Jalapeno Cheddar Biscuits
These jalapeño cheddar biscuits hit that perfect spot between comfort food and something a little special. They’re basically regular biscuits that got an upgrade – sharp cheddar adds richness while fresh jalapeños bring just enough heat to keep things interesting without overwhelming.
The cheese creates these nice crispy edges while keeping the inside tender. Don’t worry if you’re not usually a biscuit baker – these are pretty forgiving and even imperfect ones taste great. Just don’t skip grating the cold butter – it’s key for getting those flaky layers.
What you need for Jalapeño Cheddar Biscuits
2½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup cold butter, cubed
1 cup cold buttermilk
2 cups shredded sharp cheddar cheese
2-3 jalapeños, seeded and finely diced
2 tablespoons melted butter (for brushing)
How to make Jalapeño Cheddar Biscuits
Hey there! Let me walk you through making these cheesy, spicy biscuits. I’ve made these countless times, and I’ll share all the little details that make them turn out perfect.
1. Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper – this prevents the cheese from sticking and makes cleanup way easier.
2. Grab your jalapeños first. Cut them in half, scrape out the seeds and white membranes (that’s where most of the heat lives), and dice them really finely – you want little pops of heat, not big chunks. If your hands are sensitive, wear gloves for this part.
3. In a large bowl, whisk together your flour, baking powder, salt, and baking soda. Make sure to break up any little lumps of baking powder – they can leave bitter spots in your biscuits.
4. Now here’s the crucial part: Take your COLD butter cubes and cut them into the flour mixture. You can use a pastry cutter, but I find two knives work just fine. You’re looking for pieces about the size of peas – some a bit bigger, some a bit smaller. This is what gives you those flaky layers. If the butter starts feeling soft, pop the bowl in the fridge for 10 minutes.
5. Stir in the shredded cheddar and diced jalapeños until they’re evenly distributed through the flour mixture. The cheese should be distinct pieces, not clumped together.
6. Make a well in the center and pour in your cold buttermilk all at once. Using a fork, stir just until the dough starts coming together – it’ll look shaggy and a bit dry in spots, and that’s perfect. You definitely don’t want to overwork it.
7. Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1-inch thick. Don’t use a rolling pin – your hands are gentler and won’t overwork the dough.
8. Fold the dough into thirds like a letter, then pat it out again. Do this twice more – this creates those lovely layers. Finally, pat it out to about 3/4-inch thickness.
9. Using a sharp-edged 2½-inch biscuit cutter (or a clean, empty can), press straight down to cut the biscuits – don’t twist! Twisting seals the edges and prevents them from rising properly. Place them on your prepared baking sheet with the sides touching – this helps them rise taller.
10. Brush the tops with melted butter and pop them in the oven for 12-15 minutes. They’re done when they’re golden brown on top and you can see the cheese bubbling a bit around the edges.
Let them cool for about 5 minutes before serving – that molten cheese is no joke! They’re best fresh and warm, when you can see the steam escape as you pull them apart.
🔍 Recipe Notes & Tips:
• Use COLD ingredients – this isn’t just being fussy, it’s what makes them flaky
• Grate your own cheese – pre-shredded has anti-caking stuff that makes it melt weird
• For less heat, remove jalapeño seeds; for more heat, leave some in
• No buttermilk? Use regular milk + 1 tbsp vinegar, let sit 5 minutes
• Don’t toss the scraps after cutting – gently smoosh together and cut more biscuits
• Space them close on the pan – they help each other rise higher
🍽️ Serving Suggestions:
• Perfect with chili or hearty soups
• Great alongside scrambled eggs for breakfast
• Drinks: Cold beer, especially Mexican lagers
• Morning serve: Hot coffee or spicy Bloody Mary
• Evening serve: Margaritas or crisp white wine
🎉 Different Occasions:
• Brunch: Make mini versions for bite-sized treats
• Tailgating: Can be made ahead, wrapped in foil, reheated on site
• Potluck: Double batch, transport in covered container while warm
• Holiday: Add red peppers during Christmas for festive look
• Game day: Serve with queso dip
📦 Storage & Leftovers:
• Best eaten same day
• Store room temp up to 24 hours in airtight container
• Freeze uncooked cut biscuits for up to 3 months
• Reheat in 350°F oven for 5-7 mins (not microwave – gets tough)
• To refresh next day: Split, butter, toast under broiler
