Homemade Cheddar-Jalapeno Biscuits
This is my favorite recipe for homemade biscuits with cheddar cheese and jalapeno peppers, perfect for quick morning breakfast or brunch, for serving with chili, or even enjoying as a quick-to-make dessert.
You know, homemade biscuits are NOT hard to make, but I managed to screw them up for years. I have no idea why. I sometimes feel there is an invisible force emanating from my body that actively interferes with anything with flour that requires baking. In the past I have failed horribly at making bread or anything involving yeast, and this poor luck extended to biscuits for some reason. Until now! I am happy to report that I no longer have an issue making biscuits, thanks to a few small things.
First, I measured properly! WOW. Did you know that when you bake anything, you need to ensure your ratios are correct? Baking is different from cooking in that you need precision. You can’t just toss a little extra of “this”, a little more of “that” like you can with, say, a homemade pasta sauce or a pot of chili. No! You must measure, or face the consequences. Like I did. *Grumble*
Second, I DID make small adjustments to those ratios and wound up with the measurements that work best for me. Other tips include using cold butter straight from the fridge, which will help form the best consistency for your dough. Also, use buttermilk. I’ve made these with milk and they turn out just fine, but something about buttermilk makes them that much better, and we want the best, right? Buttermilk allthe way. Lastly, use a good biscuit cutter. You don’t have to, but the cutter helps keep the round shape better than hand forminig, and we eat with our eyes as well. You don’t need a fancy cutter. An inexpensive one will do just fine! Like this one that I use – 3.5-Inch Round Stainless Steel Cutter
(Amazon affiliate link, FYI).
You can omit the cheddar, garlic and jalapeno peppers here and follow this as a bare bones homemade biscuit recipe. They’re DANG good all by themselves with just a little butter. Nice and flaky. It’s how I got started. But once you’ve perfected this awesome recipe, you’ll be ready to begin your experimentation by adding all sorts of fun and interesting and tasty ingredients. Like jalapeno peppers and cheddar cheese, two ingredients that always go GREAT together.
I can usually have these done in 15-20 minutes. I LOVE THAT! Super quick! Super easy! Super flaky! You can, of course, serve them up with a traditional breakfast, slap a bit of butter on them, call it a morning. Nothing wrong there! But biscuits are quite awesome and can be served in many different ways.
Make yourself a bacon, egg and cheese biscuit sandwich. How about drizzling them with bacon or sausage gravy? How about topping them with lightly poached eggs and letting the thick yolk drip down the sides? Serve them as a side for your world famous, award winning chili. Or, be like me and serve them as an alternative to traditional desserts. Who needs cake when you can have a biscuit drizzled with honey or agave nectar? Oh, biscuits, how I do love thee.
I hope you enjoy the homemade biscuits!
Try Some of My Other Popular Recipes
- Red Eye Gravy
- Hoppin’ John
- Black Eyed Peas Recipe
- Cajun Chicken and Sausage Gumbo
- Creole Chicken and Sausage Gumbo
- Shrimp Creole
- Cajun Shrimp
- Seriously Awesome Jambalaya
- Maque Choux (Cajun Corn)
- Cajun Boiled Peanuts
- Dirty Rice
- Boudin Balls
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
here
Homemade Cheddar-Jalapeno Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons cold butter cubed
- ¾ cup buttermilk
- 1 large jalapeno pepper finely diced
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Heat oven to 450 degrees.
- Add flour, salt, baking powder, baking soda to a mixing bowl. Mix well.
- Add butter and hand mix until butter is thoroughly spread through. The mixture should be slightly grainy.
- Add remaining ingredients and hand mix to form a dough. If it’s too sticky, add another tablespoon of flour.
- Press into ¾ inch thickness and cut into 2 inch rounds. A biscuit cutter is ideal here.
- Bake for 7-9 minutes or until golden brown.
Nutrition
10 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Michael: Arrived home from work about three weeks ago, feeling restless, antsy, or whatever and decided: “I’m going to make biscuits”. I do cook daily, but I’ve never in my life made biscuits. So, looked up recipes, and came up with two; yours, and a plain biscuit recipe. I tried those first, and with two tries felt decent about prospects for getting them down. Then, after making a pot of chili, I asked my son to come over and enjoy it with me. I told him we were going to make your biscuit recipe. Lots of laughs later, we ate, devoured the biscuits, and now I make them several times a week, mostly for other folks. During this stressful time of pandemic and politics, I feel people find comfort in food, especially when someone else prepares it. I am using your recipe, with my own tiny tweaks, and am now responsible for providing three dozen for a family for a Thanksgiving. Thanks for the great recipe! Tim
That is so nice to hear Timothy. Thanks for spreading the love of spicy food. -Mike
Can I substitute drained pickled jalapeños?
Yes, you can, Sandy. Fresh is better, but pickled will still work nicely. Let me know how it turns out for you.
I very rarely post reviews, but felt I had to for this recipe. I’ve tried a lot of biscuit and scone recipes – and this is now my go-to recipe without fail, any time I want to make biscuits. It works perfectly every single time. Light, fluffy, crumbly – absolutely perfect.
Thanks so much, Tim! I appreciate it. Yep, these biscuits are great!
Can these be made ahead of time? Or do they need to be served fresh?
Amanda, they are best served right out of the oven, but you can warm them up later on. Also, you can freeze the raw dough after forming them into biscuit shapes. Then, thaw the dough and bake them.
how many biscuits does the recipe make?
REPLY: Sarah, this will make you 6-8 biscuits. — Mike from Chili Pepper Madness.
Hello Michael & Patty, Love your site & your books. A couple of things I’m hoping you can clarify regarding the Cheddar-Jalapeño Biscuits. Your have referenced using a 3½” round biscuit cutter, as well as a 2″ cutter; could you clarify… 2″ seems rather small for most biscuits. Also, could you please advise on the yield from this recipe & for what size biscuits. Thank you.
REPLY: Stu, you can realistically form them into any serving size as long as they aren’t too large. Just make sure the thickness of the dough is about 3/4 inch thick. — Mike from Chili Pepper Madness.