Jalapeño Cheddar Biscuits

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Tender Buttermilk Jalapeño Cheddar Biscuits loaded with extra-sharp cheddar cheese and fresh jalapeño peppers! Serve with an easy homemade hot honey for the ultimate pairing!

Biscuit with a bite taken out of it is on a plate. A honey dipper with hot honey is also on the plate.

Although these Jalapeño and Cheddar Buttermilk Biscuits are absolutely delicious on their own, pair them with my homemade Hot Honey for a spicy kick!

A close up of a pile of Jalapeno Cheddar Biscuits on a cutting board with a glass jar of hot honey in the corner.

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Why You Will Love These Cheddar Jalapeno Biscuits
Ingredient Notes
Step By Step Instructions
Substitutions & Variations
Variations
Storage
Expert Tips For Fluffy Biscuits
FAQ
You May Also Like
📖 Recipe

Why You Will Love These Cheddar Jalapeno Biscuits

Jalapeno + Cheddar Cheese - A classic and delicious flavor combination. Be sure to check out my Jalapeño Cheddar Twist Bread.
So tender. Grated butter and buttermilk makes these biscuits so soft and tender.
Beautiful Flaky Layers. Laminating the dough will help create beautiful flaky biscuits.
Less than 10 ingredients. You only need 9 simple ingredients.

Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Jalapeno Cheddar Biscuits ingredients, which include, all-purpose flour, baking powder, sugar, salt, garlic powder, cheddar cheese, butter, buttermilk and jalapenos.

All-Purpose Flour
Sugar - You don't really taste much sweetness, but it helps the biscuits brown.
Baking Powder - Make sure to use aluminum-free baking powder. We are using a lot of baking powder as it’s needed to help the biscuits rise and to make them light.
Garlic Powder - For extra flavor.
Salt - For flavor.
Unsalted Butter - Butter adds flavor and richness.
Cheddar Cheese - I used extra sharp cheddar cheese, but you can use any cheddar cheese.
Jalapeño Peppers - I prefer using fresh jalapeno peppers, but feel free to use pickled jalapenos.
Buttermilk - Buttermilk is the key ingredient in making these biscuits light and soft. I always use 2% fat.

*See recipe card for quantities.

Step By Step Instructions

Here are step-by-step photos and instructions on how to make these Cheddar Jalapeño Biscuits! Please find detailed instructions in the recipe card at the end of this post.

All purpose flour, sugar, baking powder, garlic powder, and salt are in a large glass bowl.

Step 1. In a large bowl, combine all-purpose flour, baking powder, white sugar, garlic powder and salt.

A hand grates frozen butter with a box grater into the bowl with the flour mixture.

Step 2. Grate frozen or cold butter into the flour mixture.

Tip! You can also add cubed butter to the flour mixture and break the butter into pea size pieces with your hands, a pastry cutter, or fork. Alternatively, you can use a food processor, by pulsing the butter into pea sized pieces, then transfer to a large bowl and continue with the next steps.

Shredded butter and flour mixture is combined.

Step 3. Combine the flour mixture and butter pieces together. Then pop the whole bowl in the freezer for 15 to 20 minutes to allow the butter to firm up.

Shredded cheddar cheese and finely chopped fresh jalapenos are added to the bowl with the flour mixture.

Step 4. Mix in shredded cheddar cheese and finely chopped jalapeño peppers.

Buttermilk is poured into the bowl with the flour, cheese and jalapeno mixture.

Step 5. Make a well in the center of the bowl and pour cold buttermilk in.

After incorporating the buttermilk, a shaggy ball of dough has formed.

Step 6. Gently combine with a spoon until a shaggy dough forms and can easily hold together. Some dry pieces are okay as they will eventually become hydrated.

The dough is transferred to a work surface and is gathered together.

Step 7. Transfer the biscuit dough onto a work surface and gently bring everything together.

Dough formed into a 1 inch thick rectangle.

Step 8. With a rolling pin, roll the dough into a rectangle, about 1 inch (2.5 cm) thick.

Step 9. Next, create layers by folding the dough over in thirds (laminating). Use a bench scraper and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a bit of flour as you go.

Step 10. After the last lamination, roll the dough out to about 1-inch (2.5 cm) thickness. Use a 2.5 inch (6 cm) cookie or biscuit cutter and cut the biscuits straight down. Do not twist the cutter!

Gather the scraps and cut out more biscuits. You should have a total of 8 or 9 depending on how flat you roll out the dough.

Biscuits are placed on a tray and ready for the freezer.

Step 11. Using an offset spatula, transfer the biscuits onto a parchment paper-lined baking tray and freeze for 20 minutes.

Biscuits before it has baked in a cast iron pan.

Step 12.Transfer biscuits to a buttered 10 to 12 inch (25 to 30 cm) cast iron pan, placing them close together. Brush the tops with buttermilk and top each one with a jalapeno ring.

Biscuits after it has baked in a cast iron pan.

Step 13. Bake at 475ºF (246ºC) for 20 to 22 minutes or until golden brown. As soon as it comes out of the oven you can brush the tops with melted butter. Serve warm and enjoy!

A pile of Jalapeno Cheddar Biscuits on a cutting board with a glass jar of hot honey in the corner.

Substitutions & Variations

Cheddar Cheese – You can use extra sharp, sharp or regular cheddar cheese. Smoked cheddar would also be amazing.
Jalapenos Peppers – I’m using fresh, but pickled jalapeños would work too. You can also use, Thai chile, serrano peppers, banana peppers or fresno chiles.

Variations

Other Cheeses - You can use any cheese of choice, including monterey jack, colby, mozzarella, gruyere, fontina and gouda to name a few.
Add Meat – These biscuits would be amazing with an addition of crispy bacon or pancetta. You may want to decrease the amount of salt if adding.
Add Herbs – For even more flavor, think about adding herbs such as, chives, scallions or thyme.
Add Spices – You can also add additional spices such as onion powder, cayenne pepper and ranch seasoning!

Storage

Room Temperature - Homemade biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container and keep on the counter for up to 3 days.
Refrigerator - Store in an airtight container in the fridge for up to 5 days.
Freezer - Wrap each cooled biscuit in plastic wrap and then store in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight and heat in a toaster oven before enjoying!

A pile of Jalapeno Cheddar Biscuits on a cutting board.

Expert Tips For Fluffy Biscuits

COLD is key. I recommend popping the butter into the freezer for about 10 minutes to harden. It will make it easier to grate. Also, after grating the butter into the flour, you can place the whole bowl into the freezer for 10 minutes for the butter to firm up.

Do not overwork the dough. Overworking will activate the gluten in the flour and cause the biscuits to be gummy and tough.

Don’t skip laminating the dough. It’s the key to creating all those layers. Laminating is a baking technique in which you fold dough over and onto itself several times to create layers.

When cutting the biscuits, do not twist the cutter. Just cut straight down. We want these biscuits to be nice and tall.

Freeze biscuits before baking. I like freezing the biscuits right before it bakes because if will give the butter a chance to firm up again.

Bake in a cast iron pan if you can. I love the crispy, golden brown crust on the bottom of the biscuit. If you do not have a cast iron pan, no worries, it will taste delicious on a regular baking pan too!

A pile of Jalapeno Cheddar Biscuits on a cutting board, showing off the flaky layers.

A biscuit split in half and placed on a small plate. A honey dipper with hot honey is also pooled on the plate.

FAQ

Can biscuits be made ahead?

Yes! Unbaked biscuits freeze and bake up nicely. After cutting out the biscuits, freeze them on a baking tray for at least 30 minutes, then transfer to freezer bags or freezer safe container. Store up to 2 months and bake when needed.

How should I reheat my biscuits?

I would suggest reheating them in the toaster oven for about 3 to 4 minutes or until warmed through. You can also use pop it in the microwave for 20 to 30 seconds.