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Baking recipe · from the recipe book

Jalapeño Pepper Jack-Style Mozzarella Biscuits

Tall, buttery layered biscuits studded with melty mozzarella, sharp cheddar and bits of fresh jalapeño, with a warm kick of cracked black pepper.

Jalapeño Pepper Jack-Style Mozzarella Biscuits

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 1¾ tsp4 gBlack peppercoarsely cracked
  • ¾ cup170 gUnsalted butterfrozen, then grated
  • 4 oz110 gPart-skim mozzarellashredded and chilled
  • ½ cup shredded60 gCheddar cheeseshredded and chilled
  • 2 whole28 gJalapeñoseeded and finely diced
  • 1 cup (240 ml)270 gButtermilk, low-fatcold
  • 1 tbsp (15 ml)15 gWhole milkfor brushing

Steps

  1. Freeze the butter for 15 minutes, then grate it on the large holes of a box grater; return the grated butter to the freezer while you prepare the rest.
  2. Shred the mozzarella and cheddar, finely dice the jalapeño, and coarsely crack the black pepper; keep the cheeses cold.
  3. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  4. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
  5. Toss the grated butter into the flour mixture with your fingertips until coated, leaving pea-size pieces.
  6. Stir in the mozzarella, cheddar and jalapeño until evenly scattered.
  7. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
  8. Turn the dough onto a floured counter, pat it into a rectangle about 1 inch thick, fold it in thirds like a letter, then pat it out again; repeat the fold 3 more times for layers.
  9. Pat the dough 1 inch thick and cut 12 squares with a sharp knife, pressing straight down without twisting.
  10. Set the biscuits close together on the baking sheet and chill for 10 minutes.
  11. Brush the tops with the milk.
  12. Bake for 16 to 20 minutes, until tall and the tops and edges are golden brown.
  13. Cool on the sheet for 5 minutes and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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