Our Jalapeño Cheddar Biscuits are flaky, tender, buttery, and cheesy with jalapeõs and cheddar and each bite. The best part? They go from prep to plate in less than 30 minutes and are SO EASY to make.
Can we talk about biscuits for a sec? These aren’t a copycat version of the jalapeño cheddar biscuits from Whataburger. But, they are pretty much one of our favorite things to bake up as a side for breakfast, lunch and dinner. Homemade biscuits are a cinch to make and the flavor variations are endless.
Some of our favorites are Homemade Buttermilk Biscuits, Copycat Cheddar Bay Biscuits, and Cheddar Dill Biscuits. We even love a hearty Biscuits and Gravy Casserole and classic Chicken Pot Pie with Biscuits.
How to Make Jalapeño Cheddar Biscuits
- Preheat the oven to 450°F, and line a baking sheet or 8-inch cake pan with parchment paper. A silicone mat is another great option!
- Combine the flour, baking powder, and salt in a food processor by pulsing a couple of times.
- Add the cold butter and jalapeños and pulse just until the flour resembles coarse cornmeal.
- With the food processor still running, slowly drizzle in the buttermilk until the flour begins to come together.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Sprinkle 1/4 of the cheese over the dough, fold the dough in half so the cheese is on the inside. Pat it down again so it’s about a 1-inch thick. Sprinkle another 1/4 of the cheese over the dough and repeat the process. Continue until all the cheese has been used.
- The final layer should be about 3/4-inch to 1-inch thick and have no cheese on top. Use a 3-inch biscuit cutter and press straight down to cut out the biscuits. Do not twist!
- Transfer the unbaked biscuits to the prepared pan and bake for 10-12 minutes or until the biscuits are golden brown on top. They will still feel soft in the center but shouldn’t be doughy.
- Brush lightly with melted butter if desired. Serve these jalapeño cheddar biscuits warm!
Tips and Variations:
- Choose a good quality cheese that is dairy based not oil based to ensure these biscuits bake properly.
- We recommend using an aluminum-free baking powder similar to Rumford Baking Powder.
- Don’t over work the ingredients in the food processor. The heat from the motor can warm up the butter.
- Use a mixing bowl, whisk, pastry cutter, and elbow grease if a food processor isn’t available.
- Dip your biscuit cutter into the flour between cuts to get nice edges on the biscuits.
- Don’t twist the biscuit cutter as you cut the biscuits. Otherwise, this will crimp off the edges and the biscuits won’t puff up as much.
- Swap out the cheddar cheese for another flavor like Monterey jack, pepper jack, or mozzarella.
- Reduce or increase the amount of jalapeños to your tastes, or use tamed jalapeños for a mild heat.
Storage and Reheating
Refrigerator: Jalapeño cheddar biscuits are best stored in the refrigerator for 4-5 days.
Room Temperature: We do not recommend leaving these biscuits at room temperature.
Freezer: These biscuits freeze well. Wrap each biscuit in plastic wrap followed by a layer of aluminum foil. Drop them into a large Ziploc bag, and they’ll stay fresh for up to 2 months.
Reheating: Thaw in the refrigerator overnight before reheating. Microwave for 5-10 seconds until the desired temperature is reached.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cubed and very cold
- 1 ½ tablespoons pickled jalapeños, chopped
- ½ cup buttermilk (*See note)
- ¾ cup shredded cheddar cheese
- Preheat oven to 450°F, and line the bottom of an 8-inch pan with parchment paper.
- Place the flour, baking powder, and salt into a food processor and pulse to combine.
- Add the butter and jalapeños, and pulse just until the flour resembles coarse cornmeal.
- With the food processor still running, slowly drizzle in just enough buttermilk to make the dough come together.
- Transfer the dough to a lightly floured surface, and pat it into a 1-inch thick rectangle. Sprinkle 1/4 of the cheese over the dough. Fold the dough in half so the cheese is on the inside. Pat it down again so it's about a 1-inch thick. Sprinkle another 1/4 of the cheese over the dough and repeat the process. Continue until all the cheese has been used.
- Use a 3-inch biscuit cutter to cut biscuits out of the dough. Do not twist as you cut.
- Place the biscuits on the prepared pan, and bake for 10-12 minutes or until the biscuits are golden brown.
- Serve warm. See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*This recipe makes 6-8 biscuits. The amount varies based on the size of the biscuit cutter and the thickness of the dough being cut.
*The amount of buttermilk used may vary depending on how wet or dry the dough. This can depend on several factors. Start with a little and add more as needed.
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Serving Size:1 Biscuit
Amount Per Serving: Calories: 266Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 439mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 6g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.