Spicy and cheesy and comforting, these Jalapeño Cheddar Biscuits are the perfect side dish. Serve them up with a bowl of soup or even alongside a savory breakfast. These biscuits have the perfect amount of spice and are buttery and delicious.
If you want more smoke than spice, try these Chipotle Cheddar Scones next!
Once fall hits, I’m all about soup for dinner.
And what goes better with soup than a homemade biscuit?
A Jalapeno Cheddar Biscuit!
These biscuits are based off of my traditional Buttermilk Biscuit recipe, but with a spicy twist. The addition of shredded cheese and jalapeno really gives these biscuits a whole new life.
Serve them up with your cozy soup, or they would even be delicious for breakfast alongside scrambled eggs.
No matter when you serve them, though, they will be loved!
Ingredients
- Butter: You need butter for the biscuit dough as well as some melted butter to brush over the tops of the baked biscuits. I use unsalted butter.
- Flour: You need all-purpose flour for this recipe.
- Baking Powder: The baking powder is necessary to give you light and fluffy biscuits. It may seem like a lot, but trust me!
- Salt: Even though the cheese is salty, you don’t want to skip the salt. It adds a lot of flavor.
- Buttermilk: Buttermilk will give the biscuits the best texture. While you can use a buttermilk substitute, real buttermilk will give you the best texture.
- Cheese: I like to use sharp cheddar cheese for the best flavor.
- Jalapeños: The spice level of the biscuits will really depend on how spicy your jalapeños are, but the spice level does mellow out a bit when the bake. I like to add 2 full jalapeños for flavor. If you do want more heat, you can add in the seeds.
How to Make Jalapeño Cheddar Biscuits
STEP 1: Mix together the dry ingredients, then use a pastry cutter or a fork to cut the butter into the flour. You can even use your hands, using your fingers to rub the butter into the flour.
STEP 2: Add the buttermilk and start to mix. You don’t need to mix the dough completely at this point.
STEP 3: Add in the cheese and the jalapeños, then stir until the dough is almost fully combined. It may seem a little stiff, but this is normal. Turn the dough out onto a floured counter and knead a few times – just enough to ensure everything is mixed together.
STEP 4: Roll the dough into a rectangle about 10 inches by 5 inches. You can use a rolling pin or you can pat it out with your hands.
STEP 5: Fold the dough over 1/3, then fold the other side over. I like to use a bench scraper to help me fold the dough. Then pat it out to another rectangle. This one will be oriented the opposite direction.
STEP 6: Take the dough and fold it again, 1/3 over then the opposite side. Once again, roll or pat the dough out into another rectangle.
STEP 7: Take a biscuit cutter and cut as many rounds of the dough out that you can. Gather the scraps and combine them. Re-roll the dough, but this time, just do one fold instead of 2.
STEP 8: Transfer the biscuits to a baking sheet, then bake until browned and risen. Once they come out of the oven, brush the tops with melted butter.
Tips and Tricks
You want to make sure that the butter is very cold when you cut it into the flour mixture. Freezing the butter before adding it will ensure it is very cold.
You don’t want to overwork the biscuit dough, as that will lead to tough biscuits. That is why I only re-roll the scraps once. You can discard any leftover dough, or I like to bake it as scraps and someone is always willing to eat them!
You can also avoid any waste by using a sharp knife to cut the biscuit dough into squares or rectangles instead of using a biscuit cutter.
Storage and Freezing
Storage:
Store any leftover biscuits at room temperature in an airtight container. I usually use a ziplock bag. They will be good for up to 4 days, although quality will diminish the longer they sit.
Freezing:
You can also freeze the biscuits easily. I like to place them on a baking sheet and place the sheet in the freezer until the biscuits are frozen solid. Then I will transfer them to a freezer safe ziplock bag. You can take them out one at a time, or take out as many as you need.
More Biscuit Recipes
Cheddar Sausage Biscuits
Red Lobster Cheddar Biscuits
Garlic and Cheddar Sour Cream Biscuits
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Jalapeno Cheddar Biscuits
Ingredients
- 1/2 cup unsalted butter
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup cold buttermilk
- 4 oz cheddar cheese shredded
- 2 medium jalapeños seeded and minced
- 1 tablespoon butter melted
Instructions
- Cut the butter into cubes and place in the freezer for 15 minutes.
- Meanwhile, preheat the oven to 475ºF.
- In a large bowl, mix together the flour, baking powder, and salt. Add the cold butter, and working with a pastry cutter, a fork, or your hands, work the butter into the flour until it resembles coarse meal. There will still be some chunks of butter, but they shouldn’t be more than the size of a pea.
- Add the buttermilk and stir until the mixture starts to come together. Add in the cheese and the jalapeños, stirring until the dough is mostly combined.
- Flour a counter or a work surface and turn the dough onto it. Knead the dough a few times, just enough to bring it all together.
- Using your hands or a rolling pin, roll the dough into a rectangle about 10 inches by 5 inches. Fold 1/3 of the dough on one side over onto the middle, then fold the opposite side over. (See the photos in the post for reference.)
- Pat the dough into another rectangle 5×10 inches. Fold each side to the middle again.
- Pat or roll the dough into one last rectangle, 10×5-inches, and use a biscuit cutter to cut out the biscuits.
- Take any scraps and form them into a new rectangle. The more you work with the dough, the tougher the biscuits will become, so I only fold the scraps once instead of twice. Cut out the remaining biscuits.
- Place the biscuits on a baking sheet lined with parchment paper or a silpat liner.
- Bake the biscuits until they have risen tall and are golden brown, about 16 minutes.
- Remove from the oven and brush with the melted butter before serving.
Leave a Comment...