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Home » Bread, Biscuit and Dinner Rolls » Jalapeno Cheddar Biscuits

Jalapeno Cheddar Biscuits

November 27, 2019 By GreedyEats 5 Comments

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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!

Try my 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!

Jalapeno Cheddar biscuits ingredients


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.
  • Salt: For flavor.
  • Garlic powder: For more flavor! 😉
  • Baking Powder: For tall and risen biscuits.

How to make Jalapeno Cheddar biscuits


  • 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.


  • 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

Pumpkin Bars from Simply Salted

My favorite Pumpkin Tart with Gingersnap Crust

Overnight Cinnamon Monkey Bread

 

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!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Buttermilk biscuits, Buttermilk biscuits recipe, Jalapeno biscuits
Servings: 6 Biscuits
Author: Neha

Ingredients

  • 1/4 Cup Cubed Butter (very cold, unsalted)
  • 1 1/4 Cups All purpose Flour (plus a little more to fold and cut the dough into biscuits)
  • 1 Tbsp Baking Powder (yes a full Tablespoon)
  • 2 tsp Sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Garlic Powder
  • 2 Tbsp fresh Jalapeno peppers (finely chopped, more or less to taste)
  • 1/2 Cup Cheddar Cheese (Shredded)
  • 1/2 Cup + 1 Tbsp Buttermilk (cold)
  • 6 Jalapeno slices (to top, optional)
US Customary - Metric

Instructions

  • Preheat your oven to 425 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.
  • Add salt, baking powder, sugar, garlic, chopped jalapenos and 1/2 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!
  • Turn the dough out on a floured surface and form a rectangle out of the dough.
  • Now fold and flatten your dough a few times. Please check process pictures for reference. Then using your hands/rolling pin form a rectangle about 1/2-3/4 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 and brush with remaining buttermilk. Bake for 15-17 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?Mention @Greedyeatsblog or tag #greedyeatsblog!

 

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Filed Under: Bread, Biscuit and Dinner Rolls, Breakfasts Tagged With: Buttermilk, Cheddar cheese

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

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Reader Interactions

Comments

  1. Justine Howell

    December 8, 2019 at 3:55 pm

    OOOhhh loved the little bit of heat to these, were a hit.

    Reply
  2. Andrea Metlika

    December 8, 2019 at 3:55 pm

    These look so flaky and delicious. My family are going to eat these up!

    Reply
  3. Colleen

    December 8, 2019 at 5:27 pm

    These were a nice change from plain biscuits and they were great with our homemade chili. Thanks for the recipe!

    Reply
  4. Krissy Allori

    December 8, 2019 at 7:31 pm

    These biscuits are so good. My husband loves all things spicy. He especially liked these flakey biscuits with a kick.

    Reply
  5. Anita

    December 8, 2019 at 7:36 pm

    I love that you are using buttermilk for these biscuits. These are really delicious and the texture were perfect!

    Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com My aim is to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes gives you confidence to bake and cook from scratch! More about Neha…

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