If you're in the mood for a delicious and easy-to-make biscuit recipe, then you'll want to try these Jalapeño Popper Butter Swim Biscuits that are bursting with flavor and require no rolling or biscuit cutters!
2small jalapeños, seeds and ribs removed, small diced (or one large jalapeño)
Instructions
Preheat oven to 450F degrees (yes, that is the correct temperature). Spray an oven-safe glass or ceramic 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
In a medium bowl, mix together the flour, sugar, baking powder, salt, garlic powder, and onion powder.
Separate the small cubes of cream cheese and add them to the flour, stir them in so they don’t stick to each other.
Pour in the buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
Finally, gently stir in shredded cheddar, bacon, and jalapenos. Gently stir until combined well.
In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish (or you can melt the butter directly in the baking dish if you prefer as long as it's not metal - I don't recommend using metal for these biscuits).
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
The biscuits will get extra brown when adding in the bacon, if need be, cover with foil halfway through so they do not brown too much.
You can use store-bought bacon pieces
Heavy cream can be substituted for buttermilk.
I don’t recommend metal pans when making these butter swim biscuits. They can burn the edges of the biscuits before the middle has had a chance to fully cook.
Leftover should be stored in the fridge for a few days or you can freeze for up to 2-3 months.