Chef Bob's Cheddar Jalapeno Biscuit with Bison Sausage Gravy

Bentwood Inn

4250 Raven Haven Road , Jackson, WY 83001 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 1 jalapeno, seeds removed, finely diced
  • 4 oz. grated cheddar cheese (about 1-1/2 cups if not weighing)
  • 4 oz. cold butter (1 stick) cut into small pieces
  • Tbs melted butter


  1. Preheat oven to 425 degrees
  2. Mix together milk & lemon juice if not using butter milk.
  3. In a bowl, whisk flour, baking powder and salt so well combined.
  4. Add jalapeno and cheese.
  5. Add the cold butter to flour mixture and using hands crumble together until butter is pea sized.
  6. Add milk and stir until combined. Mixture will be sticky.
  7. Flour work surface, and turn out dough. Knead gently for 1 minute, adding more flour if necessary, until smooth and less sticky. Do not over knead as it will toughen the biscuits.
  8. Roll out the dough until about ¼ inch thick, fold in half and pat down.
  9. Cut biscuits with biscuit cutter, or free form, place on greased cookie sheet about ½ inch apart.
  10. Brush with melted butter and bake until golden, about 15 minutes.
  11. Serve warm with Bison Sausage Gravy (recipe below)
About this recipe:

Chef Bob's Cheddar Jalapeno Biscuit with Bison Sausage Gravy