Cream Biscuits with Smoked Gouda, Bacon and Jalapeños
Rich and tender cream biscuits stuffed with smoked gouda, bacon, and jalapeños, are slightly crisp on the outside, pillow-soft on the inside, and bursting with spicy, cheesy flavor. Start to finish, they’ll be on your table in under 30 minutes.
There are a lot of different ways to make biscuits, and I love them all. I really do. For all their simplicity, biscuits are one of my favorite things to eat.
Generally, I make baking powder biscuits or buttermilk biscuits because they include ingredients I have on hand most of the time. In my house, they are rarely planned. They’re the kind of thing I decide to make at the last minute simply because they sound good to me, sometimes to go with dinner, but more often for breakfast, served with honey and jam.
Buttermilk and baking powder biscuits require you to cut the butter into the flour before pouring in milk or buttermilk to make a soft, sticky dough. Cream biscuits ditch this step, replacing the butter and the milk or buttermilk with cream. This not only makes them come together in record time, it produces a creamy texture that’s the perfect background for the addition of cheese, bacon, and jalapeños.
Smoked Gouda and Bacon Jalapeño Biscuits Recipe Notes:
I have made these with smoked and unsmoked gouda, cheddar, and Colby jack. It’s all good, but smoked gouda is my favorite. You might prefer a different kind of cheese. Experiment and eat what you like.
This recipe also calls for smoked gouda that has bacon in the cheese itself, a discovery that was a happy accident. I sent my daughter to the store to get some gouda so that I could make these biscuits, having already planned to fry up a few pieces of bacon and crumble them into the dough. She came home with smoked gouda and bacon cheese because that’s the only kind of gouda our market had available that day, which meant I could include bacon in my biscuits without having to actually cook any. Perfect.
If your market sells smoked gouda with bacon, use it. If not, simply cook 3 pieces of thick cut bacon until crisp and crumble them into the dough. Or leave it out entirely and just make biscuits with cheese and jalapeños.
Other Recipes you might like:
Smoked Gouda and Bacon Jalapeño Biscuits
- Yield: 8 biscuits
Description
Rich and tender cream biscuits stuffed with smoked gouda, bacon, and jalapeños, are slightly crisp on the outside, pillow-soft on the inside, and bursting with spicy, cheesy flavor. Start to finish, they’ll be on your table in under 30 minutes.
Ingredients
- 2 cups unbleached, all-purpose flour
- 2 tsp granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 cups heavy cream
- 1/2 cup spicy pickled jalapeños, diced
- 6 oz (about 1 1/2 cups) grated smoked gouda with bacon (or any kind of cheese you like, with or without bacon)
*If you can’t find smoked gouda with bacon in it but want bacon flavor in your biscuits, cook 3 slices of thick cut bacon until crispy, let cool, and then crumble into the dough with the grated cheese. These biscuits are also delicious without bacon.
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Add the flour, sugar, baking powder, salt, chili powder, garlic powder, and oregano to a large bowl and stir with a wire whisk to combine.
- Pour about 1 1/4 cups of the heavy cream into the flour mixture. Using your hands, gently toss the flour with the cream until most of the flour is moistened, with some dry bits in the bottom of the bowl. Add the cheese and jalapeños and gently knead them into the dough. At this point, if there is no more dry flour in your bowl, proceed with the recipe. If your dough is on the dry side, add as much of the remaining cream as you need to create a soft, sticky dough.
- Dump the dough onto a floured work surface and sprinkle some flour across the top. Pat the dough into a circle that’s roughly 8 or 9 inches in diameter and about 1-inch thick. Use a 2 1/2 inch biscuit cutter to cut out 8 biscuits, placing them on the parchment lined baking sheet.
- Bake for 15 minutes, until the tops of the biscuits are very lightly browned.
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These are phenomenal, rich as can be (heavy cream involved:) but they are a treasure, I wouldn’t change a thing, they keep well in the frig, just warm gently and enjoy with some soft eggs or a favorite soup, pure comfort! Now I must try your jalapeño cheddar cornbread!
I am so glad you liked these! Thank you so much for taking the time to let me know! I appreciate it more than I can say. I can’t wait to hear what you think of the cornbread! xo