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Home » Side Dishes

Jalapeno Cheddar Biscuits

Published November 27, 2019 Last Modified October 17, 2020 By GreedyEats

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Flaky, buttery, over loaded with cheese and a spicy kick from jalapeno, these Jalapeno Cheddar Biscuits are nothing like ordinary buttermilk biscuits! They need only 20 minutes in oven!

Try my Tall Cheddar Biscuits and Easy Dinner Rolls recipe next! Here you will find must try Fall and Thanksgiving recipes (mostly sweet) on my blog.

Homemade and easy Jalapeno Biscuits made with cheddar cheese, buttermilk, butter, salt and garlic powder.

All set with your Thanksgiving menu? You need to squeeze this one in. You bet there is always room for sides!

The pepper and garlic flavors in these easy buttermilk biscuits will make you reach for seconds. Third and most likely a fourth one too!

Biscuits ingredients:

Chopped jalapeno peppers for cheddar biscuits dough.
Mixing cold butter cubes into flour for biscuit dough.

Few basic pantry ingredients, 10 minutes prep time and you are ready to eat the most flavor packed and flaky biscuits on earth. I am talking mountains of flaky-cheesy layers in each biscuit!

Lets see what you'll need to make these jalapeno biscuits.

Looking for Thanksgiving sides recipe? Your search has ended with these buttery and flaky homemade Jalapeno Cheddar Biscuits recipe

Tall and flaky Jalapeno Cheddar Biscuits recipe made with buttermilk, some garlic powder, fresh jalapeno peppers and cheddar cheese.

  • Jalapeno peppers: Obviously! 😉 I noticed finely chopped fresh peppers taste the best in buttermilk biscuit recipe. You may use canned jalapenos if you prefer though.
  • Cheddar Cheese: I sometimes add cubed cheddar to my biscuits. Result? The biscuits bake super flaky and there is a prominent taste of cheddar in each bite, yum! For this recipe I've used shredded cheese.
  • Very Cold Butter: We want cold fat in the dough to produce flaky biscuits. Never compromise on this step!
  • Buttermilk: Also cold. You can also use homemade buttermilk (milk + vinegar).
  • Flour: All purpose flour is the best flour to use in homemade biscuits.
  • Garlic powder: For more flavor! 😉

How to make Jalapeno Cheddar biscuits recipe:

Mixing cold fat in flour for homemade biscuits.
Mixing cheddar and jalapeno with biscuits dough.

  • We will begin with very cold butter. I'd recommend sticking your cubed butter into freezer for 15 minutes before you begin.
  • Then work your flour into butter until pea sized crumbs form. Then add all your spices, leaveners and salt.
  • Next comes in buttermilk. Use it cold too. We don't want any warm ingredient in the dough to melt butter before we bake the biscuits.
  • Those cold butter chunks help to create super flaky and buttery layers we all adore!
  • Toss and fold in some shredded cheddar cheese in the dough.
  • Fold your dough in envelop style 5-6 times. This step helps in creating flaky biscuits.
Biscuit dough with cheese and chopped jalapeno peppers.

Folding biscuit dough with cheddar cheese and jalapeno peppers.
Jalapeno Biscuits ready to be baked

  • Cut the biscuits using a biscuit cutter and bake!

Homemade Jalapeno Cheddar Biscuits recipe that produces flakiest biscuits around. Recipe on Greedy Eats!

Enjoy these flaky biscuits as a side, with some jam or breakfast sliders? Oh! and with your gravy or on their own! You will simply love this flavor.

What does buttermilk do for biscuits?

The acids present in buttermilk react with leavening agents in the biscuits dough and help them bake nice and tall.

Why don't my biscuits rise?

There can be multiple reasons for tough and dense biscuits.

  1. The butter wasn't cold enough.
  2. Leaveners were stale.
  3. Oven wasn't hot enough!

Golden and flaky, rich and cheesy Jalapeno Cheddar Biscuits recipe on Greedyeats.com

Why are my buttermilk biscuits crumbly?

If you accidentally add more flour in the dough, your biscuits might crumble. To avoid this, fluff your flour first and scoop out then. Eliminate all the guess work and use a weighing scale to measure out flour.

To ensure your biscuits rise well, bake them with their sides touching. This way the biscuits will cling to each other and bake taller

Looking for some Holiday Desserts Inspiration? Let me help out!

Cranberry Orange cake with cinnamon crumb topping

Glazed Apple Cinnamon Rolls with fresh apples

Pecan Pie upside down cake

My favorite Pumpkin Tart with Gingersnap Crust

Overnight Cinnamon Monkey Bread

If you liked these Muffins give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!

Recipe

Jalapeno Cheddar Biscuits

Flaky, buttery, over loaded with cheese and a spicy kick from jalapeno, these Jalapeno Cheddar Biscuits are nothing like ordinary buttermilk biscuits!
4.98 from 36 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: American
US Customary - Metric
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings 6 Biscuits
Calories: 219kcal
Author: Neha

Ingredients

  • ½ Cup Cubed Butter (very cold, unsalted)
  • 1 ¾ Cups All purpose Flour (plus a little more to fold and cut the dough into biscuits)
  • 1 ½ teaspoon Baking Powder
  • 2 teaspoon Sugar
  • ½ teaspoon Salt
  • 1 ½ teaspoon Garlic Powder
  • 2 tablespoon fresh Jalapeno peppers (finely chopped, more or less to taste)
  • 1 Cup Cheddar Cheese (Shredded)
  • ½ Cup Buttermilk (cold, plus a tablespoon more for brushing)
  • 6 Jalapeno slices (to top, optional)
US Customary - Metric

Instructions

  • Preheat your oven to 400 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.
  • Place flour in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into flour using a pastry cutter/fork. Combine till coarse crumbs form.
    Mixing cold butter cubes into flour for biscuit dough.
  • Add salt, baking powder, sugar, garlic, chopped jalapenos and ½ cup of cold buttermilk. Mix them in with light hands using a spatula/folding spoon.
  • Now add cheese and mix it in too. Do not over work the dough. It will appear very crumbly at this point!
    Mixing cheddar and jalapeno with biscuits dough.
  • Turn the dough out on a floured surface and form a rectangle out of the dough.
    Folding biscuit dough with cheddar cheese and jalapeno peppers.
  • Now fold and flatten your dough a few times. Then using your hands/rolling pin form a rectangle about ½-3/4 inch thick.
  • Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 5-6 biscuits. Place on prepared tray/cast iron, top each biscuit with a sliced jalapeno. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes.
    Jalapeno Biscuits ready to be baked
  • Then brush with remaining buttermilk. Bake for 20-23 minutes or until they appear golden brown on top. Take the cheddar cheese biscuits out from oven and brush with melted butter generously. Enjoy warm!

Notes

You may add canned jalapenos and homemade buttermilk substitute to make these biscuits.
Storing Jalapeno Cheddar Biscuits:
Leftovers can be stored tightly covered at room temperature for up to 3 days. In refrigerator for 5 days.
These biscuits freeze well for up to 3 months. Thaw them overnight in refrigerator or at room temperature and warm to your liking.
Tips for recipe success:
  • Always use cold fat and buttermilk in the recipe for tall and flaky biscuits.
  • Don't be tempted to over work the dough, it is meant to look crumbly at first.
  • Don't twist your cutter while cutting the biscuits. This might seal the edges of biscuits preventing them from rising!

Nutrition

Serving: 1Biscuit | Calories: 219kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Sodium: 278mg | Sugar: 1g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

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Reader Interactions

Comments

  1. Tayler

    July 31, 2023 at 7:31 pm

    5 stars
    These biscuits were the perfect mix of savory and spicy! Can’t wait to make them again!

    Reply
  2. Biana

    July 31, 2023 at 5:44 pm

    5 stars
    Cheddar biscuits are delicious, and jalapeno takes them to the next level!

    Reply
  3. Mindy

    July 31, 2023 at 5:23 pm

    5 stars
    This was amazing! Love the zesty savory flavors from the jalapeño and cheddar cheese. YUM!

    Reply
  4. Sara Welch

    July 31, 2023 at 3:54 pm

    5 stars
    These biscuits were not only easy and quick to make, but they turned out light, flaky and packed with flavor; definitely, a new favorite recipe!

    Reply
  5. holly

    July 31, 2023 at 3:46 pm

    5 stars
    My husband loves biscuits so I thought I'd give these a try since they look so delicious! He was not disappointed. They turned out amazing.

    Reply
  6. Emily Cooper

    July 30, 2023 at 6:24 pm

    5 stars
    This recipe is wonderful. Although I cook a lot, this was the first time I made homemade biscuits because they seem intimidating . They turned out perfect! Going to make again and use for breakfast sandwiches.

    Reply
  7. Tayler

    January 15, 2023 at 2:27 pm

    ok i am going to make these in the next couple of days. though i am going to add bacon pieces in.

    Reply
  8. fran

    July 19, 2022 at 4:46 pm

    5 stars
    Haven't even tasted them yet .... they are in the oven and they look fantastic - the dough ( I'm a taster as I go) was excellent - absolutely confident these will taste 5 STAR!

    Reply
  9. Matthew J

    May 08, 2022 at 9:09 pm

    Just made these, and wow, they are good! I’ve never made jalapeño cheddar biscuits, but this recipe turned out great. Highly recommended!

    Reply
  10. Judy

    February 20, 2022 at 11:53 am

    5 stars
    I always wanted to make Jalapeño Cheddar Biscuits because my husbands gets them from Whataburger. He says that these were way better and are very delicious. My five year old also enjoyed them too. Thank you for the recipe!

    Reply
  11. Resha

    November 24, 2021 at 11:54 pm

    Can I use heavy cream instead of buttermilk??

    Reply
    • GreedyEats

      November 26, 2021 at 3:56 pm

      I have not used heavy cream here ever Resha. I believe they will be too greasy if heavy cream is used here and won't rise as much.

      Reply
  12. Nikki Krakauer

    November 02, 2021 at 6:29 pm

    4 stars
    I’ve been doing this recipe (very close) for as long as the Red Lobster has been in business (1969-70, I think). Except that I stopped using jalapeños because they have little flavor, just heat. Cayenne could provide that, but, no flavor! However, I swapped them out for Poblano peppers, and after I started roasting/peeling/chopping them, folks are always after me at potlucks to double them, so they can take leftovers home!!! You might want to try it!!!

    Reply
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