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Cheddar jalapeño biscuits spread out on a white surface with a plate of cheddar cheese in the top left corner.
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5 from 2 votes

Jalapeno Cheddar Biscuits

Jalapeno cheddar biscuits are fluffy, flaky buttermilk biscuits made with fresh jalapeno peppers and sharp cheddar cheese. Every bite of these savory biscuits is filled with bold buttery, cheesy, and spicy flavors!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 8 biscuits
Calories: 272kcal
Author: Ashley Boyd

Ingredients

  • 2 ¼ cups all-purpose flour (280g) weighed or spooned and leveled
  • 6 teaspoons baking powder (1 tablespoon + 2 teaspoons)
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 ¼ cups cheddar cheese freshly grated
  • ¼ cup fresh jalapeno peppers seeded and finely chopped
  • 8 tablespoons unsalted butter very cold, cut into cubes
  • ¾ - 1 cup cold buttermilk whole or low-fat
  • melted butter for brushing tops

Instructions

  • Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.
  • To a large mixing bowl, add the flour, baking powder, sugar, and salt and whisk until combined. Add the freshly grated cheddar cheese and chopped jalapenos to the bowl and toss them in the flour.
  • Add the cold butter to the bowl and use your fingers to cut the butter into the dough until it resembles coarse crumbs.
  • Pour ¾ cup of buttermilk into the bowl and use a wooden spoon to mix the dough until all the flour is moistened and it starts to come together. After the dough starts to come together I like to get in there with my hands to get a good feel for the moisture level.
  • If the dough is too dry to hold together, add up to ¼ cup more buttermilk until the dough is slightly sticky but not wet.
  • Turn the dough out onto a lightly floured surface and pat it into a ¾ inch-inch thick rectangle. Fold the dough in half over itself, and pat it back out into a rectangle. Repeat this process 3 more times. Finally, pat the dough out into a rectangle about ¾ inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Reshape the scraps and cut out 2 more biscuits.
  • Place the biscuits closely together on the baking sheet and brush the tops with melted butter. Top each biscuit with a jalapeno slice and bake the biscuits for 15 to 17 minutes or until golden brown on top. Brush the biscuits with more melted butter when they come out of the oven.
  • Allow the biscuits to cool slightly before enjoying them!

Notes

  • Measure your flour properly! Use a kitchen scale to weigh your flour or fluff the flour in the bag, spoon it into your measuring cup, and level it off with a knife. Too much flour in the dough can result in dense, dry biscuits.
  • Use very cold butter! Cold butter releases steam as it melts in the oven, creating air pockets and resulting in extra fluffy biscuits.
  • Do not overwork the dough. Only mix the dough until all the flour is moistened. Overmixing the dough will result in tough biscuits.
  • Leftover homemade biscuits can be stored in an airtight container at room temperature for two days or in the refrigerator for up to a week.

Nutrition

Serving: 1biscuit | Calories: 272kcal | Carbohydrates: 34.7g | Protein: 5.7g | Fat: 13.5g | Saturated Fat: 8.4g | Cholesterol: 36mg | Sodium: 354mg | Potassium: 1218mg | Fiber: 1.3g | Sugar: 2.3g | Calcium: 554mg | Iron: 3mg