You're going to love these simple jalapeno cheddar biscuits. Made from scratch and made with love, these biscuits are a savory side dish ready for any meal.
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Cheese and jalapenos are such a popular combination, and they go perfectly in these flaky, buttery biscuits. Made with fresh jalapenos, shredded cheddar, and simple pantry staple ingredients, these biscuits are perfect for those with a garden full of jalapenos.
These jalapeno cheese biscuits remind me so much of our Jalapeno Cheddar Beer Bread, except that they pair perfectly with a comforting bowl of chili or Smoked Salmon and Spinach Quiche.
If you love Jalapeno Cheddar Biscuits, be sure to try our Baking Powder Biscuits or this 4 Ingredient Scones.
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💛 Why You'll Love This Recipe
- They're easy. This recipe only needs a few simple and basic ingredients, making them perfect for a Clean Out the Pantry Challenge (even more so if you have jalapenos on hand already).
- They're quick. Biscuits don't take long to mix together or bake, making them a really quick side dish (which is another reason to love them!) Within a few minutes, you can have a few warm biscuits ready to eat.
- They're cheap. For less than $5, you can have a batch of tasty homemade biscuits ready for snacking or serving with your next meal. Not only that, but they'll taste a lot better than storebought!
🛒 Ingredients
Butter - Cold or frozen butter works best because it creates flaky layers when grated into the dough.
Milk - Any milk will help bring the dough together; choose what you already have on hand.
Fresh jalapeños - Seeded and chopped jalapeños add heat and flavor. Save a few slices for garnish if desired.
If you still have fresh jalapenos left, check out our Tomato Jalapeno Salsa and Jiffy Jalapeno Cornbread.
Cheddar cheese - Shred your own cheese for the best melt and texture.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Use Shortening Instead of Butter. Swap the butter for ⅓ cup shortening. Cut it into the flour mixture until it resembles coarse crumbs, then add the milk and continue with the recipe. Butter-flavored shortening adds extra richness, but regular shortening works just fine.
💰 Budget-Friendly Tips
Use garden jalapeños. If you grow jalapeños or get them cheap in season, this recipe becomes even more affordable. Fresh peppers freeze well too. Just slice and store for future batches.
Skip specialty cheeses. Regular sharp cheddar gives the best flavor for the price, no need for fancy aged varieties. Buy blocks and shred them yourself to save even more.
Stretch the recipe. Make smaller Jalapeno Cheddar Biscuits or cut them into squares instead of rounds to avoid scraps and get more servings from a single batch.
🥄 Instructions for Jalapeno Cheddar Biscuits
Step 1: Preheat the oven to 425℉. Line a baking sheet with parchment paper.
Step 2: In a mixing bowl, whisk together the flour, baking powder, salt, sugar, and garlic powder. (Images 1&2)
Step 3: Grate the frozen butter using a box grater directly into the bowl. Gently toss with your hands or a fork to keep distinct pieces. (Image 3)
Step 4: Stir in the diced jalapeños and 1 cup cheddar. This coats the cheese in flour so it distributes evenly and doesn't sink or clump. (Image 4)
Step 5: Create a well in the center. Add the milk (Image 5) and gently stir with a fork or spatula. The dough should look shaggy and slightly sticky but not wet. Stop mixing as soon as it holds together. (Image 6)
Step 6: Turn dough onto a floured surface. (Image 7) Pat into a rectangle about ¾-inch thick. Fold like this: Fold in half, Pat out gently, Fold vertically, Pat out, Repeat 3-4 times. (Image 8) Roll or pat into a ½-1 inch thickness.
Step 7: Use a biscuit cutter (2-3 inches wide) and press straight down (don't twist). (Image 9) Reroll scraps gently to keep the biscuits tender.
Step 8: Place biscuits onto the prepared (or preheated) baking sheet 1-2 inches apart. Top each biscuit with a jalapeño slice. (Image 10)
Step 9: Optional but strongly recommended: Freeze biscuits for 10 minutes before baking. This keeps the butter cold which means a higher lift & better texture.
Step 10: Bake at 425°F for 15-18 minutes, until edges are golden and the tops are puffed and lightly browned. (Image 11)
Step 11: Brush with melted butter right out of the oven. (Image 12)
Serve and enjoy!
👩🏻🍳 Expert Tips
- Be Gentle. When handling biscuit dough, avoid kneading it. Simply bring it together gently to prevent a dense texture and achieve fluffier biscuits.
- Frozen Butter Tip. For best results, freeze butter for an hour before use. However, you can also use cold cubed butter and pastry cutters or forks if needed.
- Texture. Aim for coarse crumbs when mixing with cold cubed butter. If using a cheese grater with frozen butter, texture isn't critical, but ensure even distribution of flour and butter to achieve a great texture. Larger cheese shreds help maintain a desirable texture.
❄️ Storage and Make Ahead
Storage: Keep Jalapeno Cheddar Biscuits in an airtight container at room temperature for 3-4 days. Reheat for 10-15 seconds in the microwave for that fresh-baked softness.
Make Ahead: Prepare the dough, cut the biscuits, and freeze them unbaked on a baking sheet. Once solid, transfer to a freezer bag and bake straight from frozen. Just add 2-3 minutes to the baking time.
🥗 Side Dishes or Pairing Ideas
These biscuits pair perfectly with cozy soups and chili, especially Poor Man's Beef Stew, Instant Pot Chili, or a simple bowl of Tomato Soup. They also shine alongside breakfast favorites like Scrambled Eggs with Spinach and Tomatoes, Turkey Bacon, or a warm Sausage Gravy.
- Poor Man's Beef Stew (Stove Top)Recipe $9.84 / Serving $1.64
- 5 Ingredient Instant Pot ChiliRecipe $11.26 / Serving $1.88
- Tomato Soup ChiliRecipe $10.48 / Serving $2.62
- Scrambled Eggs with Spinach and TomatoesRecipe $2.25 / Serving $1.13
❓ Jalapeno Cheddar Biscuits FAQs
You can use anything from cookie cutters to wine glasses to help cut your biscuits. I find that stemmed wine glasses or straight-topped drinking glasses are often the best because they're easy to use and more convenient. You'll want the biscuits to be about 2 inches in diameter as smaller ones, or large ones will cook at different rates.
These biscuits can be stored in an airtight container at room temperature for up to 3 or 4 days, but they will taste best when fresh. Note that reheating them for about 15 seconds in the microwave will make them deliciously fluffy and warm again.
I do not recommend using anything other than fresh jalapenos as canned or pickled jalapenos will leave excess moisture and salt behind, which will cause the biscuits not to turn out properly.
🍽️ More Recipes You'll Love
- Big Fluffy Scones RecipeRecipe $1.38 / Serving $0.23
- Blueberry Cream Cheese SconesRecipe $4.07 / Serving $0.51
- Easy Easter Bunny BiscuitsRecipe $2.14 / Serving $0.54
- 4 Ingredient SconesRecipe $1.58 / Serving $0.20
🐝 If you tried these Jalapeno Cheddar Biscuits, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Jalapeno Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour - ($0.26)
- 1 tablespoon baking powder - ($0.15)
- 1 teaspoon salt - ($0.01)
- 2-3 teaspoons granulated sugar - ($0.01)
- ½ teaspoon garlic powder - ($0.04)
- 6 tablespoons unsalted butter, cold, grated or cubed - ($0.74)
- 3 tablespoons fresh jalapeños, finely diced - ($0.46)
- 1 cup cheddar cheese, shredded - ($0.88)
- ¾ cup milk or buttermilk - ($0.20)
- 6-12 jalapeño slices, for topping - ($0.92)
- 1-2 tablespoons unsalted butter, melted, for brushing - ($0.12)
Instructions
- Preheat. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Mix Dry. In a large bowl, whisk together the flour, baking powder, salt, sugar, and garlic powder.
- Cut Butter. Add the cold butter and toss gently until coated, leaving visible pieces.
- Add Mix Ins. Stir in the diced jalapeños and shredded cheddar cheese.
- Add Liquid. Make a well in the center and add the milk. Stir gently just until the dough comes together and looks shaggy.
- Fold. Turn the dough onto a floured surface and pat into a rectangle about ¾ inch thick. Fold in half, pat again, then fold vertically and pat. Repeat 3 to 4 times.
- Cut. Pat or roll the dough to ½ to 1 inch thick. Cut biscuits using a 2 to 3 inch cutter, pressing straight down. Gently reroll scraps as needed.
- Top. Place biscuits 1 to 2 inches apart on the prepared baking sheet and top each with a jalapeño slice.
- Bake. Bake for 15 to 18 minutes, until golden and puffed.
- Finish. Brush with melted butter immediately after baking.
Notes
- Cold Butter. Freezing the butter briefly helps create taller, flakier biscuits.
- Gentle Handling. Overworking the dough can lead to dense biscuits. Stop mixing as soon as it holds together.
- Freezer Boost. Freezing the shaped biscuits for 10 minutes before baking improves lift and texture.
- Substitution. Shortening can be used in place of butter by cutting ⅓ cup into the flour mixture before adding milk.
Nutritional Information
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