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Homemade Jalapeño Cheddar Biscuits

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Homemade Jalapeño Cheddar Biscuits are the perfect savory buttery biscuits, full of jalapeño and cheddar bits. These are great with a pat of butter or the base for a breakfast sammie. Just say YES!

Close up of some jalapeño cheddar biscuits.

Can you believe that I 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 scone, because yea, I’m a spice-lovin 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.

Overhead view of a sheet pan of 12 jalapeño cheddar biscuits.

Ingredients needed for Homemade Jalapeño Cheddar Biscuits:

  • 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 cut it in small cubes and store in the freezer.
  • Jalapeño – Dice up some jalapeno in tiny bits. I don’t use the seeds, but if you like REAL spicy, then include some.
  • Cheese – Dice up the cheese in tiny cubes. 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.
  • Egg – One egg.
Collage of 1) the chopped butter, cheese, and jalapeño, and 2) the dry mix with the chopped items added.
Overhead shot of the jalapeño cheddar biscuit dough, cut in 12 squares.

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!

  1. Prep butter, cheese and jalapeños. IN ADVANCE (an hour or so), dice up some cold butter in tiny cubes. Place in freezer to keep really cold. Dice up the cheese and jalapeños in tiny pieces and keep cold as well.
  2. Preheat oven. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
  3. Combine dry ingredients. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
  4. Combine wet ingredients. In a measuring cup or bowl, combine buttermilk with a large egg. Whip and store in refrigerator until ready to use.
  5. Cut in butter. Remove the butter from the freezer, and use a pastry cutter to blend it into the dry mixture. You may use your hands as well.
  6. Add remaining ingredients. Stir in the cheese and jalapeño pieces and stir. Then pour in the wet ingredients (buttermilk and egg mixture) and stir with a spoon until it roughly forms a ball. Use your hands to get everything to come together in one piece.
  7. Form dough. On a baking mat with a dusting of flour, place the dough and press into a large rectangle, about 1/2 inch thick.
  8. Slice dough. Use a dough scraper to slice the dough into about 12 equal shapes. Transfer shapes to prepared baking sheet.
  9. Bake. Bake for 15 – 18 minutes, or until slightly golden brown on top. Remove to a cooling rack.
Side view of a sheet pan of jalapeño cheddar biscuits.

A few tips to make the best biscuits:

  • Use COLD ingredients. Make sure you prep ahead and dice the butter and freeze. Then dice the cheddar and jalapeño and refrigerate. After combining the buttermilk and egg, keep in the refrigerator and keep COLD.
  • 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 buttery texture.

How to make jalapeño cheddar breakfast sandwiches:

  1. Make jalapeño cheddar biscuits. See recipe details!
  2. 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.
  3. 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.
  4. Assemble. Split biscuits in half, layer eggs, bacon, and cheddar. Top with the other half of biscuit.
  5. EAT.
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

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Close up of some jalapeño cheddar biscuits.

Homemade Jalapeño Cheddar Biscuits

Homemade Jalapeño Cheddar Biscuits are the perfect savory buttery biscuits, full of jalapeño and cheddar bits. These are great with a pat of butter or the base for a breakfast sammie. Just say YES!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Breakfast
Cuisine: American
Keyword: homemade biscuits, jalapeno cheddar biscuits
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 biscuits
Calories: 304kcal
Author: Sue Ringsdorf

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • 1 cup COLD unsalted butter – cubed
  • 1/2 cup diced jalapeño (2 medium) – without seeds (leave a few seeds for spicy)
  • 6 oz. cheddar cheese – tiny cubes
  • 1/2 cup COLD buttermilk – plus an extra tablespoon or two
  • 1 large egg

Instructions

  • {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.

Nutrition

Calories: 304kcal | Carbohydrates: 23g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 302mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 2mg

2 Comments

  1. 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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