Dippable Jalapeño Cheddar Biscuits

Ron NebreBasics, recipes, Savoury, Scones & Muffins

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Biscuits are a versatile Southern classic seen served with everything from jam to steaming hot bowls of chili. Try mixing in any of your favourite cheeses, spices, and fresh herbs to make these your own.


    340 g / 1½ cup Mirage Margarine, chilled
    65 g / ¼ cup Dark brown sugar
    1 Eggs, large
    1 piece Jalapeno pepper, seeds removed and diced
    200 g / 1 cup Aged cheddar, grated
    500 g / 4 cups All-purpose flour
    8 g / 1 tbsp Baking powder
    2 g / ½ tsp Baking soda
    2 g / ½ tsp Salt
    250 ml / 1 cup Buttermilk, have extra for brushing


  1. Pre-heat the oven to 350°F (175°C).
  2. Combine the flour, brown sugar, baking powder, baking soda, diced jalapeno, cheddar, and salt in a large bowl.
  3. Using your fingertips, rub the Mirage Margarine into the flour mixture until pea-sized pieces of margarine remain. Chill in the refrigerator for 20 minutes.
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  5. Whisk together the buttermilk and egg in a measuring cup.
  6. Remove the dry ingredients from the refrigerator and pour in the buttermilk and egg mixture. Gently knead the dough with your hands until it starts to come together.
  7. Move the dough to a floured surface. Use your hands to shape it into a large square about 3 cm in height.
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  9. Using a glass, cut out as many rounds as you can. Gather the scraps, re-roll them and repeat once more.
  10. Place the biscuits onto a lined baking sheet and brush the tops with a little extra buttermilk. Sprinkle with salt and pepper.
  11. Bake for 20-25 minutes (rotating the tray part way through baking), until the biscuits are golden brown.
  12. Remove from the oven and transfer to a resting rack to cool slightly. Enjoy these while they’re still warm.

cheddar scone re-edit (3 of 3)