These cheddar jalapeno biscuits are a wonderful change up to your regular biscuit. They are super quick to make, made in one bowl, and I mixed in chopped jalapeños for a little heat and cheddar cheese for flavor. If you’re new to making biscuits, then keep reading cuz I am going to show you all my secrets to making perfect biscuits.
If you have been around here long enough, then you know I can’t resist a good buttery biscuit. Especially a buttermilk biscuit that I can turn into a breakfast sandwich with a runny egg and crispy bacon.
This time I decided to turn it up a notch and take the flavor to the next level by stirring freshly shredded cheese and chopped jalapenos into buttermilk biscuits. Holy moly flavor! These fluffy cheddar biscuits with diced jalapeños were so fluffy and flavorful. We actually froze a few, and the heated some up to serve with some homemade chili.
These jalapeno cheddar biscuits are what your winter dreams are made of. I know these are going to become a family favorite for sure.
Why you will love these cheddar jalapeno biscuits
- Full of cheesy goodness and a spicy kick! – I stirred in freshly shredded cheese and diced jalapenos for lots of flavor!
- Quick to mix up – Making these cheddar biscuits with jalapenos take about 15 minutes or less to prep and get into the oven.
- Ready in under 30 minutes – These biscuits are ready to enjoy in about 30 minutes or less. Golden brown biscuits ready in a jiffy – perfect for early Sunday mornings!
- Made in one bowl – I love making homemade biscuits like these cheddar biscuits because the whole dough can be made in just one bowl. Hooray for less dishes!
- Got flat biscuits? Give this article a read! Why are my biscuits flat?
- You won’t believe it, but all you need is 2 ingredients for this recipe. These 2 ingredient biscuits couldn’t be simpler and come out light and fluffy.
- If you don’t feel like shaping and cutting out biscuit dough, then make these Buttermilk Drop Biscuits.
My Favorite Biscuit Tools
- Flour – You just need regular all-purpose flour for these biscuits. Be sure to measure your flour correctly so your biscuits don’t come out heavy and dry. I recommend using a kitchen scale.
- Baking powder – This will help your biscuits rise. Make sure your baking powder is fresh.
- Baking soda – This is to react with your buttermilk in the biscuits. Make sure it’s fresh.
- Salt – Add a little salt so your biscuits don’t taste flat. I prefer sea salt, but table or kosher salt also work.
- Garlic powder – To give a little extra flavor!
- Butter- I like to bake with unsalted butter so I can control the amount of salt. Not all brands use the same amount of salt in their salted butter, so I like to use unsalted butter so I can control the amount of salt. But you can swap with salted butter if that’s what you have, but you may want to reduce the extra salt added. Be sure to use cold butter – not softened butter. I also like to use a little extra melted butter to spread on top of the biscuits once baked.
- Cheddar cheese – I used sharp cheddar cheese in this recipe. I recommend shredding your own cheese, which results in cheese that melts better. You can swap the sharp cheddar cheese for another hard cheese if you want – like parmesan, swiss or gouda! Or for more kick, try using pepper jack cheese.
- Jalapenos – I added two jalapenos, that had the ribs and seeds removed so they weren’t as spicy. You can add more jalapenos or add less, depending on how spicy you like things.
- Buttermilk – Buttermilk gives these biscuits lots of flavor, make these rise tall and keeps them wonderfully fluffy. If you don’t have any, you can make a homemade buttermilk substitute using whole milk and lemon juice instead.
How to make jalapeno cheddar biscuits
Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder.
Cut in butter. Add the cubed, cold butter to the mixing bowl. Cut the butter into small pieces with a pastry blender, until the size of small peas. You can also do this with your fingertips by squishing the butter pieces into the flour.
Add cheese and jalapenos. Stir in the cheddar cheese and jalapenos until evenly combined and coated in the flour mixture.
Add buttermilk. Pour in your cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible.
Shape the dough. Empty the bowl of biscuit dough onto a lightly floured surface and bring the dough together with lightly floured hands. Gently press the dough down, do not use a rolling pin. You want to gently fold the dough in half and pat it down. Turn the dough. Repeat 2 more times.
Cut out the biscuits. Press the dough down into 1/2 inch thick. Using a 2 1/2-inch biscuit round cutter, press straight down into the dough.
Do not twist the cutter, which can cause your biscuit sides to seal shut and not rise fully and come out lopsided.
Press out as many biscuits as you can with the first batch of biscuit dough, then gently press the dough scraps together to cut out the remaining biscuits. Do not overwork the dough.
Bake the biscuits. Place the biscuits next to each other on the cookie sheet lined with parchment paper so they touch.
Brush the tops with additional buttermilk.
Bake for about 13-15 minutes or until golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to continue cooling. I like to brush on melted butter and a sprinkle of flaky sea salt before serving.
- Use COLD ingredients. When making these cheddar biscuits, you want to make sure to use very cold butter and buttermilk. This will ensure your biscuits come out tall, fluffy, and flaky. You don’t want the butter becoming warm and melting into the flour. It should stay solid until it’s in the oven. The butter, once in the oven, will melt, and the water in the butter will create steam. This steam will push apart the layers of dough creating a flaky biscuit.
- Do NOT overwork the biscuit dough. To make fluffy biscuits and create flaky layers be sure to not over work the dough. I recommend pressing down the dough, and folding in half a few times. But do not continue to work the dough after a few folds. If you keep folding the dough it will create a tough, chewy biscuit that more resembles a hockey puck then a fluffy biscuit!
- Don’t twist your cutter. When cutting out the biscuit dough, you want to press the biscuit cutter straight down. Do not twist it. Twisting the cutter will seal the edges, so the biscuits can’t rise as tall, and create lopsided biscuits.
- Place biscuits next to each other when baking. For tall biscuits, place them together on the baking sheet so the edges are touching. They will rise taller and result in fluffy edges.
You canstore these jalapeno cheddar biscuits in an airtight container in the refrigerator for up to one week or you can store in an airtight container in your fridge for up to a week as well. I prefer storing in the fridge to help them retain moisture and not dry out. I like to warm mine back up in the microwave for 20-30 seconds, or in a warm 350oF oven until heated through.
You can freeze these baked jalapeno cheddar biscuits in an airtight container, or freezer bag for up to 3 months. Try to squish as much air out as possible if using a freezer bag. They will thaw pretty quickly at room temperature or you can thaw overnight in the refrigerator. Before serving, warm them up in a 300oF for 10-15 minutes or in the microwave for about 15-30 seconds.
You can also freeze unbaked jalapeno cheddar biscuits. Place the biscuits onto a baking sheet lined with parchment paper and freeze until solid, about 1 hour, and then transfer to freezer plastic bag or airtight container for up to 3 months. When ready to bake, bake frozen. There’s no need to thaw first. Add on a few minutes of baking time.
You can shape and cut out the cheddar biscuits, then cover the baking sheet with plastic wrap and place in the refrigerator for up to 2 days before baking. Then bake as directed.
Why are my biscuits flat?
This could be for quite a few reasons. You may have:
- Used the wrong flour or milk
- Overworked the dough
- Used butter that was too warm.
Read my whole post, Why are my biscuits flat?, for 10 reasons why.
Can I make this biscuit dough in a food processor?
Yes you can make these jalapeno cheddar biscuits in your food processor. Just be careful to not overwork the dough, which is easy to do in a food processor. To be safe, use the pulse feature to bring the dough together.
More recipes to try
Cheddar Jalapeno Biscuits
- 2 cups (240 g) all purpose flour spooned and leveled
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 6 Tablespoons (85 grams) unsalted butter cold, cut into small cubes
- 1 1/2 cups shredded cheddar cheese
- 2 jalapenos diced and seeded
- 1 cup (240 mL) cold buttermilk plus additional for brushing on top
- Prepare pan and oven. Pre-heat your oven to 450°F (232°C). Prepare a cookie sheet with parchment paper or silicone baking mat. You can also bake these in a cast iron skillet or a round cake pan.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder.
- Cut in butter. Add the cubed, cold butter to the mixing bowl. Cut the butter into small pieces with a pastry blender, until pea-sized. You can also do this with your fingertips by squishing the butter pieces into the flour.
- Add mix-ins. Fold in the cheese and jalapenos with a wooden spoon or spatula.
- Add your buttermilk. Add the cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible. If the dough is still slightly dry, add in an extra tablespoon of buttermilk.
- Shape the dough. Dust the top of the dough with flour. Empty the bowl onto a lightly floured surface and bring the dough together with lightly floured hands You want to gently knead the dough by patting the dough into a 1/2-inch thick circle and then fold the dough in half. Repeat 2 more times.
- Cut out the biscuits. Using a 2 1/2-inch biscuit cutter, press straight down into the dough. Do not twist the cutter, which can cause your biscuit sides to seal shut and not rise fully and come out lopsided. Press out as many biscuits as you can with the first batch, then gently press the dough scraps together to cut out the remaining biscuits. Do not overwork the dough.
- Bake the biscuits. Place the biscuits next to each other on the cookie sheet so they touch (optional step: freeze for 10 minutes before baking to help firm up the butter). Brush tops with additional buttermilk right before baking. Bake for about 13-15 minutes until tops are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to continue cooling. I like to brush on butter and a sprinkle of flaky sea salt before serving.
- Tools: Pastry cutter, pastry mat,biscuit cutter
- Make ahead: You can shape and cut out the biscuits, then cover and refrigerate for up to 2 days before baking.
- Storage: Store the biscuits in an airtight container in the refrigerator or at room temperature for up to one week (fridge is best to retain moisture).
- Freezing: You can freeze baked old fashioned buttermilk biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds. You can also freeze unbaked biscuits. Place your biscuits onto a parchment lined baking sheet and freeze solid (about 1 hour), and then transfer to sealable plastic bag or airtight container for up to 3 months. When ready to bake, simply place bake frozen, no need to thaw. You may need to just add on a few minutes of baking time.
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