Have you ever craved a spicy jalapeño popper but wanted to turn it into something even more fun and shareable? That’s exactly where this recipe came from. These jalapeño poppers are filled with creamy pimento cheese, wrapped in soft biscuit dough, and baked until golden and irresistible. It’s a mashup you didn’t know you needed, but once you try it, there’s no going back.

They’re the perfect appetizer for family get-togethers, game days, or football weekends with friends. Spicy, cheesy, and comforting all at once, these biscuit-wrapped poppers are easy to make and guaranteed to disappear fast from the table.

Instructions:

1. Preheat the oven to 425ºF. To prepare your baking sheet, line with parchment paper and place a wire rack on top. Grease the wire rack.

2. Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.

3. Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.

4. While the dough is chilling, prepare the jalapeños. Slice the peppers in half lengthwise, starting slightly below the top to keep part of the pepper connected. Using a small spoon, scoop out the seeds and discard. Once peppers are deseeded, fill a ziploc bag or piping bag with the pimento cheese. Cut the corner off to create a small opening. Then, pipe the cheese into the jalapeños and reunite the halves. Place the filled jalapeños on a tray or plate and place in the freezer for a few minutes while the dough continues to chill.

5. Once the dough is chilled, remove from the fridge. Transfer the dough on the parchment paper to your work surface. Using a knife or circular pastry cutter, slice the sheet of dough in half lengthwise. Next, slice triangles from each half similar to the shape of an unrolled croissant.

6. Take the jalapeños from the freezer. Roll each jalapeño in a triangle of dough and then place seam-side down on the wire rack. After rolling each jalapeño, brush them with remaining 2 tbsp of butter.

7. Bake for 20 minutes or until golden brown. Brush with any leftover butter once out of the oven and season with flaky salt. Serve with your dipping sauce of choice and enjoy!