Jalapeño Cheddar Biscuits

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Jalapeño Cheddar Biscuits

There’s just something magical about the smell of freshly baked biscuits wafting through the kitchen—and these Jalapeño Cheddar Biscuits have become an absolute staple in our home. I first made them on a whim one Saturday morning when we had leftover cheddar cheese and a few jalapeños that needed using. I wanted something warm, cheesy, and just a little spicy to go with our scrambled eggs and crispy bacon. One bite in, and everyone at the table was hooked. Even my spice-averse youngest asked for seconds!

What makes these biscuits so special is how they strike that perfect balance of soft, buttery biscuit with sharp cheddar flavor and just the right amount of heat from the jalapeños. They’re fluffy on the inside, with a slightly crisp golden crust, and every bite delivers that comforting, cheesy kick we all crave. They pair perfectly with everything from chili to fried chicken—or even as a snack all on their own with a smear of butter.

I’ve made these for potlucks, brunches, game days, and even once as a last-minute dinner roll substitute. And every single time, they disappear in minutes. It’s one of those recipes that never lets me down, no matter how hectic the day’s been. If your family loves bold flavor wrapped in cozy comfort food, these biscuits are about to become a new favorite too.

Questions I Often Get Asked About This Recipe

Can I make these biscuits ahead of time?
Yes! You can make the dough, cut out the biscuits, and freeze them unbaked. Just pop them into the oven from frozen, adding a few extra minutes to the bake time.

Are they super spicy?
Not really. The jalapeños add a mild heat, especially once baked. If you’re nervous about spice, remove all the seeds and ribs. Want it hotter? Leave some in!

Can I use a different cheese?
Absolutely. Sharp cheddar adds bold flavor, but you can also try pepper jack, Monterey Jack, or even a smoky gouda for a twist.

Do I need a biscuit cutter?
Nope! You can use a round cookie cutter, the rim of a drinking glass, or simply drop spoonfuls of dough onto your baking sheet.

Can I make these gluten-free?
Yes, just substitute your favorite 1:1 gluten-free baking flour and ensure your baking powder is gluten-free.

What You Need to Make Jalapeño Cheddar Biscuits

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

½ teaspoon garlic powder (optional, but recommended)

6 tablespoons cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

2–3 fresh jalapeños, finely diced (remove seeds for less heat)

¾ cup buttermilk (plus more if needed)

1 tablespoon honey (optional—for balance)

Tools & Equipment:

Mixing bowl

Pastry cutter or fork

Baking sheet

Parchment paper

Biscuit cutter or drinking glass

Cooling rack

How to Make Jalapeño Cheddar Biscuits

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

Add in the cold butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.

Stir in the shredded cheddar and diced jalapeños until evenly distributed.

Pour in the buttermilk and honey, and gently mix until the dough just comes together. Don’t overmix!

Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle.

Use a biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet.

Bake for 14–16 minutes, or until golden on top.

Let cool slightly on a rack—then serve warm with butter, honey, or just as they are!

Tips for Making the Best Jalapeño Cheddar Biscuits

Keep your butter cold: This is key for fluffy, flaky biscuits. If your kitchen is warm, pop your cubed butter in the freezer for 5 minutes before mixing.

Grate your own cheese: Pre-shredded cheese has anti-caking agents that can affect the texture.

Don’t overmix: Overworking the dough can make the biscuits tough. Mix just until everything comes together.

Add a glaze: Brush the tops with melted butter right out of the oven for extra flavor and sheen.

Make them mini: Great for brunch tables or party platters—just reduce the bake time slightly.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were gone in minutes! My kids don’t even like jalapeños and they loved these.” – Rachel M.

⭐️⭐️⭐️⭐️⭐️ “So easy and packed with flavor. I served them with soup and it was the perfect combo.” – Jess T.

⭐️⭐️⭐️⭐️ “I wish they had more kick, but the texture was spot on. I’ll leave the seeds in next time!” – Mike L.

⭐️⭐️⭐️⭐️⭐️ “Fluffy, cheesy, and the hint of honey is genius. Definitely making these again!” – Tanya V.

⭐️⭐️⭐️⭐️ “Great for busy weeknights. I froze a batch and they still came out beautifully.” – Lauren B.

Printable Recipe

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