Jalapeno Cheddar Biscuits-Flaky, tender, buttery, and cheesy. These biscuits go from prep to plate in less than 30 minutes and are SO EASY to make.
Every couple of months I make buttermilk biscuits for our weekend breakfast. They are quick, easy, and ready in minutes. Last week I got out everything I needed to make the biscuits and something came over me. Why couldn’t they be something different? What could I add to dress them up a bit?
I looked through the cabinets and refrigerator and finally came across two of my favorite ingredients. Jalapenos and cheese!! Why hadn’t I thought of this before?! Of course, add peppers and cheese to the original recipe for jalapeno cheddar biscuits.
Jalapeno cheddar biscuits are easy to make and are not overly spicy. They are soft and fluffy with bits of cheese throughout. The entire recipe (prep and baking) takes less than 30 minutes so that you can have hot biscuits on the table in no time. Give these a try and let me know what you think!
Preheat the oven to 450 degrees and place a silicone mat on a baking sheet. Cut the butter into small pieces and put it into a bowl. Place the bowl in the freezer until you’re ready to add it to the dough. Get all the other ingredients out and measure appropriately so they are ready to go.
Mix the Dry Ingredients:
There are two different ways to make the dough. I’ve listed both below, so you can choose which to use.
- Place flour, baking powder, and salt in a large bowl and whisk to combine. OR
- Place flour, baking powder, and salt in a food processor and pulse 2 to 3 times to combine.
Add the Wet Ingredients:
- If mixing the ingredients in a bowl, add the cold butter and chopped jalapenos and use a pastry cutter to cut the butter into the flour. The flour mixture will resemble a coarse meal. Slowly add the buttermilk and stir until the mixture is shaggy and slightly sticky. *Note: You may not need to use all the buttermilk, so start with the lesser amount and add additional as needed. OR
- If using a food processor, add the cold butter and jalapenos to the flour mixture and quickly pulse 4 to 5 times. The mixture will resemble a coarse cornmeal. The only downside to using a food processor is the heat produced during the mixing process may cause the butter to soften. It’s important not to over pulse. Slowly add the buttermilk and pulse until the mixture is shaggy and slightly sticky.
*Note: You may not need to use all the buttermilk, so start with the lesser amount and add additional as needed.
Cut the Biscuits:
Turn the dough out onto a well-floured surface. Gently pat the dough into a layer and sprinkle some of the shredded cheese liberally across the top. Fold the dough in half over itself and gently pat out again. Repeat the same process 4 to 5 times and add additional cheese each time.
Folding the dough over on itself forms flaky biscuit layers with cheese in every bite. After you finish the final fold, press the dough into a layer about 3/4-inch to 1 inch thick. Use a round biscuit cutter dipped in flour and cut out biscuits. If any dough is left, repeat the entire process of folding the dough and cutting the remaining biscuits.
*Note: DO NOT TWIST the biscuit cutter when cutting the biscuits. Twisting crimps the edges and makes it difficult for the biscuits to rise.
Bake the Biscuits:
Arrange the biscuits on the prepared baking sheet at least 2 inches apart. Place the baking sheet in a preheated oven and bake for 10 to 12 minutes. The biscuits should puff up and brown slightly on the tops. They will still feel soft in the center but shouldn’t be doughy. Remove from the oven and serve immediately.
*Note: The quality of cheese you use will make a difference in how the jalapeno cheddar biscuits bake. Choose a good quality cheese that is made with real dairy and is not oil based. If the cheese contains mostly oil, it will melt into the biscuits and change how they bake. Additionally, I highly recommend using aluminum free baking powder. If you can’t buy it in your local supermarket, you can purchase it here Rumford Baking Powder. Sometimes baking powder with aluminum can leave a bitter aftertaste that overpowers baked goods. I’ve found that it’s best to use aluminum free whenever possible.
- 2 cups All-Purpose flour
- 1 Tablespoon baking powder aluminum free, if available
- 1/2 teaspoon salt
- 8 Tablespoon very cold unsalted butter
- 1-2 Tablespoons pickled jalapenos to taste, chopped
- 3/4 cup - 1 cup buttermilk varies depending on how wet or dry the dough is
- 6-8 ounces cheddar cheese I use Cabot Seriously Sharp Yellow Cheddar, shredded
Preheat oven to 450 degrees.
In a large bowl, combine flour, baking powder, and salt.
Use a pastry cutter and cut butter and jalapenos into flour until well combined. Flour mixture will resemble a coarse cornmeal.
Add buttermilk and use a metal spoon to combine with flour and butter mixture. The dough will look shaggy and be sticky.
Remove dough from bowl and place on a well-floured surface. Pat into a flat circle. Place some of the shredded cheese on top of the dough.
Fold in half on top of itself and pat flat again adding cheese each time.
Repeat this step 4 to 5 times.
Shape dough into a rectangular shape about 3/4 inch to 1 inch thick.
Use a biscuit cutter dipped in flour and press down firmly to cut the biscuits. Do not twist.
Place biscuits on prepared baking sheet or silicone baking mat.
Place in oven for 10-12 minutes or until golden brown.
Disclaimer: Some of the products on this page are affiliate links, and I will earn a commission if you purchase through those links. I will never list a product I don’t love. Your purchase helps support this blog. Thank you!