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Jalapeño Cheddar Biscuits

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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.

A pan of 12 jalapeno cheddar biscuits.

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. 😀

In each and every bite, you’ll enjoy a bit of spicy, some cheesiness, and last but not least, the delicious butter that creates a flaky biscuit.

More Jalapeno Cheddar Recipes:

As you can see, I’m a big lover of these ingredients, especially when they’re combined!

Three flaky jalapeño cheddar biscuits.

What You’ll Need:

  • 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.
  • Buttermilk – COLD buttermilk needed. You can make your own with a combination of milk plus a splash of vinegar.
Ingredients for the jalapeño cheddar biscuits.

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. Place in freezer to keep really cold. Dice up the cheese and jalapeños in tiny pieces and keep cold in the refrigerator.

A bowl of the shredded frozen butter.

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 wet ingredients. In a measuring cup, add 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 with a dusting of flour, place the dough and press into a large rectangle, about 3/4 inch thick or so.

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 biscuit dough shapes 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 the top of biscuits with a little softened butter, if desired.

Some flaky biscuits with jalapeño and cheddar.

Storing and Freezing:

  • STORE these 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 the biscuits at 400 degrees ensures a nice flaky texture.
Three stacked jalapeño cheddar biscuits with a napkin.

How to make jalapeño cheddar breakfast sandwiches:

Make jalapeño cheddar biscuits. See recipe details!

Side view of some jalapeno cheddar biscuits.

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.

A pan of crispy bacon on a cooling rack.

Assemble. Split biscuits in half, layer eggs, bacon, and cheddar. Top with the other half of biscuit.


Side shot of a white plate of three jalapeño cheddar biscuit egg and bacon sandwiches.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this biscuit recipe next: Best Homemade Buttermilk Biscuits

xoxo ~Sue

Close up of some jalapeño cheddar biscuits.

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!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12 biscuits
Calories: 257kcal
Author: Sue Ringsdorf


  • 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


  • {IN ADVANCE}, cut the butter into small little cubes. Place in the freezer for at least an hour before making scones. Dice the jalapeño and cheese into tiny pieces. Refrigerate until ready to use.
  • Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
  • In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
  • In small bowl, combine the buttermilk and egg. Refrigerate until using.
  • Use a pastry cutter to cut the cold butter into the flour mixture. This may take a minute or two. You can also use your fingers to press the butter into the mixture. Then stir in the cold jalapeño and cheddar cheese.
  • Create a well in the middle of the bowl and add the buttermilk and egg mixture. Stir with a spoon until the mixture forms a shaggy ball. Then use your hands to press everything together tightly. If there is too much flour left on the bottom of the bowl, add a few more drops of buttermilk.
  • On a baking mat prepared with a dusting of flour, place the dough and flatten with your hands, forming it into a rectangular shape. Press down to about 1/2 inch or so. Slice the dough into 12 equal squares/shapes, and place on the baking sheet.
  • Bake biscuits for approximately 15-17 minutes, or until the tops are slightly golden brown. Remove to cooling racks.


Calories: 257kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 294mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Kincaid made these! Yum! We used most of them for breakfast sandwiches with sausage and eggs. So good!

    1. Suebee Homemaker says:

      Wow! Kincaid is a chef, isn’t he?! Great job!

  2. I thought I loved your buttermilk biscuits but these are even more delicious!

    1. Suebee Homemaker says:

      I love them both!

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