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.
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.
Why This Recipe Works
- 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!
Jump to:
🥘 Ingredients
All-purpose flour- For the gluten base of this recipe, you will need some flour.
Baking powder- This will help the biscuits to puff up and become fluffy when baking.
Salt- A natural flavor enhancer.
Granulated sugar- Adding in a little sugar will help to make the biscuits more tender (without adding sweetness).
Salted butter- You can use salted or unsalted, but I always have salted butter on hand. You want your stick of butter to be frozen or chilled well so that it's easy to shred on a cheese grater (read more about this below).
Milk- You will need some milk to help bring the dough together. You can use buttermilk, whole milk, dairy-free milk, etc. There will be a difference in flavor and richness depending on which milk you choose, so keep that in mind.
Jalapeno peppers- You will want to use fresh jalapenos that have been prepared and the seeds removed. Note you may want another pepper or two to slice and use as a garnish on top of the biscuits.
Cheddar cheese- Use cheese that you have shredded yourself, or else you risk the cheese not melting properly because storebought shredded cheese has anticaking agents added, meaning that it doesn't melt as smoothly.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Baking Sheet
- Biscuit cutter
🔪 Instructions
Check out how to make Jalapeno Cheddar Biscuits with these simple step-by-step instructions:
Preheat the oven to 425 degrees F.
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Stir in the chopped jalapeno and cheese.
Use a cheese grater to shred the frozen butter into small pieces.
Use a fork to stir the butter into the flour mixture until evenly distributed.
Slowly add in the milk while stirring until the mixture comes together and pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and press it down to ¼ inch thick.
Fold in half and repeat several times. Flattening and folding about 10 times. This will create layers.
When you've finished building layers, roll the dough out to ½ inch thick and then use a round cutter to cut out your shapes.
Brush off excess flour and place evenly spread apart on a large baking sheet.
Top with one slice of jalapeno each.
Bake for 13-15 minutes or until the edges are just beginning to brown.
Brush the tops with more melted butter and serve.
🧾 Substitutions
You can make this jalapeno cheddar biscuit recipe using shortening. To use shortening, you will want to use ⅓ cup of shortening and cut it into the flour mixture until it resembles coarse crumbs. Then add in the milk and bring it together following the recipe card as directed.
I'd recommend using butter flavored shortening for that yummy taste, but it's okay to use regular shortening.
🍴 Recipe Tips
When handling the dough of these biscuits, make sure to be gentle. You aren't kneading the dough, just bringing it together. Kneading or over kneading the dough will cause you to get a dense biscuit. Loosely handling it and treating it as gently as you can gives you fluffier and lighter textures.
For the frozen butter-
- I really do recommend sticking butter in the freezer for an hour before using it because the colder the butter is, the better. But you can use regular cold cubed butter and pastry cutters or forks if you have them.
- You'll want the dough to look like coarse crumbs when mixed if you go this route. If you use a cheese grater and frozen butter, the crumbs thing doesn't matter. You just want there to be flour and butter well distributed throughout the bowl because the butter will try to stick to itself. Leaving the butter in larger cheese shreds will also help with getting a great texture.
💭 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 kept 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 great biscuit recipes to check out soon
- Baking Powder Biscuits
- Air Fryer Canned Biscuits
- Easy Easter Bunny Biscuits
- Easy 3 Ingredient Biscuits
- Chocolate Gravy and Biscuits
📖 Recipe
Jalapeno Cheddar Biscuits
Equipment
- Biscuit cutter
Ingredients
- 2 cups All-purpose flour ($0.16)
- 1 Tablespoon Baking powder ($0.04)
- 1 teaspoon Salt ($0.10)
- 1 Tablespoon Granulated sugar ($0.01)
- ½ cup Salted butter, cold or frozen ($0.75)
- 1 cup Milk ($0.19)
- 2 Tablespoons Jalapeno peppers, diced ($0.42)
- 1 cup Cheddar cheese ($0.93)
- 2 whole Jalapeno peppers, sliced *for toppings ($0.84)
Instructions
- Preheat the oven to 425 degrees F.
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Stir in the chopped jalapeno and cheese.
- Use a cheese grater to shred the frozen butter into small pieces.
- Use a fork to stir the butter into the flour mixture until evenly distributed.
- Slowly add in the milk while stirring until the mixture comes together and pulls away from the sides of the bowl.
- Turn the dough out onto a floured surface and press it down to ¼ inch thick.
- Fold in half and repeat several times. Flattening and folding about 10 times. This will create layers.
- When you've finished building layers, roll the dough out to ½ inch thick and then use a round cutter to cut out your shapes.
- Brush off excess flour and place evenly spread apart on a large baking sheet.
- Top with one slice of jalapeno each.
- Bake for 13-15 minutes or until the edges are just beginning to brown.
- Brush the tops with more melted butter and serve.
Notes
Recipe Tips
- When handling the dough of these homemade baking powder biscuits make sure to be gentle. Over kneading the dough will cause you to get a dense biscuit. Loosely handling it and treating it as gently as you can gives you fluffier and lighter textures.
- I really do recommend sticking butter in the freezer for an hour before using it because the colder the butter is, the better. But you can use regular cold cubed butter and pastry cutters or forks if you have them.
- You'll want the dough to look like coarse crumbs when mixed if you go this route. If you use a cheese grater and frozen butter the crumbs thing doesn't matter. You just want there to be flour and butter well distributed throughout the bowl because the butter will try to stick to itself. Leaving the butter in larger cheese shreds will also help with getting a great texture.
Leave a Reply