Wickles Jalapeño Relish Biscuits

Flaky, buttery, warm, and spicy. These wicked biscuits are sure to make your mouth water.


  • 1/2 cup butter (1 stick), frozen
  • 2 1/2 cups self-rising flour
  • 4 tbsp Wicked Jalapeño Relish
  • 1 cup buttermilk
  • Parchment paper
  • 2 tbsp butter, melted


  1. Preheat oven to 475°. Grate frozen butter using a box grater or cheese grater. Mix grated butter and flour in a bowl, and put in fridge to chill for 10 minutes.
  2. Make a hole in the middle of the mixture, stir Wicked Jalapeño Relish into buttermilk in a separate bowl, add wet mixture to dry mixture and stir.
  3. Turn dough out onto a lightly floured counter, and sprinkle more flour on top of the dough. Using a floured rolling pin, roll dough into a 3/4-inch-think rectangle. Fold dough in half so short ends meet, repeat rolling and folding process 4 more times.
  4. Roll dough to 1/2-inch thickness and cut with a round cutter, or use the mouth of a glass that has been floured.
  5. Place rounds on a parchment paper-lined baking sheet and bake for 15 minutes or until lightly browned. Brush with melted butter.
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