![\"CHEDDAR-JALAPE\u00d1O-GREEN](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/08\/biscuit414s_0062Web-696x522.jpg\" "\\"biscuit414s_0062Web\\"\/")
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For a no-fuss recipe packed with flavor, these mildly spicy biscuits deliver. Using the sheet pan as your server, a dozen flaky biscuits go from the oven to the party in no time. Staying in? Freeze separated biscuits in an airtight container; reheat one in the microwave for breakfast in seconds.<\/p>\n
Cheddar-Jalape\u00f1o-Green Onion Biscuits<\/h2>\n
Makes 12 biscuits<\/span><\/p>\n Preheat oven to 425\u00b0F (220\u00b0C). Line a 13×9-inch rimmed baking sheet with parchment paper.<\/p>\n<\/li>\n In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly and butter is pea-size. Stir in \u00be cup (85 grams) cheese, green onion, and jalape\u00f1o. Add cold buttermilk, and stir with a fork until a shaggy dough forms.<\/p>\n<\/li>\n Turn out dough onto a lightly floured surface, and pat into a 9-inch square (about 1 inch thick). (Dough will be crumbly.) Using a bench scraper, cut dough into fourths. Stack fourths, and pat or roll into a 9-inch square. Repeat procedure twice. Gently pat dough into a 12×7\u00bd-inch rectangle. Using a bench scraper or knife, cut rectangle into12 (3×2\u00bd-inch) rectangles. Place \u00bc inch apart on prepared pan. Freeze for at least 15 minutes.<\/p>\n<\/li>\n Brush tops of dough with melted butter.<\/p>\n<\/li>\n Bake for 15 minutes. Sprinkle with remaining \u00bc cup (28 grams) cheese, and bake until an instant-read thermometer inserted in center registers 200\u00b0F (93\u00b0C), 10 to 15 minutes more. Sprinkle with green onion. Let cool on pan for 5 minutes. Serve warm with softened butter.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n
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