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These jalapeño cheddar biscuits are buttery, fluffy, and packed with a savory kick from cheddar cheese and fresh jalapeños. Quick to prep and perfect with a bowl of chili or soup, they bring a bold, comforting flavor to any meal!
These are always a hit when served alongside our Weeknight Chuck Roast Chili, Turkey Chili, or Beef Stew.
Cheesy, Spicy, and Oh-So Fluffy Jalapeño Biscuits
Oh, these jalapeño cheddar biscuits! There’s something about a biscuit that’s got a little charm, you know?
These are fluffy, buttery, and just the right amount of spicy—thanks to bits of jalapeño that give a gentle kick. Then there’s the cheddar cheese, melted and golden, weaving through each biscuit.
They’re an absolute dream with chili, a bowl of stew, or even just on their own, fresh from the oven. Although I do think they need a nice slathering of butter and a drizzle of honey.
And fair warning, once you’ve had one, it’s hard not to go back for another. These biscuits don’t just sit on the table—they steal the show!
What Makes These Irresistible?
- Bold, Comforting Flavors: Cheddar adds richness, while jalapeño brings a perfect touch of heat.
- Easy to Make: Simple ingredients and quick prep make these biscuits weeknight-friendly.
- Versatile Pairing: Perfect with chili, soups, or on their own as a snack.
- Soft & Fluffy Texture: Every bite is buttery, tender, and melt-in-your-mouth good.
- Crowd-Pleaser: A warm, homemade favorite that everyone will reach for on the table.
Ingredients Needed
- All Purpose Flour: This can be substituted with a gluten free 1:1 flour if needed.
- Buttermilk: This is used inside the biscuit dough and then also brushed on top of the biscuits before baking. If you don’t have any on hand you can make your own by measuring out the amount of buttermilk needed with regular milk, remove a teaspoon of it, and add a teaspoon of vinegar. Allow this to sit briefly and then use in place of the buttermilk.
- Jalapeño: De-seed and remove the membranes before dicing up. These add just a hint of spice to our biscuits. But as always, if you’re concerned about heat level simply swap with some diced up green bell pepper.
- Cheese: I love using a mild cheddar cheese in these. Freshly grated cheese is best for a nice smooth melt.
Step-by-Step Directions
Find the complete recipe card below with measurements and full instructions.
- Add flour, baking powder, baking soda, and salt to a food processor. Pulse to combine.
- Cut the butter into small cubes (cut into tablespoon slices and then quarter), then add to the processor. Pulse until the butter is well incorporated into the dry ingredients.
- Pour in the buttermilk and pulse until dough just forming.
- Sprinkle a small amount of flour on a clean working surface. Remove the dough from the processor and place on the floured surface.
- Add the grated cheese and diced jalapeno. Fold the dough until those ingredients are combined throughout.
- Press the dough out into a rectangle shape about 3/4 of an inch thick. Then fold in one side approximately 2/3 over, then fold the other side over top. Press the dough out to the rectangle of 3/4 of an inch thick again.
- Repeat this process of folding over the dough (laminating) 3-4 more times. Dough may become sticky as you work with it, but avoid adding any more flour.
- After the last folding, press the dough out into a square, approximately 8×8.
- Cut the dough into 9 equal portions. Place the biscuit dough into the prepared baking pan.
- Bake at 425 degrees for 20 minutes or until golden brown on the top.
I much prefer cutting my biscuits into squares/rectangles, this saves me time, and uses all the biscuit dough without having to press it back together like I would if using a round biscuit cutter. If you want to use a biscuit cutter for presentation purposes, feel free!
Storage
- Store: Place cooled biscuits in an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat if desired!
- Freezer: For longer storage, let the biscuits cool completely, then wrap each biscuit in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When ready to enjoy, thaw at room temperature or reheat directly in a 350°F oven for 10-12 minutes until warmed through and slightly crisp on the outside.
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Jalapeño Cheddar Biscuits
Ingredients
- 2 ¼ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter cold
- 1 cup buttermilk
- 1 cup cheddar cheese grated
- 1 jalapeño seeds & membranes removed, diced
- 1 tablespoon buttermik for brushing on the top
- 1 tablespoon melted butter for top after baking
Serving Suggestions
- butter
- honey
Instructions
- Preheat the oven to 425 degrees F.
- Spray a small baking sheet with non-stick baking spray and set aside.
- Add flour, baking powder, baking soda, and salt to a food processor. Pulse to combine.
- Cut the butter into small cubes (cut into tablespoon slices and then quarter), then add to the processor.
- Pulse until the butter is well incorporated into the dry ingredients.
- Pour in the buttermilk and pulse until dough just forming.
- Sprinkle a small amount of flour on a clean working surface. Remove the dough from the processor and place on the floured surface.
- Add the grated cheese and diced jalapeno. Fold the dough until those ingredients are combined throughout.
- Press the dough out into a rectangle shape about 3/4 of an inch thick. Then fold in one side approximately 2/3 over, then fold the other side over top. Press the dough out to the rectangle of 3/4 of an inch thick again.
- Repeat this process of folding over the dough (laminating) 3-4 more times. Dough may become sticky as you work with it, but avoid adding any more flour.
- After the last folding, press the dough out into a square, approximately 8×8.
- Cut the dough into 9 equal portions. Place the biscuit dough into the prepared baking pan. Brush with the tablespoon of buttermilk.
- Bake at 425 degrees for 20 minutes or until golden brown on the top.
- Remove from the oven, brush with the melted butter, and allow to cool briefly before serving.
- Serve with butter and honey as desired.
Video
Notes
- All Purpose Flour: This can be substituted with a gluten free 1:1 flour if needed.
- Buttermilk: This is used inside the biscuit dough and then also brushed on top of the biscuits before baking. If you don’t have any on hand you can make your own by measuring out the amount of buttermilk needed with regular milk, remove a teaspoon of it, and add a teaspoon of vinegar. Allow this to sit briefly and then use in place of the buttermilk.
- Jalapeño: De-seed and remove the membranes before dicing up. These add just a hint of spice to our biscuits. But as always, if you’re concerned about heat level simply swap with some diced up green bell pepper.
- Cheese: I love using a mild cheddar cheese in these. Freshly grated cheese is best for a nice smooth melt.
- Store: Place cooled biscuits in an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat if desired!
- Freezer: For longer storage, let the biscuits cool completely, then wrap each biscuit in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When ready to enjoy, thaw at room temperature or reheat directly in a 350°F oven for 10-12 minutes until warmed through and slightly crisp on the outside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by KJandCompany.co
