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To create the perfect Cheddar Jalapeño Breakfast Biscuit Cups, it’s essential to understand the ingredients that contribute to their delightful flavor and texture.

Cheddar Jalapeño Breakfast Biscuit Cups

Start your day off right with Savory Cheddar Jalapeño Breakfast Biscuit Cups! These delightful treats combine the rich creaminess of cheddar cheese with a spicy kick from jalapeños, all nestled in a flaky biscuit cup. Perfect for busy mornings or weekend brunches, they are easy to make and customizable for all taste preferences. Enjoy them warm, paired with fresh fruit or yogurt, and experience a flavorful breakfast that's sure to impress!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, chilled and cubed

1 cup shredded sharp cheddar cheese

1-2 fresh jalapeños, seeded and finely chopped (adjust based on spice preference)

3/4 cup buttermilk

4 large eggs

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Fresh chives or green onions, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a muffin tin or line it with parchment paper for easy removal.

    Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

      Cut in the Butter: Add the chilled cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

        Add Cheese and Jalapeños: Stir in the shredded cheddar cheese and chopped jalapeños, ensuring they are evenly distributed throughout the flour mixture.

          Mix in Buttermilk: Make a well in the center of the dry ingredients. Pour in the buttermilk and gently mix until just incorporated. Be careful not to overmix; a few lumps are okay.

            Shape the Biscuit Dough: Lightly flour a clean surface and turn out the dough. Pat it into a rectangle about 1 inch thick. Using a biscuit cutter, cut out rounds (or use your hands to form small cups) that will fit into the muffin tin.

              Form Biscuit Cups: Gently press the rounds into the muffin tin cups, ensuring they come slightly up the sides. If you have leftover dough, you can reshape and cut additional rounds.

                Prepare Egg Mixture: In a separate bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper until well combined.

                  Fill Biscuit Cups: Pour the egg mixture evenly into each biscuit cup, filling them to the top.

                    Bake: Transfer the muffin tin to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the egg is set.

                      Cool and Serve: Remove the muffin tin from the oven and let it cool for a few minutes. Carefully use a knife to loosen the edges and pop the biscuit cups out. Garnish with chopped chives or green onions if desired.

                        Enjoy: Serve warm and enjoy your delicious Cheddar Jalapeño Breakfast Biscuit Cups with your favorite breakfast accompaniments!

                          Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings