Smoked Gouda and Bacon Jalapeño Biscuits

Ingredients

• 240 g (2 cups)plain flour
• 10 ml (2 tsp)granulated sugar
• 5 ml (1 tsp)baking powder
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)chilli powder
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)dried oregano
• 360 ml (1 1/2 cups)double cream
• 120 ml (1/2 cup)spicy pickled jalapeños, diced
• 170 g (6 oz; about 1 1/2 cups)grated smoked Gouda with bacon, or another cheese with or without bacon

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a baking tray with baking parchment.

2. 2

   Mix dry ingredients

   Put the flour, sugar, baking powder, salt, chilli powder, garlic powder and oregano in a large bowl. Whisk until evenly combined.

3. 3

   Make the dough

   Pour about 300 ml (1 1/4 cups) of the cream into the flour mixture. Gently toss it together with your hands until most of the flour is dampened but a few dry patches remain at the bottom. Add the cheese and jalapeños, then knead them in gently. If no dry flour remains, continue; if the mixture seems dry, add just enough of the remaining cream to make a soft, sticky dough.

4. 4

   Shape the biscuits

   Turn the dough onto a floured work surface and dust the top with a little flour. Pat it into a circle about 20–23 cm (8–9 inches) across and 2.5 cm (1 inch) thick. Cut out 8 biscuits with a 6 cm (2 1/2 inch) cutter and arrange them on the lined tray.

5. 5

   Bake until lightly browned

   Bake for 15 minutes, until the biscuit tops are very lightly browned.

What are cream biscuits?

Cream biscuits are quick, tender biscuits made by mixing cream into seasoned flour rather than working in butter. This savoury version pairs smoky cheese and bacon with the bright heat of pickled jalapeños.

The method is straightforward: mix, gently bring the dough together, cut and bake. Keeping the handling light helps the biscuits stay soft inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 9g protein, 27g carbs, 24g fat.

Flour provides most of the carbohydrates, while the cream and cheese contribute much of the fat; the cheese and bacon also supply protein. Have one biscuit with soup or a generous portion of vegetables to make a more balanced plate.

Why these ingredients work

Cream: It supplies both moisture and richness, so there is no separate butter to cut into the flour. Begin with most of it and add the rest only if the dough needs it.

Smoked Gouda and bacon: Their savoury, smoky flavour gives the biscuits plenty of character. The recipe also allows another grated cheese, with or without bacon.

Pickled jalapeños: Dicing them distributes their spicy, tangy flavour through the dough. Drain them well so they do not add excess liquid.

Bring the dough together gently

Cream first: Toss the flour mixture with about 300 ml cream until most of the flour is moistened, leaving some dry bits behind. This makes it easier to judge how much more cream the dough needs.

Fold-ins: Knead in the cheese and jalapeños gently, stopping once they are spread through the dough. The finished mixture should be soft and sticky rather than firm.

Cutting and shaping

Thickness: Pat the dough to about 2.5 cm thick so the biscuits have enough height to bake up soft. A light dusting of flour on the work surface and dough helps with handling.

Cutter: Press the 6 cm cutter straight down to make 8 biscuits. Avoid twisting it, which can compress the edges.

How to tell they are done

Colour: The recipe calls for 15 minutes in a 220°C oven, with the tops only very lightly browned. Check them at that point rather than waiting for a deep golden colour.

Texture: The outside should feel set while the centre remains tender. Let them cool briefly on the tray before serving.

Serving ideas

Soup: Serve a warm biscuit alongside tomato soup, bean soup or a bowl of chilli. Its smoky, spicy flavour works well with something spoonable.

Brunch: Add them to a savoury brunch spread with eggs or fresh vegetables. They are also substantial enough to serve as a snack on their own.

Recipe notes & tips

• Drain the pickled jalapeños before dicing and adding them.
• Keep a little of the cream back until you have checked the dough’s consistency.
• Use a light touch when mixing and kneading to keep the biscuits tender.
• Flour the cutter lightly if the sticky dough clings to it.
• Arrange the cut biscuits on the lined tray with a little space between them.

Variations

• Change the cheese: Use another grated cheese if smoked Gouda is unavailable.
• Skip the bacon: Choose smoked Gouda without bacon for a meat-free variation.
• Adjust the heat: Use fewer jalapeños for a milder biscuit.
• Add herbs: Swap the dried oregano for another dried herb you enjoy.
• Use plain Gouda: Choose unsmoked Gouda for a gentler cheese flavour.

Common mistakes to avoid

• Adding all the cream at once: Hold back some and add it only if dry flour remains.
• Making the dough too dry: Add the reserved cream gradually until it is soft and sticky.
• Overworking the mixture: Knead only enough to distribute the cheese and jalapeños.
• Patting the dough too thin: Keep it about 2.5 cm thick for substantial biscuits.
• Waiting for dark tops: Take them out after 15 minutes when they are only lightly browned.

How to store

Store cooled biscuits in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven until warmed through; avoid prolonged heating, which can dry them out.

Frequently asked questions