Jalapeño cheddar biscuits are the perfect savory treat—flaky, buttery, and loaded with sharp cheddar cheese and spicy jalapeños. They’re the ideal companion to a bowl of chili, a hearty soup, or a breakfast spread with eggs and bacon.
These biscuits are made with the same technique as classic buttermilk biscuits—cold butter, minimal handling, and a hot oven—but with the addition of cheese and jalapeños for a spicy, cheesy kick. They’re irresistible straight from the oven, especially with a pat of butter or a drizzle of honey.
Instructions
Prep and Preheat
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
Add Cheese and Jalapeños
Add the grated cheddar cheese and diced jalapeños to the flour-butter mixture. Toss gently to distribute.
Add Buttermilk
Make a well in the center and pour in the cold buttermilk. Stir with a fork or spatula until just combined and a shaggy dough forms. Do not overmix.
Bring Dough Together
Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, folding it over itself a few times until it just holds together. Do not knead.
Pat and Cut
Pat the dough to ¾-inch thickness. Use a 2½-inch biscuit cutter to cut out biscuits. Press straight down—do not twist, as that seals the edges and prevents rising. Gather scraps, gently pat together, and cut additional biscuits.
Arrange on Baking Sheet
Place the biscuits on the prepared baking sheet so they just touch each other. This helps them rise taller. Sprinkle extra grated cheese on top if desired.
Bake
Bake for 12-15 minutes, until the biscuits are golden brown and have risen tall.
Brush with Butter
As soon as the biscuits come out of the oven, brush the tops with melted butter.
Serve
Serve warm with honey or honey butter.
Pro-Tips for Jalapeño Cheddar Biscuit Perfection
- Keep Everything Cold: Cold butter is essential. If your kitchen is warm, chill the flour and bowl too.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect texture. Grate it fresh for best results.
- Control the Heat: Remove seeds and membranes for milder spice, or leave some in for extra kick.
- Don’t Overmix: The less you handle the dough, the more tender the biscuits.
- Don’t Twist the Cutter: Press straight down and lift straight up. Twisting seals the edges and prevents rising.
- Place Close Together: Biscuits placed touching each other on the baking sheet rise taller.
- Use a Sharp Cutter: A dull cutter crushes the edges. Keep it sharp.
- Make Ahead: Cut biscuits can be frozen on a baking sheet, then stored in a bag. Bake from frozen, adding a few minutes.
These Jalapeño Cheddar Biscuits are flaky, cheesy, and absolutely irresistible.
