Jalapeño Cheddar Biscuits are made from scratch with simple ingredients and easy to follow steps. These buttery, soft, and slightly spicy buttermilk biscuits are the perfect addition to so many different entrees. You’ll love this 30 minute homemade biscuit recipe!
For more flavorful biscuits recipes, try my Garlic Parmesan Herb Biscuits and Honey Butter Biscuits.
Table of Contents
These jalapeño cheddar buttermilk biscuits are soft and fluffy with a great cheesy flavor and a zesty bite from fresh jalapeño peppers. Whether you’re deciding on bread to serve at your holiday dinners or just planning a weekend family meal, these homemade biscuits are absolutely perfect.
You know what? You don’t have to limit yourself to just serving these fluffy bites of bread heaven just with dinner. They would be great for breakfast, lunch or as a snack too. Serve them with some sausage gravy or even topped with an egg. For lunch, use them as slider buns for mini burgers or sandwiches. The possibilities are endless!
If you take a quick look at the ingredients listed below, you’ll notice something wonderful – the list is so short! If you’re anything like me, you already have most of (if not all of) these ingredients already stocked in your kitchen right now. The best part? You toss these ingredients together and have perfect biscuits in just 30 minutes.
Ingredient Notes
Flour – All purpose flour works in any occasion. If possible, see if White Lily flour is available to you. It contains more protein. Note: if using White Lily flour, you will need to add an extra 2-4 tbsp since it’s lighter.
Buttermilk – Low fat buttermilk is the best option for biscuits! Note that substitutes never work as well!
Butter – It must be cold. It can be salted or unsalted, whichever you prefer is just fine. Don’t pull it out of the fridge until you’re ready to add it to the flour.
Cheddar – For the very best flavor and texture, grate the cheese right off the block.
Jalapeños – Jalapeños aren’t the spiciest peppers, but if you have a sensitivity with spicy foods, you can either remove the seeds or choose young peppers. Young peppers have smooth, firm skin. Older peppers are spicier and have visible veins on the skin.
Baking Powder and Baking Soda – Keep in mind that both baking powder and baking soda are the most potent when used within 6 months of opening the containers!
See recipe card for complete information on ingredients and quantities.
How to Make Jalapeño Cheddar Biscuits
Prepare. Preheat the oven to 425°F and lightly grease a baking sheet.
Mix the dry ingredients. In a bowl of an electric mixer, combine flour, baking powder, baking soda, sugar, white pepper and salt. Mix on low to combine ingredients (1).
Add butter. Grate cold butter on a cold box grater into the flour mixture (2). Mix on low, until batter resembles coarse crumbs.
Add jalapeños and cheese. Add jalapeños (3) and cheese (4). Mix until just incorporated and note that the dough will be sticky.
Add buttermilk. Pour cold buttermilk into the center of the mixture (5). Mix until just combined.
Knead the dough. Transfer the dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5-6 times and pat into a 1/2 inch-think circle (6).
Cut the biscuits. Using a cookie cutter (about 2 inches in diameter), cut out the biscuits (7). Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
Add butter. Place biscuits on the baking sheet leaving about an inch in between. Brush melted butter on top of the unbaked biscuits (8).
Add cheese. Sprinkle some shredded cheddar on top (9).
Bake. Bake for 15-18 minutes, until raised and golden brown (10).
Recipe FAQs
Of course, these biscuits are perfect to serve as a side with chilis and soups like Classic Chili, Turkey Chili, Chicken Tortilla Soup and Instant Pot Vegetable Beef Soup.
I also love serving them for breakfast! Simply split the biscuits in half and make a biscuit breakfast sandwich with some scrambled eggs and sausage.
You can also use the biscuits as your bread for mini sandwiches! They make a great lunch with some fried chicken or sausage and onions.
Using buttermilk will help create much softer and fluffier biscuits. The acid in buttermilk works wonderfully with the baking powder to help them rise and fluff up while baking.
Low fat buttermilk works much better than full fat buttermilk or whole milk because it has a lower fat content. A low fat content offsets the rich butter and provides the liquid needed without a lot of additional fat.
It’s up to you! The only difference at all is the taste.
More Biscuit Recipes To Try
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Jalapeño Cheddar Biscuits Recipe
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 5 Tbsp cold unsalted butter
- 1 cup cold low fat buttermilk
- 1 cup shredded cheddar cheese
- 3 seeded minced jalapeno
- 1/2 tsp white pepper
- Pinch white granulated sugar
- Little more shredded cheddar to top biscuits
Instructions
- Preheat the oven to 425℉ and lightly grease a baking sheet.
- In a bowl of an electric mixer, combine flour, baking powder, baking soda, sugar, white pepper and salt. Mix on low to combine ingredients.
- Grate cold butter on a box grater into to the flour mixture. Mix on low, until batter resembles coarse crumbs.Pro Tip: make sure your box grater is cold too for easier grating.
- Stir in grated cheddar cheese and minced jalapenos, mix until just incorporated.
- Pour cold buttermilk into the center of the mixture. Mix until just combined and dough is a little sticky.
- Transfer the dough onto a lightly floured surface and sprinkle with a little more flour. Knead dough 5-6 times and pat into a 1/2 inch-think circle.
- Using a cookie cutter (about 2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
- Place biscuits on the baking sheet leaving about an inch in between. Brush the biscuits with some melted butter if you wish.
- Sprinkle some shredded cheddar on top.
- Bake for 15-18 minutes, until raised and golden brown.
Notes
- Storing: You can store baked biscuits at room temperature for up to 2 days. Make sure your container or storage bag is airtight to prevent them from going stale. To keep them fresh a few days longer, store them in the refrigerator for up to a week. Again, be sure to store them in an airtight container or storage bag. You can easily reheat cold biscuits in a microwave for a few seconds.
- To freeze baked biscuits: After baking, allow them to cool completely and place them into a freezer zip-top bag. Get as much air out as you can without squeezing biscuits and seal. Freeze for up to 3 months.
- Thaw on the counter for about 30 minutes.
Nutrition
Originally published on Will Cook For Smiles in September 2014.
Melanie says
Amazing! So fluffy and tasty. Couldn’t help but go back for more! I made 14 biscuits instead of 12 like the recipe but they still turned out amazing.
LyubaB says
That’s fantastic! I’m glad to hear that the biscuits turned out fluffy and tasty!
Meg says
Has become a go-to. Thank you for sharing!!
LyubaB says
Your so welcome, Meg! Glad you like it! 🙂
Andrew says
What can I use in place of buttermilk, can I use regular milk or heavy cream
joanne taylor says
can you freeze the biscuits
Lisa says
Wow!! Fantastic recipe find. Wanted to use up some buttermilk and cane across this recipe.
Will definitely repeat and make a double batch next time
LyubaB says
Hi Lisa,
Thank you for the sweet compliment! I am so glad you liked them!
Eunice says
Yummy! I will definitely make these again. Might leave some seeds in the jalapenos next time because my husband and I like a little more spice.
LyubaB says
I am so glad you liked them, Eunice! Thanks for taking the time to rate my recipe and leave a comment! 🙂
Krupa says
How many biscuits does this make?
LyubaB says
It makes between 10-12 depending on how big you make them.