Jalapeno Cheddar Biscuits

Flaky buttermilk biscuits filled with a bit of heat from the jalapenos and balanced with delicious cheddar cheese. These Jalapeno Cheddar Biscuits are perfect to serve alongside a salad or a bowl of chili.

These homemade biscuits get plenty of flaky layers from the special folding technique used when making these biscuits.

Homemade buttermilk biscuits

Homemade buttermilk biscuits are always a delicious home-baked good. But add a little cheese and some jalapenos and you have an extra tasty home-baked good!

These biscuits are made with shredded cheddar cheese and fresh jalapenos. The jalapenos give just a little bit of kick, but they aren't too spicy. The cheddar cheese is the perfect accompaniment to the jalapenos.

Make up a batch of these biscuits for dinner and serve with your favorite soup, salad, or a huge bowl of chili. These would also be great with enchiladas!

Key ingredients

• Jalapenos - finely chopped fresh jalapeno peppers
• Cheese - I used medium cheddar cheese. You could also use sharp cheddar, a monterey jack or pepper jack cheese.
• Butter - I use salted butter. Keep the butter cold until you're ready to use.
• Buttermilk
• Flour - Use all-purpose flour

Step by step directions

• Cut butter into small cubes
• Add flour, butter, sugar, baking powder and salt to a food processor
• Pulse until butter is well incorporated into flour
• Place flour mixture into a large bowl

• Mix in jalapenos and shredded cheese
• Add buttermilk and mix lightly just until buttermilk is mixed in. Mixture will still appear dry.

• Knead by hand 5-6 times until mixture begins to form a ball and most of the flour is mixed in
• Pour onto a lightly floured board or counter and begin shaping into a 12x8-inch rectangle. Shape with lightly floured hands.
• Fold into a letter shape by folding the top third of the dough down towards the center. Then fold the bottom over the folded piece making a nice letter shape.
• Rotate the dough and repeat the shaping and folding steps. You will do this 5-6 times, each time adding just a bit of flour if the dough is sticking to the surface or your hands.

• Form dough into a 12x8 inch rectangle again and then cut with a biscuit cutter to form biscuits. You can usually cut 6 biscuits from the rectangle. Gather the scraps and reshape and cut an additional 2 biscuits.
• Brush tops with buttermilk
• Add a jalapeno slice to the biscuit or sprinkle with coarse salt (optional)
• Place on a baking sheet lined with parchment paper and bake in a preheated 415°F oven for 15-17 minutes until golden brown and cooked through
• Place biscuits on a cooling rack to cool
• Serve warm or at room temperature

Recipe tips

• If you don't have a food processor, the flour and butter can be mixed together by hand or with a pastry blender. Mix until the flour resembles coarse crumbs.
• After you add the buttermilk, the mixture will still appear very dry. After you knead the dough, it will come together.
• Don't skip the folding steps. This helps create the layers in the biscuits.
• Use just enough flour to keep the dough from sticking to the counter
• Biscuits can be baked on a baking sheet with space between each biscuit or in a cast iron skillet with the biscuits touching.
• Make certain the oven is fully preheated to 415°F before baking

Recipe variations

• Reduce the amount of jalapenos by half to make the biscuits a bit milder
• Use roasted chiles in place of the jalapenos. Be certain to dry off the chiles with a paper towel to remove excess moisture
• Use your favorite cheese - any type of cheddar, monterey jack, pepper jack, mozzarella or colby cheese.

More biscuit recipes

• Buttermilk Pan Biscuits - easy-to-make buttermilk biscuits that are baked in a casserole dish.
• Ham and Cheese Biscuits - homemade drop biscuits filled with bits of ham and cheese.
• Pizza Biscuits - fun biscuits loaded with pepperoni and mozzarella. Perfect for packing into school lunches.
• Pepper Jack Biscuits - buttermilk biscuits made with pepper cheese.
• Cheddar Chive Biscuits - cheddar cheese and fresh chives flavor these easy-to-make drop biscuits.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Jalapeno Cheddar Biscuits

Kathy Berget

Flaky homemade buttermilk biscuits filled with jalapenos and cheddar cheese.

5 from 26 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Bread

Cuisine American

Servings 8 Biscuits

Calories 301 kcal

Video

Equipment

• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  Food Processor
• ▢
  Cookie Sheet
• ▢
  Cooling Rack
• ▢
  Basting Brush

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ cup butter (I use salted butter)
• ▢ 2 ½ cups flour
• ▢ 1 tablespoon baking powder
• ▢ 2 teaspoons sugar
• ▢ 1 teaspoon salt
• ▢ ½ cup jalapenos (fresh, finely diced)
• ▢ 4 ounces shredded cheddar cheese (about 2 cups)
• ▢ 1 ¼ cup buttermilk
• ▢ 2 tablespoons buttermilk (for brushing on top )
• ▢ ½ jalapeno (sliced, optional)
• ▢ ¼ teaspoon coarse salt (optional)

Instructions

 

• Preheat oven to 415°F
• Cut butter into small cubes
  ½ cup butter
• Add flour, butter, sugar, baking powder and salt into a food processor
  2 ½ cups flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1 teaspoon salt
• Pulse until butter is well incorporated into flour
• Place flour mixture into a large bowl
• Mix in jalapenos and shredded cheese
  ½ cup jalapenos , 4 ounces shredded cheddar cheese
• Add buttermilk and mix lightly just until buttermilk is mixed in. Mixture will still appear dry.
  1 ¼ cup buttermilk
• Knead by hand 5-6 times until mixture begins to form a ball and most of the flour is mixed in
• Pour onto a lightly floured board or counter and begin shaping into a 12x8 inch rectangle. Shape with lightly floured hands.
• Fold into a letter shape by folding the top third of the dough down towards the center. Then fold the bottom over the folded piece making a nice letter shape.
• Rotate the dough and repeat the shaping and folding steps. You will do this 5-6 times, each time adding just a bit of flour if the dough is sticking to the surface or your hands.
• Form dough into a 12x8 inch rectangle again and then cut with a biscuit cutter to form biscuits. You can usually cut 6 biscuits from the rectangle. Gather the scraps and reshape and cut an additional 2 biscuits.
• Place on a baking sheet lined with parchment paper
• Brush tops with buttermilk
  2 tablespoons buttermilk
• sprinkle with a touch of salt and add a jalapeno slice to the biscuit (optional)
  ½ jalapeno , ¼ teaspoon coarse salt
• Bake in a preheated 415°F oven for 15-17 minutes until golden brown and cooked through
• Place biscuits on a cooling rack to cool
• Serve warm or at room temperature

Notes

• If you don't have a food processor, the flour and butter can be mixed together by hand or with a pastry blender. Mix until the flour resembles coarse crumbs.
• After you add the buttermilk, the mixture will still appear very dry. After you knead the dough, it will come together.
• Don't skip the folding steps. This helps create the layers in the biscuits.
• Use just enough flour to keep the dough from sticking to the counter
• Biscuits can be baked on a baking sheet with space between each biscuit or in a cast iron skillet with the biscuits touching.
• Make certain oven is fully preheated to 415°F before baking

 

Recipe Variations

• Reduce the amount of jalapenos by half to make the biscuits a bit milder
• Use roasted chiles in place of the jalapenos. Be certain to dry off the chiles with a paper towel to remove excess moisture
• Use your favorite cheese - any type of cheddar, monterey jack, pepper jack, mozzarella or colby cheese.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1biscuitCalories: 301kcalCarbohydrates: 34gProtein: 9gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 38mgSodium: 587mgPotassium: 278mgFiber: 1gSugar: 3gVitamin A: 522IUVitamin C: 8mgCalcium: 182mgIron: 2mg

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Recipe adapted from Greedy Eats.