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Cheddar Jalapeño Biscuits Savory and Flaky Treat

by on November 18, 2025

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Get ready to elevate your snack game with my Cheddar Jalapeño Biscuits! These biscuits are savory, flaky, and packed with bold flavors. If you love cheese and a kick of spice, you’ve found your new favorite recipe. In this post, I’ll walk you through each step, share handy tips, and explore fun variations. Let’s dive in and make these delicious biscuits that will impress everyone at your next meal!

To make Cheddar Jalapeño Biscuits, you need a few simple ingredients. Here is what you will need: - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt - ½ cup unsalted butter, cold and cut into small cubes - 1 cup sharp cheddar cheese, finely grated - ½ cup jalapeños, minced (can use fresh or pickled) - ¾ cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar) - 1 tablespoon honey (optional, to add a hint of sweetness) - 1 egg, beaten (for egg wash to enhance the top color) These ingredients create a mix of flavors and textures. The sharp cheddar gives a rich taste. The jalapeños add a nice kick. Each ingredient plays its part to make these biscuits savory and flaky. Cold butter is key for flakiness. It helps create layers in your biscuits. The buttermilk adds moisture and tang, making them tender. If you want a touch of sweetness, add honey. Using fresh or pickled jalapeños lets you control the heat. Feel free to adjust the amount to your taste. Gather all these ingredients before you start. This way, you won’t miss anything! Enjoy the process of making these delightful biscuits. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step is key for crisp biscuits. Line a baking sheet with parchment paper. This will prevent sticking and make clean-up easy. In a large bowl, combine the following dry ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt Mix these well. This helps the leavening agents work evenly. Next, add ½ cup of cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to blend. Aim for a mix that looks like coarse crumbs. You want some butter pieces to remain the size of peas. This creates flakiness. Now, stir in 1 cup of finely grated sharp cheddar cheese and ½ cup of minced jalapeños. You can use fresh or pickled jalapeños, depending on your taste. Mix gently to ensure even distribution throughout the dry mix. Make a well in the center of the dry mix. Pour in ¾ cup of buttermilk. If you don't have buttermilk, mix ¾ cup milk with 1 tablespoon vinegar instead. If you want a hint of sweetness, add 1 tablespoon of honey. Mix gently with a spatula until just combined. Be careful not to overmix; this keeps your biscuits light. Transfer the dough to a lightly floured surface. Knead it gently just a few times until it comes together. Form the dough into a rectangle about 1-inch thick. This thickness helps them bake evenly. Using a round biscuit cutter or glass, cut out your biscuits. Press straight down; don’t twist the cutter. Twisting seals the edges and prevents rising. Reroll any scraps to cut more biscuits. Place the cut biscuits on the prepared baking sheet, leaving space between each one. Brush the tops with a beaten egg for a golden finish. Bake for about 15-18 minutes. Look for golden brown tops and well-risen biscuits. Once baked, remove them from the oven. Let them cool for a few minutes on a wire rack. Serve warm in a basket lined with a colorful cloth. Pair with honey or butter for a tasty treat. Enjoy! To get those nice, flaky layers in your biscuits, keep your butter cold. The cold butter creates steam as it melts during baking. This steam lifts the dough and makes it flaky. Cut the butter into small cubes before adding it to the flour. Mix it in until it looks like coarse crumbs, with small butter pieces the size of peas. Mixing too much will make your biscuits tough. Once you add the buttermilk and honey, stir gently. You want to just combine the ingredients. A few lumps are okay! After mixing, knead the dough only a few times until it comes together. If you overwork it, your biscuits won’t be light and fluffy. If you have any biscuits left, store them in an airtight container. They’ll stay fresh for about two days at room temperature. For longer storage, freeze them. Wrap each biscuit in plastic wrap and put them in a freezer bag. They can last up to three months in the freezer. To reheat, just bake them in the oven at 350°F (175°C) for about 10 minutes. Enjoy them warm! Pro Tips Use Cold Ingredients: Ensure your butter and buttermilk are cold to create flaky layers in your biscuits. Don’t Overmix: Mix your dough just until combined to keep the biscuits light and fluffy. Overmixing can lead to dense biscuits. Experiment with Cheese: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack for an extra kick! Perfect Biscuit Size: Keep your biscuits uniform in size for even baking. Use a biscuit cutter for the best results. {{image_4}} You can change the cheese for fun new flavors. Try using pepper jack for a spicy kick. Gouda adds a rich, smoky taste. For a lighter choice, use mozzarella. Each cheese brings its own twist. Mix and match to find your favorite! Want more heat? Add more jalapeños or use fresh ones instead of pickled. You can also try hotter peppers, like serranos. If you prefer less spice, use fewer jalapeños or remove the seeds. This way, you control the heat! If you need gluten-free biscuits, use a gluten-free flour blend. Almond flour or coconut flour can work too. Just remember, some flours absorb more moisture. Adjust the buttermilk to keep the dough soft. Enjoy these biscuits while keeping your diet in mind! You can keep Cheddar Jalapeño Biscuits fresh for a few days. Place them in an airtight container. Store them at room temperature. If you want them to last longer, put them in the fridge. They will stay good for about a week this way. Freezing is a great option if you want to save some for later. Let the baked biscuits cool completely. Then, wrap each biscuit in plastic wrap. Place the wrapped biscuits in a freezer bag. They will keep well for up to three months. When you're ready to enjoy them, just thaw them overnight in the fridge. To reheat, you can use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the biscuits on a baking sheet and heat for about 10 minutes. If you are in a hurry, use the microwave. Heat each biscuit for about 15 to 20 seconds. Enjoy them warm for the best taste! Yes, you can make these biscuits ahead of time. Prepare the dough and cut out the biscuits. Place them on a baking sheet, then cover and refrigerate. You can bake them fresh later. This keeps them flaky and warm for serving. These biscuits pair well with many items. Consider serving them with honey or butter. They also go great with soups, stews, or salads. For a fun twist, serve with spicy jam or pickled vegetables. Look for a nice golden brown color on top. The biscuits should have risen well. You can also gently touch them; they should feel firm and not doughy. If you want, use a toothpick in the center to check if they come out clean. Yes, you can substitute buttermilk easily. Mix regular milk with 1 tablespoon of vinegar to make sour milk. This will give you a similar tangy flavor. It helps the biscuits stay moist and rise nicely. These Cheddar Jalapeño Biscuits are simple and fun to make. You learned about key ingredients, step-by-step instructions, and tips for success. Explore variations to suit your taste, and don’t forget about storage tips. Cooking can be a joy, and these biscuits are a great way to enjoy it. Whether for a meal or snack, they are sure to please. Get started today, and impress your family and friends!

Why I Love This Recipe

  1. Perfect Balance of Flavors: The sharp cheddar cheese complements the spicy jalapeños, creating a delightful combination that excites the palate.
  2. Easy to Make: This recipe is straightforward, making it accessible for bakers of all skill levels to whip up a batch of delicious biscuits.
  3. Versatile Treat: These biscuits are perfect for breakfast, brunch, or as a side dish at dinner, making them a versatile addition to any meal.
  4. Warm and Comforting: There’s nothing quite like a warm biscuit fresh from the oven, offering a comforting treat for any occasion.

Ingredients

To make Cheddar Jalapeño Biscuits, you need a few simple ingredients. Here is what you will need:

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– ½ teaspoon baking soda

– 1 teaspoon salt

– ½ cup unsalted butter, cold and cut into small cubes

– 1 cup sharp cheddar cheese, finely grated

– ½ cup jalapeños, minced (can use fresh or pickled)

– ¾ cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar)

– 1 tablespoon honey (optional, to add a hint of sweetness)

– 1 egg, beaten (for egg wash to enhance the top color)

These ingredients create a mix of flavors and textures. The sharp cheddar gives a rich taste. The jalapeños add a nice kick. Each ingredient plays its part to make these biscuits savory and flaky.

Cold butter is key for flakiness. It helps create layers in your biscuits. The buttermilk adds moisture and tang, making them tender. If you want a touch of sweetness, add honey.

Using fresh or pickled jalapeños lets you control the heat. Feel free to adjust the amount to your taste.

Gather all these ingredients before you start. This way, you won’t miss anything! Enjoy the process of making these delightful biscuits.

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 425°F (220°C). This step is key for crisp biscuits. Line a baking sheet with parchment paper. This will prevent sticking and make clean-up easy.

Mixing Dry Ingredients

In a large bowl, combine the following dry ingredients:

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– ½ teaspoon baking soda

– 1 teaspoon salt

Mix these well. This helps the leavening agents work evenly.

Incorporating Butter

Next, add ½ cup of cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to blend. Aim for a mix that looks like coarse crumbs. You want some butter pieces to remain the size of peas. This creates flakiness.

Adding Cheese and Jalapeños

Now, stir in 1 cup of finely grated sharp cheddar cheese and ½ cup of minced jalapeños. You can use fresh or pickled jalapeños, depending on your taste. Mix gently to ensure even distribution throughout the dry mix.

Mixing in Wet Ingredients

Make a well in the center of the dry mix. Pour in ¾ cup of buttermilk. If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon vinegar instead. If you want a hint of sweetness, add 1 tablespoon of honey. Mix gently with a spatula until just combined. Be careful not to overmix; this keeps your biscuits light.

Shaping the Dough

Transfer the dough to a lightly floured surface. Knead it gently just a few times until it comes together. Form the dough into a rectangle about 1-inch thick. This thickness helps them bake evenly.

Cutting Out Biscuits

Using a round biscuit cutter or glass, cut out your biscuits. Press straight down; don’t twist the cutter. Twisting seals the edges and prevents rising. Reroll any scraps to cut more biscuits.

Baking the Biscuits

Place the cut biscuits on the prepared baking sheet, leaving space between each one. Brush the tops with a beaten egg for a golden finish. Bake for about 15-18 minutes. Look for golden brown tops and well-risen biscuits.

Serving Suggestions

Once baked, remove them from the oven. Let them cool for a few minutes on a wire rack. Serve warm in a basket lined with a colorful cloth. Pair with honey or butter for a tasty treat. Enjoy!

Tips & Tricks

Ensuring Flakiness

To get those nice, flaky layers in your biscuits, keep your butter cold. The cold butter creates steam as it melts during baking. This steam lifts the dough and makes it flaky. Cut the butter into small cubes before adding it to the flour. Mix it in until it looks like coarse crumbs, with small butter pieces the size of peas.

Avoiding Overmixing

Mixing too much will make your biscuits tough. Once you add the buttermilk and honey, stir gently. You want to just combine the ingredients. A few lumps are okay! After mixing, knead the dough only a few times until it comes together. If you overwork it, your biscuits won’t be light and fluffy.

How to Store Leftover Biscuits

If you have any biscuits left, store them in an airtight container. They’ll stay fresh for about two days at room temperature. For longer storage, freeze them. Wrap each biscuit in plastic wrap and put them in a freezer bag. They can last up to three months in the freezer. To reheat, just bake them in the oven at 350°F (175°C) for about 10 minutes. Enjoy them warm!

Pro Tips

  1. Use Cold Ingredients: Ensure your butter and buttermilk are cold to create flaky layers in your biscuits.
  2. Don’t Overmix: Mix your dough just until combined to keep the biscuits light and fluffy. Overmixing can lead to dense biscuits.
  3. Experiment with Cheese: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack for an extra kick!
  4. Perfect Biscuit Size: Keep your biscuits uniform in size for even baking. Use a biscuit cutter for the best results.

Variations

Cheese Variations

You can change the cheese for fun new flavors. Try using pepper jack for a spicy kick. Gouda adds a rich, smoky taste. For a lighter choice, use mozzarella. Each cheese brings its own twist. Mix and match to find your favorite!

Adjusting Spice Level

Want more heat? Add more jalapeños or use fresh ones instead of pickled. You can also try hotter peppers, like serranos. If you prefer less spice, use fewer jalapeños or remove the seeds. This way, you control the heat!

Gluten-Free Option

If you need gluten-free biscuits, use a gluten-free flour blend. Almond flour or coconut flour can work too. Just remember, some flours absorb more moisture. Adjust the buttermilk to keep the dough soft. Enjoy these biscuits while keeping your diet in mind!

Storage Info

Short-Term Storage

You can keep Cheddar Jalapeño Biscuits fresh for a few days. Place them in an airtight container. Store them at room temperature. If you want them to last longer, put them in the fridge. They will stay good for about a week this way.

Freezing Biscuits

Freezing is a great option if you want to save some for later. Let the baked biscuits cool completely. Then, wrap each biscuit in plastic wrap. Place the wrapped biscuits in a freezer bag. They will keep well for up to three months. When you’re ready to enjoy them, just thaw them overnight in the fridge.

Reheating Instructions

To reheat, you can use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the biscuits on a baking sheet and heat for about 10 minutes. If you are in a hurry, use the microwave. Heat each biscuit for about 15 to 20 seconds. Enjoy them warm for the best taste!

FAQs

Can I make Cheddar Jalapeño Biscuits ahead of time?

Yes, you can make these biscuits ahead of time. Prepare the dough and cut out the biscuits. Place them on a baking sheet, then cover and refrigerate. You can bake them fresh later. This keeps them flaky and warm for serving.

What can I serve with these biscuits?

These biscuits pair well with many items. Consider serving them with honey or butter. They also go great with soups, stews, or salads. For a fun twist, serve with spicy jam or pickled vegetables.

How do I know when the biscuits are done baking?

Look for a nice golden brown color on top. The biscuits should have risen well. You can also gently touch them; they should feel firm and not doughy. If you want, use a toothpick in the center to check if they come out clean.

Can I substitute buttermilk in the recipe?

Yes, you can substitute buttermilk easily. Mix regular milk with 1 tablespoon of vinegar to make sour milk. This will give you a similar tangy flavor. It helps the biscuits stay moist and rise nicely.

These Cheddar Jalapeño Biscuits are simple and fun to make. You learned about key ingredients, step-by-step instructions, and tips for success. Explore variations to suit your taste, and don’t forget about storage tips.

Cooking can be a joy, and these biscuits are a great way to enjoy it. Whether for a meal or snack, they are sure to please. Get started today, and impress your family and friend

To make Cheddar Jalapeño Biscuits, you need a few simple ingredients. Here is what you will need: - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt - ½ cup unsalted butter, cold and cut into small cubes - 1 cup sharp cheddar cheese, finely grated - ½ cup jalapeños, minced (can use fresh or pickled) - ¾ cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar) - 1 tablespoon honey (optional, to add a hint of sweetness) - 1 egg, beaten (for egg wash to enhance the top color) These ingredients create a mix of flavors and textures. The sharp cheddar gives a rich taste. The jalapeños add a nice kick. Each ingredient plays its part to make these biscuits savory and flaky. Cold butter is key for flakiness. It helps create layers in your biscuits. The buttermilk adds moisture and tang, making them tender. If you want a touch of sweetness, add honey. Using fresh or pickled jalapeños lets you control the heat. Feel free to adjust the amount to your taste. Gather all these ingredients before you start. This way, you won’t miss anything! Enjoy the process of making these delightful biscuits. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step is key for crisp biscuits. Line a baking sheet with parchment paper. This will prevent sticking and make clean-up easy. In a large bowl, combine the following dry ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt Mix these well. This helps the leavening agents work evenly. Next, add ½ cup of cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to blend. Aim for a mix that looks like coarse crumbs. You want some butter pieces to remain the size of peas. This creates flakiness. Now, stir in 1 cup of finely grated sharp cheddar cheese and ½ cup of minced jalapeños. You can use fresh or pickled jalapeños, depending on your taste. Mix gently to ensure even distribution throughout the dry mix. Make a well in the center of the dry mix. Pour in ¾ cup of buttermilk. If you don't have buttermilk, mix ¾ cup milk with 1 tablespoon vinegar instead. If you want a hint of sweetness, add 1 tablespoon of honey. Mix gently with a spatula until just combined. Be careful not to overmix; this keeps your biscuits light. Transfer the dough to a lightly floured surface. Knead it gently just a few times until it comes together. Form the dough into a rectangle about 1-inch thick. This thickness helps them bake evenly. Using a round biscuit cutter or glass, cut out your biscuits. Press straight down; don’t twist the cutter. Twisting seals the edges and prevents rising. Reroll any scraps to cut more biscuits. Place the cut biscuits on the prepared baking sheet, leaving space between each one. Brush the tops with a beaten egg for a golden finish. Bake for about 15-18 minutes. Look for golden brown tops and well-risen biscuits. Once baked, remove them from the oven. Let them cool for a few minutes on a wire rack. Serve warm in a basket lined with a colorful cloth. Pair with honey or butter for a tasty treat. Enjoy! To get those nice, flaky layers in your biscuits, keep your butter cold. The cold butter creates steam as it melts during baking. This steam lifts the dough and makes it flaky. Cut the butter into small cubes before adding it to the flour. Mix it in until it looks like coarse crumbs, with small butter pieces the size of peas. Mixing too much will make your biscuits tough. Once you add the buttermilk and honey, stir gently. You want to just combine the ingredients. A few lumps are okay! After mixing, knead the dough only a few times until it comes together. If you overwork it, your biscuits won’t be light and fluffy. If you have any biscuits left, store them in an airtight container. They’ll stay fresh for about two days at room temperature. For longer storage, freeze them. Wrap each biscuit in plastic wrap and put them in a freezer bag. They can last up to three months in the freezer. To reheat, just bake them in the oven at 350°F (175°C) for about 10 minutes. Enjoy them warm! Pro Tips Use Cold Ingredients: Ensure your butter and buttermilk are cold to create flaky layers in your biscuits. Don’t Overmix: Mix your dough just until combined to keep the biscuits light and fluffy. Overmixing can lead to dense biscuits. Experiment with Cheese: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack for an extra kick! Perfect Biscuit Size: Keep your biscuits uniform in size for even baking. Use a biscuit cutter for the best results. {{image_4}} You can change the cheese for fun new flavors. Try using pepper jack for a spicy kick. Gouda adds a rich, smoky taste. For a lighter choice, use mozzarella. Each cheese brings its own twist. Mix and match to find your favorite! Want more heat? Add more jalapeños or use fresh ones instead of pickled. You can also try hotter peppers, like serranos. If you prefer less spice, use fewer jalapeños or remove the seeds. This way, you control the heat! If you need gluten-free biscuits, use a gluten-free flour blend. Almond flour or coconut flour can work too. Just remember, some flours absorb more moisture. Adjust the buttermilk to keep the dough soft. Enjoy these biscuits while keeping your diet in mind! You can keep Cheddar Jalapeño Biscuits fresh for a few days. Place them in an airtight container. Store them at room temperature. If you want them to last longer, put them in the fridge. They will stay good for about a week this way. Freezing is a great option if you want to save some for later. Let the baked biscuits cool completely. Then, wrap each biscuit in plastic wrap. Place the wrapped biscuits in a freezer bag. They will keep well for up to three months. When you're ready to enjoy them, just thaw them overnight in the fridge. To reheat, you can use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the biscuits on a baking sheet and heat for about 10 minutes. If you are in a hurry, use the microwave. Heat each biscuit for about 15 to 20 seconds. Enjoy them warm for the best taste! Yes, you can make these biscuits ahead of time. Prepare the dough and cut out the biscuits. Place them on a baking sheet, then cover and refrigerate. You can bake them fresh later. This keeps them flaky and warm for serving. These biscuits pair well with many items. Consider serving them with honey or butter. They also go great with soups, stews, or salads. For a fun twist, serve with spicy jam or pickled vegetables. Look for a nice golden brown color on top. The biscuits should have risen well. You can also gently touch them; they should feel firm and not doughy. If you want, use a toothpick in the center to check if they come out clean. Yes, you can substitute buttermilk easily. Mix regular milk with 1 tablespoon of vinegar to make sour milk. This will give you a similar tangy flavor. It helps the biscuits stay moist and rise nicely. These Cheddar Jalapeño Biscuits are simple and fun to make. You learned about key ingredients, step-by-step instructions, and tips for success. Explore variations to suit your taste, and don’t forget about storage tips. Cooking can be a joy, and these biscuits are a great way to enjoy it. Whether for a meal or snack, they are sure to please. Get started today, and impress your family and friends!

Cheddar Jalapeño Biscuits

Deliciously flaky biscuits with a spicy kick from jalapeños and rich sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.5 cup unsalted butter, cold and cut into small cubes
  • 1 cup sharp cheddar cheese, finely grated
  • 0.5 cup jalapeños, minced
  • 0.75 cup buttermilk
  • 1 tablespoon honey (optional)
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, thoroughly combine the all-purpose flour, baking powder, baking soda, and salt.
  • Incorporate the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
  • Add in the finely grated sharp cheddar cheese and the minced jalapeños, stirring gently.
  • Create a well in the center of your mixture. Pour in the buttermilk and the optional honey. Mix gently until just combined.
  • Transfer the dough onto a lightly floured surface. Knead it gently several times until it comes together.
  • With a round biscuit cutter or a glass, cut out biscuits by pressing straight down.
  • Arrange the cut biscuits onto the prepared baking sheet, leaving space between each. Brush the tops with the beaten egg.
  • Bake in the preheated oven for about 15-18 minutes, or until the tops are golden brown.
  • Once baked, remove the biscuits from the oven and let them cool for a few minutes before serving warm.

Notes

Serve warm with honey or butter for extra indulgence.
Keyword baking, biscuits, cheddar, jalapeño

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