Save Fluffy, cheesy biscuits with tangy cranberries and a subtle jalapeño kick, inspired by the classic festive dip. These are perfect as an appetizer or holiday side, sure to brighten a table with their vibrant flavor and pretty color.
I first made these biscuits after a holiday party left me with extra cranberry jalapeño dip. The blend of sweet, tart, and gently spicy worked even better with cheddar in a fluffy biscuit. Friends always ask for them now!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Sugar: 1 tsp
- Salt: 1/2 tsp
- Garlic powder: 1/2 tsp
- Unsalted butter (cold, cubed): 1/2 cup (115 g)
- Buttermilk (cold): 3/4 cup (180 ml)
- Egg: 1 large
- Sharp cheddar cheese (shredded): 1 cup (120 g)
- Dried cranberries (roughly chopped): 1/2 cup (60 g)
- Jalapeño (seeded, finely diced): 1 small
- Fresh chives (finely chopped, optional): 2 tbsp
Instructions
- Prep:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry:
- In a large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.
- Cut in Butter:
- Add cold cubed butter to the dry ingredients. Cut it in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Add Cheese & Flavor:
- Stir in cheddar cheese, chopped cranberries, jalapeño, and chives.
- Mix Wet:
- In a small bowl, whisk together buttermilk and egg. Pour into dry mixture and stir until just combined. Do not overmix.
- Form Dough:
- Turn dough onto a lightly floured surface and gently pat into a 1-inch (2.5 cm) thick rectangle.
- Cut Biscuits:
- Cut out biscuits with a 2.5-inch (6 cm) round cutter. Place them on prepared baking sheet, gathering and repeating scraps as needed.
- Bake:
- Bake for 16 to 18 minutes until golden brown and cooked through.
- Serve:
- Cool slightly on a wire rack. Serve warm, optionally with extra cranberry jalapeño dip or whipped butter.
Save My kids loved helping cut out the biscuits, and they giggled every time someone guessed the secret tangy-sweet flavor inside. They became a new family tradition for winter breakfasts and parties.
Required Tools
Essentials are mixing bowls, a whisk, baking sheet, parchment paper, pastry cutter or fork for the butter, and a biscuit cutter. These simple tools give the best rise and texture.
Allergen Information
This recipe contains dairy (butter, cheese, buttermilk), egg, and gluten (wheat flour). Always check ingredient labels carefully if you have allergies.
Nutritional Information (per biscuit)
Calories: 210, Total Fat: 10 g, Carbohydrates: 24 g, Protein: 6 g
Save Serve these biscuits fresh and warm for maximum flavor or reheat for a quick festive snack. They are a delicious twist for your next gathering.
Recipe FAQ
- → Can I use fresh cranberries instead of dried?
Yes, coarsely chop and toss fresh cranberries with a little sugar for a tart, juicy twist.
- → How can I make these biscuits spicier?
Leave some jalapeño seeds in, or add a pinch of cayenne for extra heat.
- → What’s a good substitute for buttermilk?
Combine milk with a teaspoon of lemon juice and let it sit for five minutes before using.
- → Can these biscuits be made ahead and frozen?
Absolutely! Freeze baked biscuits and reheat in the oven at 350°F for about 10 minutes.
- → Is it possible to make these biscuits vegetarian?
These biscuits are already vegetarian, as they use dairy and egg but no meat products.