These Jalapeño Cheddar Biscuits are flaky, buttery, and packed with bold flavors! With sharp cheddar cheese, spicy jalapeños, and a tender, golden crust, these biscuits are perfect for breakfast, brunch, or as a side for soups, chili, or BBQ. Made with simple ingredients, these homemade biscuits come together in under 30 minutes! 🧀🌶️✨
Thank you for reading this post, don't forget to subscribe!Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder (optional, for extra flavor)
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 cup (100 g) sharp cheddar cheese, shredded
- 1-2 jalapeños, finely diced (seeds removed for less heat)
- ¾ cup (180 ml) buttermilk, cold
- 1 tbsp honey (optional, for a slight sweetness)
- 1 tbsp butter, melted (for brushing)
Directions
Step 1: Preheat and Prepare
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
Step 2: Make the Biscuit Dough
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and diced jalapeños.
- Pour in the cold buttermilk and honey, stirring until just combined (do not overmix).
Step 3: Shape and Bake
- Turn the dough onto a lightly floured surface and gently pat it into a ¾-inch thick rectangle.
- Use a biscuit cutter or a glass to cut out biscuits. (Or shape them into rustic drop biscuits.)
- Place biscuits onto the baking sheet, slightly touching for softer edges.
- Bake for 12-15 minutes, or until golden brown.
Step 4: Finish and Serve
- Brush warm biscuits with melted butter for extra flavor.
- Serve warm with butter, honey, or alongside your favorite meal.
Notes
- No buttermilk? Mix ¾ cup milk + 1 tbsp lemon juice and let sit for 5 minutes.
- Want more heat? Keep some jalapeño seeds or add red pepper flakes.
- Storage: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 5 minutes.
- Freezing: Freeze unbaked biscuits and bake straight from frozen, adding 2-3 minutes to the baking time.
Why This Recipe Works
The cold butter ensures the biscuits stay flaky and tender, while the cheddar and jalapeños add a perfect balance of spicy, cheesy goodness.
Conclusion
These Jalapeño Cheddar Biscuits are the perfect combination of flaky, cheesy, and spicy! Whether served on their own, with butter, or as a side dish, they’re a guaranteed crowd-pleaser. Try them today and enjoy homemade biscuits with a kick! 🧀🌶️✨
Frequently Asked Questions
Can I make the jalapeño cheddar biscuit dough ahead of time?
Yes, you can make the biscuit dough ahead of time. You can prepare the dough up to 24 hours in advance, wrap it tightly, and refrigerate it. When ready to bake, simply cut out the biscuits and bake as directed, adding a minute or two to the baking time if needed. Alternatively, you can cut out the biscuits and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking.
What if I don’t have buttermilk? Can I substitute it in the jalapeño cheddar biscuit recipe?
Absolutely! If you don’t have buttermilk, you can easily make a substitute. Combine ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for about 5 minutes to thicken slightly before adding it to your dry ingredients. This will provide the necessary acidity for tender, flaky biscuits.
How do I know when the jalapeño cheddar biscuits are perfectly baked?
The biscuits are done when they are golden brown on top and the internal temperature reaches 200-210°F (93-99°C). Visually, they should be puffed up and slightly cracked on the surface. You can also gently tap the tops; they should feel firm to the touch. If you’re unsure, a toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I double or scale up this jalapeño cheddar biscuit recipe to make more?
Yes, you can easily double or scale up this recipe. For doubling, simply double all the ingredient amounts. You may need to bake the biscuits in batches if you don’t have a large enough baking sheet. For scaling up, ensure you have a large enough bowl for mixing the dough. Cooking time might need a slight adjustment (a few minutes longer) depending on the size of your batch.
What are the nutritional highlights of these jalapeño cheddar biscuits?
These biscuits offer a good source of calcium from the cheddar cheese and some fiber from the flour. The jalapeños contribute vitamin C and antioxidants. While butter provides fat, it also contributes to the delicious flavor and flakiness of the biscuits. They are best enjoyed as a treat due to the fat content.
Jalapeno Cheddar Biscuits
Deliciously soft and spicy jalapeno cheddar biscuits perfect for any meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1.5 cups shredded cheddar cheese
- 2 tablespoons chopped fresh jalapeno seeded
- 1 cup milk
- 0.5 cup unsalted butter melted
Instructions
Preparation Steps
- Preheat the oven to 450°F (232°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cheddar cheese and jalapenos to the dry ingredients and stir to combine.
- Pour in the milk and melted butter, and stir until a dough forms.
- Drop large spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
These biscuits are best served warm and can be stored in an airtight container for up to 3 days.
