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Home » Baking

Published: Sep 12, 2022 by Kathy

Jalapeno Cheddar Biscuits

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A stack of buttermilk biscuits on a white plate.

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.

A plate filled with biscuits filled with bits of jalapeno.

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

Ingredients for making buttermilk biscuits.
  • 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
Flour and butter in a food processor bowl.
Diced jalapenos in a flour mixture.
  • Mix in jalapenos and shredded cheese
  • Add buttermilk and mix lightly just until buttermilk is mixed in. Mixture will still appear dry.
Shredded cheese in a large mixing bowl.
Mixing dough in a bowl with a spatula.
  • 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.
Forming biscuit dough into a rectangle.
Folidng biscuit dough.
  • 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
Cutting out biscuits.
Brusing the top of biscuits with milk.

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

Frequently asked questions

What if I don't have buttermilk?

If you don't have buttermilk, you can make your own. Take 1 ¼ cups of regular milk (2% or whole) and mix with 1 tablespoon of white vinegar or lemon juice. Stir together and let rest for 5 minutes.

How long will these biscuits last?

Once the biscuits have fully cooled, store them in an airtight container at room temperature. They are best eaten within 2-3 days.

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.
Biscuits topped with sliced jalapenos on a small plate.

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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A plate filled with biscuits filled with bits of jalapeno.

Jalapeno Cheddar Biscuits

Kathy Berget
Flaky homemade buttermilk biscuits filled with jalapenos and cheddar cheese.
5 from 26 votes
Print Recipe Pin Recipe Save Saved!
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

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Food Processor
  • Cookie Sheet
  • Cooling Rack
  • Basting Brush
Prevent your screen from going dark

Ingredients
 
 

  • 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

Video

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
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Greedy Eats.

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Reader Interactions

Comments

  1. David @ Spiced says

    September 15, 2022 at 5:01 am

    5 stars
    Buttermilk is the only way to go when it comes to homemade biscuits! These biscuits are making my mouth water - I'd love one with my cup of coffee right now. I can't wait to try your version!!

    Reply
    • Kathy says

      September 15, 2022 at 5:22 am

      With you being from the south, I'd consider you an expert on biscuits! I can't wait to hear what you think! 🙂

      Reply
5 from 26 votes (25 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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