Rich, tender cream biscuits filled with smoked Gouda, bacon, and jalapeños — crisp at the edges, pillowy inside, and packed with spicy, cheesy flavor. From start to finish, these biscuits are on the table in under 30 minutes.
Biscuits are deceptively simple and endlessly satisfying. I make them in many ways, and cream biscuits have become a favorite when I want something quick and indulgent. Unlike buttermilk biscuits — which require cutting butter into flour — cream biscuits use heavy cream to bring the dough together. That shortcut not only speeds up the process, it creates a rich, tender crumb that pairs beautifully with bold add-ins like smoked Gouda, bacon, and a hit of jalapeño.
These biscuits are forgiving and easy to adapt. If you like a smoky tang, use smoked Gouda. If you prefer a sharper bite, cheddar or Colby jack work well. You can add cooked crumbled bacon or use a cheese that already includes bacon for convenience. The diced pickled jalapeños add bright heat and a touch of acidity that keeps the biscuits from feeling too heavy.
Recipe Notes:
Choose the cheese and bacon combination you enjoy most. I’ve made these with smoked Gouda (my favorite), plain Gouda, cheddar, and Colby jack. If your store carries smoked Gouda with bacon mixed in, it’s a great time-saver — no separate cooking required. If not, cook 3 strips of thick-cut bacon until crisp and crumble them into the dough. Alternatively, omit bacon entirely for a vegetarian version focused on the cheese and jalapeños.
Pickled jalapeños are recommended for brightness and convenience. Diced fresh jalapeño can be used instead, but reduce the amount if you want milder heat. If you prefer a non-spicy biscuit, simply leave out the jalapeños and increase the cheese and bacon (if using) for extra savory flavor.
Other Recipes you might like:
- Simple Baking Powder Biscuits
- Homemade Potato Rolls
- The Best Dinner Rolls
- Simple Homemade White Bread
📖 Recipe
Smoked Gouda and Bacon Jalapeño Biscuits
8 biscuits
These cream biscuits are rich and tender, studded with smoky cheese, salty bacon, and zesty jalapeños. They bake quickly and make an excellent accompaniment to breakfast, brunch, or a savory snack.
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1½ cups heavy cream, divided
- ½ cup spicy pickled jalapeños, diced (or to taste)
- 6 oz (about 1½ cups) grated smoked Gouda with bacon, or your preferred cheese
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, chili powder, garlic powder, and oregano until evenly distributed.
- Pour about 1¼ cups of the heavy cream into the flour mixture. Using your hands or a stiff spatula, gently toss and fold the flour with the cream until most of the flour is moistened. Leave some dry bits at the bottom — that’s fine. Add the grated cheese and the diced jalapeños, then gently knead them into the dough. If the dough seems too dry, gradually add more of the remaining cream until you have a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and sprinkle a little flour on top. Pat the dough into an 8–9 inch circle about 1 inch thick. Use a 2½ inch round biscuit cutter to cut out 8 biscuits, re-shaping the scraps and repeating until you have all 8 biscuits. Place them on the prepared baking sheet.
- Bake for about 15 minutes, until the tops are lightly browned and the biscuits are set. Remove from the oven and let cool slightly before serving.
These biscuits are versatile: serve them warm with butter, honey, or jam at breakfast, or alongside soups and salads for a savory meal. They also make a great handheld for brunch gatherings or weekend breakfasts when you want something flavorful without a long prep time.
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