• thumbnail image 1
  • thumbnail image 2
Print to PDF

Print recipe

Kick-ass Cheddar Cheese and Jalapeño Biscuits



30 piece(s)

Kick-ass Cheese and Jalapeno Biscuits

  • 3-4 jalapeños, To taste, De-seeded, cut into 2cm pieces
  • 180 g Good Cheeses (see tip), 3cm cubes
  • ground cayenne pepper, To taste
  • 340 g plain flour, Plus extra for bench dusting
  • 1 level tsp salt
  • 1/4 level tsp baking powder
  • 210 g softened unsalted butter, Cut into 1-2cm cubes
  • 1 level tbsp ice cold water, Up to 1/3 cup as required
  • 1 egg, For egg wash
  • 1 level tbsp Milk, For egg wash
  • to taste sea salt flakes, For sprinkling prior to baking
  • 6
    1h 50min
    Preparation 1h 30min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21

Recipe's preparation

  1. To bowl, add jalapeños, mince 4 secs, speed 8. Scrape down with spatula, repeat. Pieces should be small and uniform. Set aside.
  2. Without washing bowl, add cheeses. Turbo, 2 sec bursts until coarsest grated, maybe three bursts. Set aside.
  3. Without washing bowl. Add flour, salt, cayenne, baking powder to bowl. Mix 10 secs, speed 5. Shake down bowl or use spatula to get flour off bowl sides. Add butter, mix 5 secs, speed 5. Mixture should resemble coarse breadcrumbs.
  4. Add reserved cheese and jalapeños to bowl ingredients, give a bit of a mix with the spatula to start incorporating into flour a little. Without measuring cup, start and add 50ml - 125ml water to start for approx. 15 -25 seconds. Watch dough, add water gradually till mixture comes together in a loose dough. Use spatula through lid to push dough down if it balls up towards the lid. It will be a bit sticky, but will come together when kneaded.
  5. Turn dough out onto lightly floured bench top. Knead lightly to bring together, and shape into a loaf approx. 3.75cm - 4 cm in diameter, wrap tightly in glad wrap. Resist the urge to nibble at this cheesy, buttery dough tmrc_emoticons.;) Cut log in half if needed for ease of handling,it's a long log! Place into fridge for up to 1 hour to firm, meanwhile preheat oven to 200 Celsius and line 2 baking sheets with baking paper.
  6. Prepare egg wash. With a sharp knife, carefully slice loaf into discs up to 1cm wide, depending on how thick or thin you like them. The thinner, the crispier. 1cm seems to give a good, balanced biscuit. As you cut, rotate and continue keeping the log in a circular shape.
  7. Place onto baking sheet, they do spread a little so leave a small gap. Badge with egg wash and sprinkle a few sea salt flakes.
  8. Bake in centre of oven 12-15 mins or until golden and done to your liking.

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now


Try to get the jalapeños uniform in size, rather small, they will appear as flakes in the biscuit (see photo).

If you want to sieve flour, then quantity is 2 and a 1/3 cups approx.

For cheese, the better the quality the more tasty the biscuit. I use 100g strong cheddar, 40g Red Leicester, 40g Parmesan. Cayenne is to taste, I probably use 1/4 teaspoon. As a variant I sometimes put 40g or so of chilli cheese (pictured in photo of logs), and just a smidge of cayenne!

My log is about 64cm long when shaped, so 1cm width you can get around 60 biscuits. The longer the log, the smaller the diamateter, the thinner the biscuits, the difference in quantity.

Rotate the log as you cut so keep its circular shape, I use dental floss to cut the circles, then gently shape to circles, else ensure you have a very sharp, clean knife.

I also use Fleur de Sel salt, but sea salt flakes are just as nice, just don't clump it up! Enjoy!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.