adding a smoky flavor to an otherwise veggie-forward meal!)
No Buttermilk? Here’s an Easy Substitute
If you don’t have buttermilk on hand, you can make a quick stand-in by stirring a splash of acid into regular milk. Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with whole milk to desired amount. Let it sit for 5-10 minutes until slightly thickened and tangy, then use as directed.
I prefer the real deal whenever possible, but this absolutely works in a pinch!
Now go forth and make the absolute best biscuits you’ve ever tried in your life! Bold claim, but I think these are damn special. Please let me know what you think in the comments!
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Utterly Flaky Bacon, Cheddar & JalapeƱo Biscuits
Equipment
Ingredients
Ingredients
- 4 strips of bacon, cut into lardons (thin strips)
- 3Ā¼ cups (390g) all-purpose flour, plus more for dusting
- 2Ā¼ tsp baking powder
- Ā½ tsp baking soda
- 1Ā½ tsp kosher salt
- 1 cup (2 sticks; 227g) unsalted butter, very cold, diced
- 1 cup (100g) white or yellow Cheddar, shredded
- 1 medium jalapeƱo, minced
- 1 cup (237ml) buttermilk, very cold
- 3 Tbsp (45g) unsalted butter, melted
- 1 Tbsp honey
- Flaky sea salt
For Serving
- Butter
- Honey
- Jam
Instructions
- Cook the bacon. Heat a skillet over medium heat. When hot, add bacon then cook, stirring occasionally, until crispy on all sides, about 5-7 minutes. Use a slotted spoon to transfer to a paper towel-lined bowl. Set aside.
- Mix the dry ingredients. Whisk together 3Ā¼ cups (390g) all-purpose flour, 2Ā¼ tsp baking powder, Ā½ tsp baking soda, and 1Ā½ tsp kosher salt in a large bowl.
- Add butter. Use a pastry cutter or your hands to cut in 2 sticks (227g) of cold butter until pea-sized pieces form.
- Flavor the dough. Add 1 cup (100g) shredded Cheddar, the crispy bacon, minced jalapeƱo, and 1 cup (237ml) cold buttermilk. Mix with a wooden spoon until just combined.
- Roll out the dough. Pour the dough out onto a lightly floured surface and gently pat into a rectangle about 1Ā½ā tall. The dough should be craggly and just holding together. There will be bits of flour falling off on all sides. Use a bench scraper to cut the dough into 4 equal rectangles, then carefully stack them on top of each other. Press down slightly, then repeat once more, patting into a 1Ā½ā tall rectangle, cutting into four equal quadrants, and stacking them. Use a lightly floured rolling pin or your hands to gently roll out into a 1Ā½ā tall rectangle (the shape isnāt as important as keeping the height!).
- Chill the biscuits. Use a bench scraper to cut the dough into 8 (large) or 9 (smaller) biscuits, then carefully transfer to a baking sheet lined with parchment paper, leaving about 2-inches between each. Transfer the biscuits to a freezer for 10-15 minutes (or a fridge, just let them chill a bit longer). Preheat an oven to 425Ā°F (220Ā°C).
- Bake. Combine 3 Tbsp melted butter and 1 Tbsp honey in a small bowl, then brush on top of the biscuits. Sprinkle each with a bit of flaky sea salt, then bake for 15-20 minutes, or until the biscuits have puffed up and the tops are golden brown. Serve warm with butter, honey, and/or jam.
Notes
- Nutrition facts assumeĀ 8 biscuits.
- You absolutely must weigh the flour to get the ratios right. If you donāt own a kitchen scale, use the spoon and level method, or youāll end up with way too much flour.
- Make-ahead: These can be shaped and frozen solid before baking. Transfer to a freeze-safe bag and bag straight from frozen, adding a few extra minutes to bake time.
- Store leftovers at room temp forĀ 1 day or refrigerated forĀ up to 3 days.
- Reheat in a warm oven at 325Ā°F (163Ā°C) until heated through.Ā
- Any honey butter that drips onto the parchment will brown ā it wonāt impact the taste of the biscuits. Itās just that honey burns at high heat. Trust me, you want the flavor of the honey on top of each biscuit!
Nutrition
Photography by Megan McKeehan.
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