These Jalapeno Cheddar Biscuits are a perfect blend of flaky, buttery layers with a spicy kick from fresh jalapenos and rich cheddar.
High in protein and good fats from cheese and butter, they make a satisfying snack or breakfast option.
Quick to prepare and oven-ready, they’re ideal for everyday cooking or meal prep with minimal effort.
Fluffy Jalapeno Cheddar Biscuits
Equipment
- 1 mixing bowl
- 1 Pastry Cutter or Fork
- 1 Spatula or Folding Spoon
- 1 Rolling Pin (optional)
- 1 Biscuit Cutter or Glass
- 1 Baking Tray or Cast Iron Skillet
- Parchment Paper
Ingredients
- ½ cup unsalted butter cubed and very cold
- 1 ¾ cups all-purpose flour plus extra for rolling
- 1 ½ teaspoons baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 ½ teaspoons garlic powder
- 2 tablespoons fresh jalapeno finely chopped (adjust to taste)
- 1 cup shredded cheddar cheese
- ½ cup cold buttermilk plus 1 tablespoon for brushing
- 6 jalapeno slices for topping (optional)
Instructions
- Preheat and Prepare Baking Surface: Before starting the dough, preheat your oven to 400°F (200°C). This ensures the biscuits bake evenly and rise beautifully. Line a baking tray with parchment paper to prevent sticking. Alternatively, you can lightly butter a cast iron skillet, which adds extra crispness to the biscuit bottoms. Set the tray or skillet aside so it’s ready when your biscuits are formed.
- Combine Dry Ingredients: In a large mixing bowl, add 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, 2 teaspoons of sugar, ½ teaspoon of salt, and 1 ½ teaspoons of garlic powder. Whisk or stir gently to ensure the baking powder, sugar, salt, and garlic powder are evenly distributed. This step ensures each biscuit has a consistent flavor and even rise.
- Cut in Cold Butter: Take ½ cup of unsalted, very cold cubed butter and add it to the dry ingredients. Using a pastry cutter, fork, or even your fingertips, cut the butter into the flour mixture. Aim for a coarse, crumbly texture with small pea-sized butter pieces. The cold butter creates flaky layers in the biscuits as it melts during baking, giving them that signature tender, layered texture.
- Add Jalapenos and Buttermilk: Next, gently fold in 2 tablespoons of finely chopped fresh jalapenos to add a bright, spicy flavor. Pour in ½ cup of cold buttermilk and mix with a spatula or folding spoon just until the dough comes together. The dough will appear crumbly at this stage, which is normal—overmixing can make the biscuits tough. Use light, folding motions to preserve flakiness.
- Incorporate Cheddar Cheese: Add 1 cup of shredded cheddar cheese to the dough. Using the spatula, gently fold the cheese evenly throughout the mixture. At this point, the dough should be moist but still slightly crumbly, with cheese and jalapeno bits visible. This combination ensures each biscuit will have melty pockets of cheddar and a spicy bite in every bite.
- Shape the Dough on a Floured Surface: Turn the dough onto a lightly floured surface. Gently pat and shape it into a rough rectangle about ½ to ¾ inch thick. Use your hands or a rolling pin to flatten it slightly, being careful not to overwork the dough—the less you handle it, the flakier the biscuits will be.
- Fold for Extra Flakiness: To create layers, fold the rectangle in half and gently press it down. Repeat this 2-3 times, which helps develop a light, airy structure. This folding technique is similar to puff pastry and ensures tender, layered biscuits.
- Cut Biscuits: Using a biscuit cutter or a glass, cut the dough into 2-3 inch rounds. Press straight down without twisting the cutter to avoid sealing the edges, which can prevent rising. Gather scraps, gently reshape, and cut additional biscuits until you have 5-6 biscuits. Place them on the prepared baking tray or cast iron skillet, leaving a little space between each for even baking.
- Add Toppings and Brush Buttermilk: If desired, top each biscuit with a jalapeno slice for an extra visual and spicy touch. Then, brush the tops with 1 tablespoon of cold buttermilk. This step gives the biscuits a slight sheen and encourages a golden, slightly crisp top during baking.
- Chill Before Baking: For best results, freeze or chill the biscuits on the tray for 10-15 minutes.This step helps them maintain their shape during baking, prevents spreading, and encourages taller, fluffier biscuits.
- Bake Until Golden: Place the biscuits in the preheated oven and bake for 20-23 minutes, or until the tops are golden brown and the edges look crisp. Rotate the tray halfway through if your oven has hot spots to ensure even browning.
- Brush with Melted Butter and Serve: Once baked, remove the biscuits from the oven and immediately brush the tops with melted butter for a rich, glossy finish. Serve warm for the best flavor and texture. These biscuits are flaky, cheesy, and slightly spicy, perfect as a breakfast side, snack, or alongside soups and salads.
Notes
- Use very cold butter to achieve tall, flaky biscuits. Room-temperature butter will result in a denser texture.
- Chill the dough before baking; even 10–15 minutes in the freezer makes a noticeable difference in rise and flakiness.
- Do not overmix the dough. It should look crumbly before folding in the cheese and jalapenos; overworking develops gluten, which can make biscuits tough.
- For a milder flavor, reduce jalapenos or remove seeds. For extra heat, add more finely chopped peppers.
- Brush with buttermilk and melted butter for a golden, soft, and flavorful top.
Chef’s Secrets: Elevate Biscuit Flavor
One of the secrets to perfectly flaky Jalapeno Cheddar Biscuits is handling ingredients minimally but thoughtfully.
Cold butter, cold buttermilk, and light folding are crucial.
For even richer flavor, consider using sharp cheddar cheese—it melts beautifully and adds a punch of savory depth.
For a more complex spice profile, add a pinch of smoked paprika or a touch of onion powder alongside garlic.
Folding the dough a few times before cutting creates layers that open beautifully in the oven, making every bite tender and flaky.
Serving Suggestions: Perfect Pairing Ideas
These biscuits are versatile and can complement a variety of meals.
Serve them warm for breakfast or brunch alongside scrambled eggs, omelets, or a breakfast casserole.
They also pair beautifully with soups and stews, like creamy tomato soup or chili, adding a satisfying cheesy crunch.
For a casual snack, enjoy them with herbed cream cheese, avocado spread, or honey butter.
They’re also excellent for meal prep, as their flavor improves slightly when reheated gently, making them a convenient grab-and-go option.
Storage Tips: Keep Biscuits Fresh
Leftover biscuits store well, ensuring you can enjoy them later without losing quality.
At room temperature, place them in an airtight container for up to 3 days.
Refrigeration extends their freshness to 5 days, though it’s best to warm them briefly before serving.
For longer-term storage, freeze fully baked biscuits for up to 3 months.
Thaw overnight in the refrigerator or leave at room temperature, then reheat in a 350°F oven for 5–7 minutes to restore warmth and flakiness.
Proper storage preserves texture, flavor, and aroma.
Frequently Asked Questions
1. Can I use frozen jalapenos?
Yes, frozen jalapenos can be used, but make sure they are thawed and well-drained to prevent excess moisture in the dough, which can affect biscuit texture.
2. Can I substitute cheddar cheese?
Absolutely. You can use Monterey Jack, Colby, or a mild cheese of your choice. Sharp cheddar gives the most pronounced flavor and melts best, but feel free to experiment.
3. What can I use instead of buttermilk?
A simple substitute is milk mixed with ½ tablespoon vinegar or lemon juice per ½ cup milk. Let it sit for 5 minutes before adding. This mimics the acidity and tenderness of real buttermilk.
4. Why aren’t my biscuits rising properly?
Common issues include overworking the dough, using warm butter, or an expired baking powder. Always use cold butter, fold gently, and check your leavening agent for freshness.
5. Can I make the biscuits ahead of time?
Yes! Prepare the dough and cut the biscuits, then freeze unbaked biscuits. When ready to bake, brush with buttermilk and bake directly from frozen, adding a few extra minutes to ensure golden, fully baked biscuits.
