Jalapeno Cheddar Biscuits
There are big and bold flavors in these easy Jalapeno Cheddar Biscuits that bake up light, fluffy, and delicious. Don’t be intimidated by making biscuits from scratch! They’re not hard, and once you get a taste of these homemade biscuits, you’ll never want them any other way!
If you love jalapenos, then these biscuits are for you! They’re not particularly spicy – baking jalapenos tends to tone down the spiciness a bit – but they are packed with flavor! They’re light and fluffy, and the cheese and jalapeno flavors work so nicely together.
Jalapeno Cheddar Biscuits
This Jalapeno Cheddar Biscuits recipe will make about 12 biscuits, and you will need a biscuit cutter for these. The best biscuit cutters have thin walls so that they don’t pinch down the dough when cutting the biscuits. This encourages them to rise and puff up with those lovely layers we all love. A 3-inch biscuit cutter works really well to give you nice big and plump biscuits, but you can use a larger or smaller cutter – just make sure to adjust the cooking time.
You can also freeze these biscuits, so make a double batch! I love defrosting and warming up a biscuit to go with my lunch, and they’re easy to make in advance and then just thaw if you’re entertaining and don’t want to spend extra time in the kitchen.
Why I love this recipe
- The cheddar and jalapeno flavors really come through!
- They’re easy to make, and you can make them ahead and freeze them.
- These biscuits aren’t overly spicy, but they do have a bit of a kick.
Gather these ingredients
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt and pepper
- Sharp cheddar cheese – Shredded.
- Jalapeno peppers – Seeded and finely chopped.
- Unsalted butter – Very cold butter; cut into cubes.
- Buttermilk – Whole or low-fat.
- Melted butter – To brush on the tops.
How to make the best Jalapeno Cheddar Biscuits
- Preheat your oven to 450-F and line a baking sheet with parchment paper.
- Add the flour, baking powder, sugar, salt, and pepper to a large mixing bowl and mix until combined.
- Add the shredded cheddar and most of the chopped jalapenos to the flour mixture. Reserve some for sprinkling on top before baking. Mix well.
- Add the cold butter cubes to the mixture and use a pastry cutter to cut the butter into the dough until it resembles coarse crumbs.
- Add ¾ cup of the buttermilk to the dough and mix with a wooden spoon until the dough starts to come together. Add a bit more buttermilk, a spoonful at a time, until the dough is sticky but not wet.
- Turn the dough out onto a lightly floured surface and pat it into a ¾-inch thick rectangle.
- Fold the dough in half over itself, and pat it back into a rectangle. Repeat this process two more times.
- Cut biscuits from the ¾-inch thick rectangle, then reshape the dough into a rectangle and cut out the remaining biscuits.
- Place the biscuits onto the parchment paper-lined baking sheet so that they’re close together. Brush the tops with the melted butter and sprinkle with the reserved jalapenos.
- Bake for 15-17 minutes or until they’re puffed up and golden brown on top.
- Let cool slightly, and enjoy!
Tips & substitutions
- Make sure to remove the seeds from the jalapenos because they’re unpleasant to eat. You can leave the inside ribs intact if you like a bit of extra heat.
- Yellow sharp cheddar is my pick for these biscuits, but you can use any cheese.
- You can also use your hands to work the butter into the dough, if you don’t have a pastry cutter.
- Don’t overmix the dough. It should be sticky but not wet. You may not need all the buttermilk.
- If your dough is too wet, add a few spoonfuls of flour, one at a time, until it is tacky.
These biscuits are so delicious on their own when you need a light lunch or snack. But they’re also delicious as a side dish. Serve them on a Chili Charcuterie Board, with this amazing avocado and chicken salad, or with a hearty bowl of soup.
These biscuits are best eaten hot and fresh from the oven. They will keep for a day or so on the counter if they’re tightly wrapped. Or freeze them! Pop the cooled biscuits into an airtight container or freezer-safe plastic bag and freeze them for up to a month. Then, thaw and enjoy!
Check out these awesome biscuit recipes while you’re here
- Pumpkin Biscuits
- Buttermilk Biscuit & Gravy Board
- Bacon & Dill Buttermilk Biscuits
- Easy 7-up Biscuits
Get the Recipe:
Jalapeno Cheddar Biscuits
- 2 ¼ cups all-purpose flour
- 2 Tbsp baking powder
- 2 tsp granulated sugar
- 1 teaspoon salt
- ½ tsp pepper
- 1 ¼ cups Sharp cheddar cheese freshly grated, USE YELLOW not white
- 2-3 jalapeno peppers seeded and finely diced, divided (for sprinkling on top)
- 8 Tbsp unsalted butter very cold, cut into cubes
- ¾ - 1 cup cold buttermilk whole or low-fat
- Melted butter for brushing tops
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, add the flour, baking powder, sugar, salt and pepper, and mix until combined. Add the freshly grated Sharp cheddar cheese and most of finely diced jalapenos to the bowl and toss them in the flour. [Set aside a small amount of jalapeno for sprinkling on top before baking.]
- To the same bowl, add the cold butter cubes and cut the butter into the dough until it resembles coarse crumbs. You can use a pastry cutter tool or you can use your hands.
- Into the mixture, addd ¾ cup of buttermilk and using a wooden spoon, mix the dough until all the flour is moistened and it starts to come together. If using your hands you can feel if you need to add more buttermilk. You want the dough to be slightly sticky, but not wet.
- Onto a lightly floured surface, turn the dough out and pat it into a ¾ inch-inch thick rectangle. Fold the dough in half over itself, and pat it back into a rectangle shape. Repeat this process 2 more times. Finally, pat the dough out into a rectangle about ¾ inch thick. Using a 3-inch biscuit cutter, cut 6-8 biscuits from each. Reshape and cut more biscuits.
- On the baking sheet, place the biscuits close together and brush the tops with melted butter.
- Top each biscuit with a few sprinkles of finely diced jalapeno pepper, and bake the biscuits for 15 to 17 minutes or until golden brown on top.
- Serve and enjoy!