Cheesy Jalapeño Bacon Butter Swimming Biscuits

Overhead of Cheesy Jalapeno Bacon Butter Swimming Biscuit on a small wooden paddle stacked and on open off to the side

Cheesy Jalapeño Bacon Butter Swimming Biscuits

Biscuit beginner? These Butter Swimming Biscuits are easy and delicious thanks to being baked in a pool of butter. It's full of bacon crumbles, diced jalapeno and lots of hot cheese. Soft on the inside and a crispy buttery cheese bottom. Perfect with soup, chili or on breakfast sandwiches.

Course Side Dish, Snack

Prep Time 15

Cook Time 30

Resting time 5

Total Time 50

Servings people

Calories 352kcal

Author Mara

Ingredients

8 tablespoons unsalted butter
2.5 cups AP Flour
4 teaspoons baking powder
2 teaspoons garlic powder
1 teaspoons kosher salt
2 teaspoons granulated sugar
2 cups mexican shredded cheese I recommend Tillamook's Thick Cut Farm Style Shredded Cheese
1.5 cups buttermilk
2-3 jalapeños seperated into 3-4 tablespoon diced jalapenos and 9 slices of jalapenos
4 slices bacon (cooked) chopped/crumbled

Instructions

Pre-heat oven to 450°F.
Whisk dry ingredients in a large bowl until combined.
Add-in thick-cut Mexican cheese and bacon bits. Combine with a spatula or wooden spoon.
Add in buttermilk and jalapeno.Mix until just combined with a spatula or wooden spoon.
Once the oven is pre-heated to 450°F. Melt butter in a microwave-safe bowl for 1 minute. Pour into a 9x9 baking pan*.
Turn dough into the pan. Flatten out with a spatula or off-set spatula.
Pre-cut 9 squares with a knife.
Top with sliced Jalapeño in each square.
Bake for 30-35 minutes.
Let sit for 5 minutes for the butter to soak into the butter.
Use a metal spatula** and serve biscuits.

Notes

*Make sure the pan you use has high walls to make sure the butter does not overflow out into the oven. You can place a sheet underneath to catch any overflowing butter.

**Use a small metal spatula to remove biscuits. The butter and cheese create a delicious crispy bottom to the biscuits and a metal spatula will help make sure it stays intact. Use something similar to this.

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition