If you love a little kick with your comfort food, the Jalapeño Cheddar Biscuits Recipe is an absolute gem that you will want to make again and again. These biscuits boast a perfect balance of spicy jalapeños and rich sharp cheddar cheese, all wrapped in a tender, flaky biscuit that’s golden brown on the outside. Whether you’re serving them up as a snack, a side, or part of a larger meal, they’re irresistibly delicious and have a way of bringing people together with their warm, cheese-filled goodness. This recipe is fun and straightforward, making it a wonderful treat that brightens up any table.
Ingredients You’ll Need
To create these vibrant, flavorful biscuits, you’ll need a straightforward set of ingredients that each play a crucial role in making these biscuits so special. From the flakey texture brought by the butter to the bold sharpness of cheddar and the lively heat of fresh jalapeños, every component matters here.
- 2.5 cups all-purpose flour: The foundation of your biscuit, providing structure and softness.
- 2 tablespoons baking powder: Essential for that light, airy rise that makes biscuits so irresistible.
- 1 teaspoon salt: Enhances all of the flavors in the biscuits for a well-rounded taste.
- ½ teaspoon black pepper: Adds a subtle background warmth that complements the jalapeños.
- 6 tablespoons cold butter: Chilled for flakiness, creating tender layers as it melts during baking.
- 2 fresh jalapeños, minced: Fresh and fiery, these bring the signature spicy punch to the biscuits.
- 1 cup freshly grated sharp cheddar cheese: Sharp, melty, and rich, it brings a savory depth to every bite.
- 2 eggs: Bind the dough and add moisture for tenderness.
- ⅔ cup buttermilk: Adds slight tang and helps with the biscuit’s soft crumb.
- A splash of buttermilk (for brushing): Keeps the biscuit tops moist and encourages a beautiful golden brown finish.
- 12 thin jalapeño slices (for topping): Adds a bold garnish that signals the spicy flavor inside.
- 1-2 tablespoons melted butter (for brushing): Gives the finished biscuits a shiny, buttery exterior.
- Flaky sea salt (for sprinkling): Adds a touch of crunch and bursts of salty goodness on top.
How to Make Jalapeño Cheddar Biscuits Recipe
Step 1: Preheat your oven
Start by heating your oven to 425°F (220°C). While it warms up, place a cast iron skillet inside. This little trick helps the skillet get piping hot so your biscuits bake evenly and develop a perfectly crisp bottom crust. It’s a simple step that really elevates the final texture.
Step 2: Prepare the dry ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, baking powder, salt, and black pepper. Next, add the cold butter cut into small chunks. Use your fingers to pinch the butter into the flour mix until it feels like coarse crumbs—this part is all about creating flakey layers in the biscuits.
Step 3: Mix the wet ingredients
In another bowl, beat together the eggs and buttermilk until slightly frothy. Stir in the sharp cheddar cheese and minced jalapeños so all those bold flavors are evenly distributed in this wet mixture. This combo will give your biscuits that unbeatable cheesy, spicy punch.
Step 4: Form the dough
Make a well in the center of your dry ingredients and pour in the egg, buttermilk, cheese, and jalapeño mix. Use a fork or two knives to gently combine everything until just mixed—don’t overwork the dough or your biscuits might turn out dense instead of fluffy.
Step 5: Shape the dough
Turn the dough out onto a floured surface and gently pat it flat. Now here’s a fun technique: fold the dough like an envelope horizontally, then vertically. Repeat this fold 2 to 3 times to create lovely layers. After that, roll it out to about 1 ½ inch thickness for the perfect biscuit height and texture.
Step 6: Cut and arrange biscuits
Using a biscuit cutter, cut out 12 biscuits. Arrange them side-by-side in the hot cast iron skillet. Brush the tops with a splash of buttermilk to encourage browning, then top each biscuit with a thin jalapeño slice for a hint of heat and gorgeous presentation.
Step 7: Bake the biscuits
Bake in your preheated oven for 20 to 25 minutes or until the biscuits turn a golden brown. You’ll smell that gorgeous aroma filling your kitchen signaling that they’re nearly ready.
Step 8: Finishing touch
Once you pull them from the oven, brush the tops with melted butter and sprinkle some flaky sea salt over them. This gives the biscuits a shiny, flavorful finish that’s just irresistible.
How to Serve Jalapeño Cheddar Biscuits Recipe
Garnishes
A simple garnish can really elevate these biscuits. After brushing with melted butter, flaky sea salt adds just the right touch of saltiness and crunch. You can also add extra jalapeño slices or even sprinkle finely chopped fresh chives or parsley to brighten up the look and add a fresh herbal note.
Side Dishes
These biscuits are incredibly versatile, pairing beautifully with both breakfast and dinner dishes. Try them alongside scrambled eggs and smoky bacon for breakfast, or serve with a rich bowl of chili or hearty soups for dinner. They’re also fantastic with butter and honey for a sweet and spicy mix that makes any meal feel special.
Creative Ways to Present
Want to wow guests? Use the Jalapeño Cheddar Biscuits Recipe to make mini biscuit sliders stuffed with crispy fried chicken or pulled pork. They’re perfect party bites! Or cut into halves and spread with cream cheese or avocado for a quick snack with extra flair. The warm, cheesy, and spicy notes pair well with many creative toppings and fillings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Jalapeño Cheddar Biscuits in an airtight container at room temperature for up to two days. For better freshness, place them in the refrigerator, wrapped in foil or plastic wrap, where they will keep for up to a week without drying out.
Freezing
These biscuits freeze beautifully! After baking, let them cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in freezer bags. They can be frozen for up to three months. When you’re ready to enjoy, thaw at room temperature or overnight in the fridge.
Reheating
Reheat your biscuits in a preheated oven at 350°F (175°C) for about 5 to 10 minutes until warmed through and crispy on the outside again. You can also microwave them briefly, but the oven keeps that perfect flakiness intact.
FAQs
Can I adjust the spiciness in the Jalapeño Cheddar Biscuits Recipe?
Absolutely! You can reduce the amount of jalapeño or remove the seeds to lessen heat. For extra spice, try adding a pinch of cayenne or including a few diced serrano peppers.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, mix ⅔ cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute adds the right tanginess to the biscuits.
Can I make these biscuits gluten-free?
Yes, but you’ll want to use a gluten-free all-purpose flour blend that includes xanthan gum or a similar binder to replicate the texture. The biscuits may be a little less flaky but will still taste delicious.
Is a cast iron skillet necessary for this recipe?
While a cast iron skillet helps create a beautiful crust and cooks the biscuits evenly, you can bake them on a parchment-lined baking sheet if needed. Just keep an eye on the bottoms to ensure they don’t burn.
Can I prepare the dough ahead of time?
You can prepare the dough, shape the biscuits, and keep them covered in the fridge for up to 24 hours before baking. This can actually improve the flavor and make the dough easier to work with.
Final Thoughts
There’s something truly special about biting into a warm, cheesy, and slightly spicy biscuit fresh from the oven, and the Jalapeño Cheddar Biscuits Recipe delivers exactly that feeling every time. Whether you’re making them for a casual family meal or to impress friends, these biscuits are sure to become a beloved favorite. Give this recipe a try—you’ll understand why these biscuits are such a joyful treat to share with everyone at your table.
Print
Jalapeño Cheddar Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Jalapeño Cheddar Biscuits are a delightful blend of spicy and savory flavors baked to perfection. Soft and flaky with a hint of heat from fresh jalapeños and rich sharp cheddar cheese, they make an excellent side for any meal or a flavorful snack on their own. Using a cast iron skillet for baking ensures a crispy golden crust while keeping the interior tender and buttery.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Butter
- 6 tablespoons cold butter
- 1–2 tablespoons melted butter (for brushing)
Jalapeño and Cheese
- 2 fresh jalapeños, minced
- 12 thin jalapeño slices (for topping)
- 1 cup freshly grated sharp cheddar cheese
Wet Ingredients
- 2 eggs
- ⅔ cup buttermilk
- A splash of buttermilk (for brushing)
Finish
- Flaky sea salt (for sprinkling)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat up while you prepare the dough. This ensures the skillet is hot to help your biscuits achieve a great crust.
- Prepare the dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Add the cold butter and use your hands to pinch and rub the butter into the flour mixture until it resembles coarse crumbs. This step is essential for flaky biscuits.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs and buttermilk until frothy. Then stir in the freshly grated sharp cheddar cheese and minced fresh jalapeños, combining all flavors evenly.
- Form the dough: Make a well in the center of the dry ingredients and pour in the egg and buttermilk mixture. Use a fork or two knives to gently cut the ingredients together until just combined, avoiding overmixing which can make the biscuits tough.
- Shape the dough: Turn the dough out onto a floured surface and gently press it flat. Fold the dough inward like an envelope horizontally and then vertically, repeating this 2-3 times to create layers for flakiness. Roll the dough out to approximately 1½ inch thickness.
- Cut and arrange biscuits: Use a biscuit cutter to cut out about 12 biscuits. Carefully arrange them in the preheated cast iron skillet. Brush the tops lightly with a splash of buttermilk, and top each biscuit with a thin jalapeño slice for extra visual appeal and flavor.
- Bake the biscuits: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits turn golden brown with a crisp crust.
- Finishing touch: Remove the skillet from the oven and immediately brush the tops of the biscuits with melted butter. Sprinkle flaky sea salt over them for a flavorful finish before serving warm.
Notes
- Use cold butter for the best flaky biscuit texture; keep it chilled until just before mixing.
- If you prefer less heat, remove the seeds from the jalapeños before mincing.
- You can substitute sharp cheddar with Monterey Jack or a cheese blend if desired.
- For softer bottoms, place parchment paper in the skillet before adding the biscuits.
- Biscuits are best served fresh but can be stored wrapped at room temperature for up to 2 days.
- Reheat in a warm oven to refresh crispness before serving.
