Sun-Dried Tomato, Garlic, and Jalapeño Biscuits Recipe


  • 2 cups (240g) All-purpose flour
  • 1 tablespoon (15g) Baking powder
  • 1 teaspoon (5g) Sugar
  • 1/2 teaspoon (2.5g) Salt
  • 1/2 cup (115g) Cold butter, cut into small pieces
  • 3/4 cup (180ml) Milk
  • 1/3 cup (50g) Chopped sun-dried tomatoes (drained if oil-packed)
  • 2 cloves Garlic, finely minced
  • 2 tablespoons (30g) Jalapeños, finely chopped (remove seeds for less heat)


  1. Preheat Oven: Heat your oven to 425°F (220°C). The high temperature is crucial for a quick rise.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
    • Flour: Base for structure.
    • Baking Powder: Leavening agent for rise.
    • Sugar: Slight sweetness.
    • Salt: Flavor enhancer.
  3. Incorporate Butter: Add cold butter to the flour mixture. Blend using a pastry cutter or fingers until it resembles coarse crumbs.
    • Cold Butter: Essential for flakiness; steam from the melting butter during baking creates layers.
  4. Add Flavorings: Stir in the sun-dried tomatoes, garlic, and jalapeños.
    • Sun-Dried Tomatoes: Add umami and slight tanginess.
    • Garlic: Adds aroma and depth of flavor.
    • Jalapeños: Provide heat and a fresh flavor.
  5. Add Milk: Pour in milk and stir until just combined. Avoid overmixing to prevent tough biscuits.
    • Milk: Moistens the dough, activates the baking powder, and contributes to the flavor.
  6. Form Biscuits: Drop spoonfuls of dough onto a parchment-lined baking sheet.
    • No kneading or rolling required, keeping gluten development minimal for tender biscuits.
  7. Bake: Bake for 15-18 minutes or until golden.
    • The high heat causes rapid rising and browning due to the Maillard reaction and caramelization.
  8. Cool and Serve: Let them cool slightly before serving.

Scientific Explanations

  • Oven Temperature: High heat is key for rapid expansion of gases (CO₂ and steam) resulting in a quick rise and flakiness.
  • Cold Butter: Cold butter in the dough melts during baking, creating steam that separates layers, contributing to flakiness.
  • Minimal Mixing: Keeps gluten development low, ensuring the biscuits remain tender and crumbly.
  • Baking Powder as a Leavening Agent: It releases CO₂ when moistened and heated, which helps the biscuits to rise.
  • Sun-Dried Tomatoes, Garlic, Jalapeños: Each adds its unique flavor profile, enhancing the overall taste and aroma of the biscuits.

This recipe combines the classic flaky, tender texture of biscuits with the bold flavors of sun-dried tomatoes, garlic, and jalapeños, creating a deliciously savory treat perfect for breakfast or as a side. The scientific explanations help understand how each ingredient and step contributes to the final product’s texture and flavor.

John Nguyen
John Nguyen
Articles: 103

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