Flaky Jalapeno Cheddar Biscuits
Jalapeno cheddar biscuits are flaky homemade biscuits with plenty of cheesy flavor and a little kick from fresh jalapeños. They take only 15 minutes to prep and are ready in about 30 minutes, making them an easy savory side for weeknight dinners, brunch, or a warm snack.
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Reasons You’ll Love This Recipe
- Fast and easy: The dough comes together in about 15 minutes with no yeast or rising time.
- Flaky, tender layers: Cold butter and a few simple folds give these biscuits a bakery-style texture.
- Big savory flavor: Sharp cheddar and fresh jalapeno make every bite cheesy, buttery, and lightly spicy.
- Easy to adjust: Use one seeded pepper for mild biscuits or two peppers with some seeds for more heat.
- Versatile: Serve them with breakfast, casseroles, soups, chili, or as a snack with honey butter.
If you enjoy quick homemade breads, try my 3-ingredient sour cream biscuits for an extra-simple option. These cheddar biscuits with chilies offer another cheesy variation, and my Little Caesars Crazy Bread is perfect when you are craving soft, garlicky breadsticks.
Jalapeno Cheddar Biscuits Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- All-purpose flour: Provides enough structure for the biscuits while keeping the crumb tender.
- Baking powder and baking soda: This combination gives the dough plenty of lift. The baking soda reacts with the acidic buttermilk.
- Sugar: A small amount rounds out the heat without making the biscuits sweet.
- Cold unsalted butter: Cold cubes create steam in the oven, which forms flaky layers. Keep the butter chilled until you need it.
- Sharp cheddar cheese: Sharp cheddar delivers the strongest cheese flavor. Shred it from a block for the smoothest melt.
- Fresh jalapenos: Use one or two, depending on the size and your preferred heat level. Removing the seeds and pale inner ribs makes them milder.
- Buttermilk: Adds tang, tenderness, and moisture while activating the baking soda.
Substitutions and Variations
- No buttermilk: Add 2 teaspoons lemon juice or white vinegar to a measuring cup, then add milk to reach 3/4 cup. Let it stand for 5 minutes before using.
- Different cheese: Try pepper jack for more spice, Monterey Jack for a milder flavor, or a cheddar-jack blend.
- Pickled jalapenos: Drain and pat them very dry before dicing so they do not add excess moisture.
- Add bacon: Fold in cooked, crumbled bacon with the cheddar and jalapenos.
- Add garlic: Whisk a pinch of garlic powder into the dry ingredients.
How to Make Cheddar Jalapeno Biscuits
STEP 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
STEP 2: Add the flour, baking powder, baking soda, salt, and sugar to a large bowl. Whisk until evenly combined.
STEP 3: Add the cubed cold butter. Cut it into the flour using a pastry cutter or your fingers until coarse crumbs form.
STEP 4: Stir in the shredded cheddar and finely diced jalapeños until they’re evenly distributed throughout the flour mixture.
STEP 5: Pour in the buttermilk and gently stir just until the dough comes together. Add another splash of buttermilk if the dough seems too dry.
STEP 6: Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.
STEP 7: Fold the dough over itself two or three times, then gently pat it back to about 1 inch thick.
STEP 8: Cut the biscuits with a round biscuit cutter. You can also use a sharp knife to cut the dough into squares.
STEP 9: Arrange the biscuits on the prepared baking sheet. Then place them close together for softer sides or farther apart for crispier edges.
STEP 10: Bake for 15 to 18 minutes until the biscuits are golden brown on top and cooked through. Then serve warm.
Expert Tips For Cheddar and Jalapeno Biscuits
- Keep everything cold: Cold butter is essential for flaky biscuits. You can chill the flour mixture and shredded cheese if your kitchen is warm.
- Do not overmix: Stop stirring as soon as the dough holds together. Because, overworking develops gluten and makes biscuits tough.
- Measure flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour.
- Grate your own cheese: Pre-shredded cheese contains anti-caking powder and does not melt as smoothly. So, I highly recommend shredding your own cheese.
- Cut straight down: Twisting a round cutter seals the edges and can prevent the biscuits from rising evenly.
- Check the centers: The tops should be golden, and a biscuit gently pulled apart should not look wet or doughy inside.
Common Mistakes to Avoid When Making This Cheddar Jalapeno Biscuits Recipe
- Adding too much liquid: Add extra buttermilk only a tablespoon at a time. A wet dough spreads instead of rising tall.
- Leaving jalapeno pieces too large: Finely diced peppers distribute flavor evenly and keep the dough easy to cut.
- Rerolling repeatedly: Gather scraps gently and reroll only once so the last biscuits stay tender.
Serving Suggestions
Serve these cheddar and jalapeno biscuits warm with softened butter, honey butter, or a drizzle of hot honey. They also make an excellent side for chili, tomato soup, scrambled eggs, or a hearty breakfast plate.
For dinner, pair them with lasagna with cottage cheese, a comforting bacon cheeseburger casserole, or this easy Mexican casserole. The buttery biscuits are perfect for rounding out savory meals.
How to Store
- Storage: Keep cooled biscuits in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store the biscuits in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled biscuits in a freezer-safe container for up to 3 months. You can freeze them individually before transferring them to a larger container.
- Reheating: Warm biscuits in a 350°F oven for several minutes. Individual biscuits can also be microwaved briefly until warm.
Jalapeno Cheddar Biscuits Recipe FAQs
They are usually mild to medium. For less heat, use one jalapeno and remove the seeds and pale inner ribs. For a spicier batch, use two peppers and leave in some seeds.
Yes. Drain and pat pickled jalapenos very dry, then finely chop them before adding. Their flavor is tangier and usually milder than fresh peppers.
Warm butter, old leavening, overly wet dough, or twisting the biscuit cutter can limit the rise. Use fresh baking powder and baking soda, keep the butter cold, and press the cutter straight down.
For the best rise, shape and cut the biscuits, then refrigerate them for up to 24 hours or freeze them. Bake chilled biscuits as directed; frozen biscuits may need a few additional minutes.
Absolutely. Pat the dough into a rectangle and cut it into squares with a sharp knife or bench scraper. This also avoids scraps and extra handling.
More Jalapeno Recipes to Try
- Keep the spicy flavor going with jalapeno popper potato salad or classic bacon-wrapped jalapeno poppers.
- For something bright and fresh, try fresh pineapple salsa with jalapenos.
- My jalapeno popper crescent rolls make an easy party snack, while jalapeno popper mac and cheese is a creamy, comforting dinner.
Jalapeno Cheddar Biscuits
Equipment
- Mixing Bowl Large
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup cold unsalted butter cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 1 to 2 jalapeños finely diced, seeds removed for less heat
- ¾ cup buttermilk plus additional as needed
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Add the flour, baking powder, baking soda, salt, and sugar to a large mixing bowl. Whisk until evenly combined.
- Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the shredded cheddar cheese and finely diced jalapeños. Gently stir until evenly distributed throughout the flour mixture.
- Pour in ¾ cup buttermilk. Stir gently just until the dough begins to come together. If the dough seems too dry, add a small amount of additional buttermilk. Avoid overmixing the dough.
- Turn the dough onto a lightly floured work surface. Gently pat the dough into a rectangle about 1 inch thick.
- Fold the dough over itself 2 to 3 times to create flaky layers. After the final fold, gently pat the dough to approximately 1 inch thick.
- Use a round biscuit cutter to cut out the biscuits. For an easier option, use a sharp knife to cut the dough into squares.
- Arrange the biscuits on the prepared baking sheet. Place them close together for softer sides or leave space between them for crispier edges.
- Bake for 15 to 18 minutes, or until the biscuits have risen, the tops are golden brown, and the centers are cooked through.
- Remove from the oven and serve warm.
Notes
- Pat the Jalapeños Dry: After chopping the peppers, blot away extra moisture so it doesn’t make the biscuit dough wet or sticky.
- Use a Box Grater for the Butter: Grate very cold butter directly into the flour for small, evenly distributed pieces throughout the dough.
- Don’t Pack the Flour: Spoon the flour into your measuring cup and level it off. Too much flour can make the biscuits dry.
- Save Some Cheddar for the Tops: Sprinkle a little extra cheese over each biscuit before baking for a cheesy finish.
Nutrition Information
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Final Thoughts
This jalapeno cheddar biscuits recipe is proof that homemade bread does not have to be complicated. With cold butter and a few quick folds, you get golden tops, tender centers, and plenty of cheesy jalapeno flavor in just over 30 minutes. Serve them warm and watch how quickly they disappear.
