Manchego and Jalapeño Biscuits

Preparation info

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Manchego is a dry and flavorful cheese made from the milk of Manchega sheep in the La Mancha region of Spain. I like to serve these cheesy, jalapeño-flecked biscuits with bold-flavored dishes, such as barbecued ribs, roast pork shoulder, or chili con carne.


  • 2 cups (10 oz/315 g) all-purpose flour, plus more for dusting
  • 1 Tbsp baking powder
  • 1 tsp sea salt
  • 1 jalapeño chile, seeded and minced
  • 3 oz (90 g) aged Manchego cheese, grated
  • 6 Tbsp (3 oz/90 g) cold unsalted butter, cut into small pieces
  • ¾ cup (6 fl oz/180 ml) plus 2 Tbsp whole milk


Preheat the oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, salt, chile, and cheese. Scatter the butter over the top. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the butter pieces are the size of peas. Pour the milk into the flour mixture. Using a fork, turn just until the dry ingredients are moistened. With your hands, gather the dough into a rough ball and knead a few times in the bowl.

On a lightly floured work surface, roll out the dough into a round about ½ inch (12 mm) thick. Using a round biscuit cutter about inches (3 cm) in diameter, cut out as many rounds as you can and place them on a baking sheet. Gather together the scraps, roll out again, cut out as many rounds as you can, and add to the baking sheet.

Bake until the biscuits have puffed slightly and the tops are lightly golden, about 10 minutes. Serve at once.