Wisconsin Queso Blanco Biscuits with Jalapeño Chile

  • Yield: 8 to 10 servings


3cups all-purpose flour
1/8cup sugar
1tablespoon baking powder
1/2teaspoon salt
6tablespoons butter, cut in small pieces
4ounces Wisconsin Queso Blanco* Cheese, crumbled
3/4cup buttermilk
1/3cup whole milk, plus additional for brushing biscuits
2tablespoons jalapeno chiles, minced
Coarse kosher or sea salt
Mango or peach preserves, optional


  1. Preheat oven to 425F.
  2. Combine flour, sugar, baking powder and salt in large bowl. Add butter. Blend in with pastry blender or by hand, using your fingertips. Blend in cheese with pastry blender or by hand. Mix in buttermilk, milk and jalapeño chiles just until blended. Add a little more milk if mixture is too dry. DO NOT OVERMIX.
  3. Turn dough out on lightly floured surface. Roll 1-inch thick. Fold each end to center of dough and then fold dough in half. Repeat rolling and folding 2 more times. Cut 1-inch thick dough into 3 1/2-inch circles with biscuit cutter or a glass. Place on baking sheet. Brush tops of biscuits with milk and sprinkle a bit of coarse salt over. Bake 16 to 18 minutes. Serve warm with butter and mango preserves, if desired.
*You may substitute Wisconsin Queso Fresco Cheese.
Recipe courtesy of the Wisconsin Milk Marketing Board