Jalapeno Cheddar Biscuits
Jalapeno cheddar biscuits are flaky, buttery, and packed with sharp cheese in every bite. Each one delivers a spicy kick balanced by melted cheddar and a tender, layered center. They’re perfect for holiday tables, potlucks, or dinner sides, and this batch bakes in under 20 minutes.
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What Makes This The Best Jalapeno Cheddar Biscuits Recipe
These jalapeno cheddar biscuits skip the food processor completely. No special equipment, just a bowl, a fork, and cold butter. The payoff is a flaky, cheesy biscuit that’s easy for anyone to make.
I fold the dough over itself a few times before cutting biscuits. That step builds thin, buttery layers without any laminating skills. Using sharp cheddar instead of mild keeps the cheese flavor bold in every bite.
If you love homemade biscuits, try my Orange Biscuits for a sweet twist. My Sourdough Discard Biscuits are perfect for using up extra starter. Or bake a loaf of Bread Machine Cheese Bread for another easy cheesy side.
Ingredients For Cheddar Jalapeno Biscuits
- All-Purpose Flour: gives the biscuits structure without turning them dense.
- Baking Powder: the main leavener that gives the biscuits their lift.
- Baking Soda: reacts with the buttermilk for an extra rise.
- Salt: balances the richness of the butter and cheese.
- Sugar: adds a touch of sweetness to balance the jalapeno heat.
- Cold Unsalted Butter: creates flaky, buttery layers as it melts in the oven.
- Sharp Cheddar Cheese: melts into bold, cheesy pockets in every bite.
- Jalapenos: bring the spicy kick; remove the seeds for a milder biscuit.
- Buttermilk: adds tang and helps the biscuits rise tall and tender.
How To Make Jalapeno Cheddar Biscuits
- Whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into the flour until coarse crumbs form.
- Stir in the shredded cheddar and diced jalapeños.
- Pour in the buttermilk and stir just until the dough comes together.
- Pat the dough into a rectangle on a lightly floured surface. Fold the dough over itself two to three times to build layers.
- Cut into biscuits, press a sliced jalapeno on top if desired, and bake until golden brown.
Wendy’s Tips For Cheddar Jalapeno Biscuits
- Keep everything cold: cold butter and buttermilk create steam pockets that puff up the layers.
- Do not overwork the dough: mixing too much makes biscuits tough instead of tender.
- Do not twist the cutter: twisting seals the edges and keeps biscuits from rising tall.
- Bake the biscuits close together: touching sides help them rise up instead of spreading out.
- Use a food processor: I use a food processor to make combing the dough super easy.
Common Mistakes to Avoid When Making Cheddar Jalapeno Biscuits
- Pressing the dough too hard: heavy pressure flattens the layers you just folded in.
- Skipping the buttermilk chill: warm buttermilk melts the butter before it hits the oven.
- Cutting biscuits too small: small biscuits dry out fast and lose their flaky center.
Frequently Asked Questions
Here are answers to the most common questions about jalapeno cheddar biscuits.
Yes, drained canned jalapenos work well if fresh are not available. Fresh jalapenos give a brighter, sharper flavor.
Warm butter is usually the cause. Keep everything cold right up until the dough goes into the oven.
Yes, shape the biscuits and refrigerate up to a day before baking. Bake straight from the fridge, no need to thaw.
How to Store and Reheat
Storage: Keep biscuits in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
Freezing: Freeze baked biscuits in a sealed bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm biscuits in a 350°F oven for about 8 minutes until heated through and the cheese is soft again.
Jalapeno Cheddar Biscuits
Equipment
- Large Mixing Bowl
- pastry cutter
- Measuring Cups & Spoons
- Baking Sheet
- Parchment Paper
- Round biscuit cutter
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup cold unsalted butter cubed
- 1 cup sharp cheddar cheese shredded
- 1-2 jalapenos finely diced (remove seeds for less heat)
- ¾ cup buttermilk plus a little extra if needed
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into the flour using a pastry cutter or your fingers, until the mixture looks like coarse crumbs with a few pea-sized pieces remaining.
- Stir in the shredded cheddar and diced jalapenos until evenly distributed.
- Pour in the buttermilk and stir just until the dough comes together, adding a splash more if it seems dry.
- Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick.
- Fold the dough over itself two to three times to build layers, then pat it back down to about 1 inch thick.
- Cut out biscuits with a round cutter, or slice into squares with a knife.
- Place biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.
- Bake for 15 to 18 minutes, until golden brown on top and cooked through. Serve warm.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.