Pepper Jack Cheddar Biscuits

Fluffy, cheddar biscuits are the perfect accompaniment to any meal. I used Cabot Pepper Jack Cheddar in this recipe and it provides the perfect kick of heat and pairs nicely with the smoked paprika. Feel free to use a regular cheddar for this recipe.

Tips for making biscuits:

-Do not overwork the butter. There should be pieces of butter still visible.

-Make sure the dough is cold, it is okay to place in the fridge for 10-15 minutes.

-Get creative-other herbs like rosemary and thyme are delicious in biscuits.

Aside from the incredible product, one of the reasons I love Cabot is because it is a co-operative owned by farm families throughout New England & NewYork and 100% of profits go back to the farmers. 🙂

Prep Time 30 minutes
Cook Time 15 minutes


  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 6 tablespoons unsalted butter, melted
  • 8 ounces Cabot Pepper Jack Cheese, shredded
  • 1 egg
  • 1 cup buttermilk
  • 1 tablespoon chopped chives


  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, stir the flour, sugar, baking powder, salt and paprika to combine. Add the 1/2 cup cold cubed butter and toss into the flour mixture. Use your hands or two forks to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. 
  • Stir in 1 1/2 cups of the Cabot cheese into the flour mixture. Make a well in the center of the bowl. Whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. 
  • Scoop the dough into 12 even portions onto the prepared sheet pan. Brush with melted butter and sprinkle cheese on the top. Bake for 15 minutes, then brush the top with butter and bake an additional 5-7 minutes. Sprinkle chives on top and enjoy!

This post and recipe are sponsored by Cabot Cheese. All content and ideas are my own. Thank you for supporting the companies that help support and keep this blog going.

Make this recipe? I would love to see! Tag me using @AmandasPlate #AmandasPlate


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