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).

Ingredient Tips and Substitutions

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. Make sure that the buttermilk is cold!

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.

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!

Why Use Buttermilk?

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.

How to Store Jalapeno Cheddar Biscuits

Make sure to store biscuits in an airtight container. At room temperature, these biscuits will stay good for up to 2 days.

If you’d like to prolong that time, you can keep them in the refrigerator for up to a week! Just make sure that no matter what, they’re in a truly airtight container.

How To Serve Jalapeño Cheddar Biscuits?

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. 

More Biscuit Recipes To Try

• Easy Lemon Thyme Skillet Biscuits
• Homemade Buttermilk Biscuits
• Biscuits and Gravy
• Jalapeno Cornbread
• Sausage Breakfast Casserole