Description
Fluffy pull-apart biscuit pieces loaded with cream cheese cubes, sharp cheddar, diced jalapeños, and melted butter, baked together into one gloriously gooey, shareable loaf. A crowd-pleasing appetizer or side that delivers all the bold flavors of jalapeño poppers in every single pull.
Ingredients
- ½ cup butter, melted
- 1 cup canned sliced jalapeños, drained and diced small
- 1½ cups shredded cheddar cheese
- 2 (16-oz) cans refrigerated jumbo biscuits, sliced into quarters
- 8 oz cream cheese, cubed
Instructions
- Preheat oven to 350°F (175°C). Generously grease a bundt pan with cooking spray or butter and set aside.
- Open the biscuit cans and slice each biscuit into quarters. Place the pieces in a large mixing bowl.
- Add the diced jalapeños, shredded cheddar cheese, and cream cheese cubes to the bowl with the biscuit pieces.
- Pour the melted butter over everything and toss gently until all the pieces are well coated and the fillings are evenly distributed.
- Transfer the mixture into the prepared bundt pan, pressing down lightly to fill any gaps.
- Bake for 35–40 minutes until the top is deep golden brown and the center is fully cooked through.
- Remove from oven and let rest in the pan for 5 minutes before inverting onto a serving plate.
- Serve warm and pull apart to enjoy.
Notes
- Don’t skip greasing the bundt pan generously — the cheese can stick and make removal difficult.
- Let it rest for 5 minutes before inverting so the bread holds together when flipped.
- For extra heat, add a pinch of cayenne pepper or use hot canned jalapeños instead of mild.
- Prep Time: 10 minutes
- Cook Time: 15 minutes