Jalapeño Cheddar Biscuits
Jalapeño Cheddar Biscuits are the perfect savory, buttery biscuits, full of jalapeño and cheddar. These are delicious with a pat of butter or the base for a breakfast sammie!
For some sweet scones that are similar in texture, try one of my favorites – some Petite Vanilla Bean Scones, Mini Chocolate Chip Scones, and Maple Nut Scones.
Savory Biscuits
Can you believe that I had never enjoyed a savory biscuit growing up? It wasn’t until moving down south that I first had a bite of this flaky, buttery mound of goodness. After years of making scones, which are very similar but sweeter, I’ve finally gotten into a groove of trying different savory biscuit recipes.
It’s probably no surprise to you (if you follow me) that I’d share a jalapeño based biscuit, because yea, I’m a spice-loving gal. The cheese is just an obvious choice because it goes so well with jalapeños. Together? They’re a match made in savory heaven. 😀
Gimme some tender biscuits with a spicy kick, little bits of cheddar cheese, and plenty of butter!
More Jalapeno Cheddar Recipes:
As you can see, I’m a big lover of these ingredients, especially when they’re combined!
- Jalapeño Cheddar Sourdough Bread
- Creamy Jalapeño Chicken
- Jalapeño Popper Dip with Bacon
- Jalapeño Popper Cheese Ball
What You’ll Need:
Simple ingredients and you should note that we need them to be COLD, not room temperature as used in cookies and many other baked goods.
- Flour – Use all-purpose flour for this recipe.
- Baking Powder – This is the leavener for these biscuits.
- Salt – Just a pinch.
- Sugar – You’ll need a tablespoon of sugar to balance the savory flavors.
- Butter – I use unsalted COLD butter. You’ll want to grate some frozen butter and store it in the freezer.
- Jalapeño – You can either use some jarred pickled jalapeños or fresh jalapeños. Dice them up in small pieces.
- Cheese – Grate from a block of cheddar cheese and keep cold until ready to use. You could also use a different cheese like pepper jack or Monterey jack.
- Buttermilk – COLD buttermilk needed. You can make your own with a combination of milk plus a splash of vinegar.
How to make Jalapeño Cheddar Biscuits:
Biscuits are very easy to make and don’t take that much time. Trust me. Homemade is so much better than store bought!
Step 1
Prep butter, cheese and jalapeños. IN ADVANCE (an hour or so), use a box cutter to shred some frozen butter. If you don’t have a box cutter, you could use a knife to slice the butter into small cubes. Place in freezer to keep really cold.
Dice up the cheese and jalapeños in tiny pieces and keep cold in the refrigerator.
Step 2
Preheat oven. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
Step 3
Combine dry ingredients. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
Step 4
Chill buttermilk. Measure out your buttermilk. You can make your own buttermilk by adding a splash of vinegar to some milk and let it sit until thickened. Chill until ready to use.
Step 5
Blend in butter. Remove the butter from the freezer, and use your hands to blend the butter into the dry mixture.
Step 6
Add remaining ingredients. Stir in the cheese and jalapeño pieces and stir. Then pour in the chilled buttermilk and stir with a spoon until it roughly forms a ball. Use your hands to get everything to come together in one piece.
Step 7
Form dough. On a baking mat (or a clean surface) with a dusting of flour, place the dough and press into a large rectangle, about 3/4 to 1-inch thickness or so. You should be able to see little pieces of butter throughout the unbaked biscuits.
Step 8
Slice dough. Use a dough scraper to slice the dough into about 12 equal shapes. Transfer shapes to prepared baking sheet.
Step 9
Bake. Bake biscuits for 18-20 minutes, or until golden brown on top. Let biscuits sit on pan for several minutes before removing to a wire rack.
Brush biscuits with a little melted butter, if desired. Warm biscuits are the best!
Storing and Freezing:
- STORE these cheddar jalapeño biscuits in an airtight container for several days on your countertop or in the refrigerator.
- FREEZE leftover biscuits in airtight container stored in a large freezer bag for up to three months.
Recipe Tips
- Use COLD ingredients. Make sure you prep ahead and shred the butter and freeze. Then dice the cheddar and jalapeño and refrigerate. Make sure the buttermilk is well chilled before using.
- Use the right mix of dry vs wet ingredients. If the dough is too dry, add a few drops of buttermilk. If the dough is too wet, add a bit more flour.
- Don’t over handle. When cutting in the butter and combining ingredients. don’t over handle the dough. You want a light biscuit, not a tough one.
- Bake in a hot oven. Baking these at 400 degrees ensures nice flaky biscuits.
How to make jalapeño cheddar breakfast sandwiches:
Homemade biscuits make the best breakfast or afternoon snack, especially when you add eggs and bacon!
Make jalapeño cheddar biscuits. See recipe details!
Cook eggs. Crack about four eggs for three sandwiches. Whip and cook over medium low heat. Move the egg layer around (don’t scramble) until it’s firm enough to flip (without over-cooking). Flip and cook for a bit more on the other side, until set.
Make bacon. I love to use the “microwave ready” bacon that comes in a pack of four. Or you can bake bacon on a wire rack/sheet pan lined with foil in a 400 degree oven.
Assemble. Split biscuits in half, layer eggs, bacon, and cheddar. Top with the other biscuit half.
EAT.
Kitchen Tools used for this recipe: (Affiliate Links)
Make this biscuit recipe next: Best Homemade Buttermilk Biscuits
xoxo ~Sue
Jalapeño Cheddar Biscuits
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 Tablespoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- ¾ cup frozen unsalted butter – shredded
- 2 oz. diced jalapeño – use jarred or fresh jalapeños
- 5 oz. cheddar cheese – tiny cubes
- 2/3 cup COLD buttermilk – you may need a few more drops
Instructions
- Prep butter, cheese and jalapeños. IN ADVANCE (an hour or so), use a box cutter to shred some frozen butter. If you don’t have a box cutter, you could use a knife to slice the butter into small cubes. Place in freezer to keep really cold.Dice up the cheese and jalapeños in tiny pieces and keep cold in the refrigerator.
- Preheat oven. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Combine dry ingredients. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
- Chill buttermilk. Measure out your buttermilk. You can make your own buttermilk by adding a splash of vinegar to some milk and let it sit until thickened. Chill until ready to use.
- Blend in butter. Remove the butter from the freezer, and use your hands to blend the butter into the dry mixture.
- Add remaining ingredients. Stir in the cheese and jalapeño pieces and stir. Then pour in the chilled buttermilk and stir with a spoon until it roughly forms a ball. Use your hands to get everything to come together in one piece.
- Form dough. On a baking mat (or a clean surface) with a dusting of flour, place the dough and press into a large rectangle, about 3/4 to 1-inch thickness or so. You should be able to see little pieces of butter throughout the unbaked biscuits.
- Slice dough. Use a dough scraper to slice the dough into about 12 equal shapes. Transfer shapes to prepared baking sheet.
- Bake. Bake biscuits for 18-20 minutes, or until golden brown on top. Let biscuits sit on pan for several minutes before removing to a wire rack.Brush biscuits with a little melted butter, if desired.
Notes
- STORE these cheddar jalapeño biscuits in an airtight container for several days on your countertop or in the refrigerator.
- FREEZE leftover biscuits in airtight container stored in a large freezer bag for up to three months.
Kincaid made these! Yum! We used most of them for breakfast sandwiches with sausage and eggs. So good!
Wow! Kincaid is a chef, isn’t he?! Great job!
I thought I loved your buttermilk biscuits but these are even more delicious!
I love them both!