These homemade jalapeno-cheddar biscuits are cheesy, flaky, and delicious, easy to make from scratch and perfect for quick morning breakfast or brunch!
Jalapeno Cheddar Biscuits Recipe
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.
Cheddar-Jalapeno Biscuits Ingredients
- All-Purpose Flour.
- Salt.
- Baking Powder.
- Baking Soda.
- Cold Butter. Cubed.
- Buttermilk.
- Jalapeno Pepper. Finely diced.
- Garlic Powder.
- Cheddar Cheese. Shredded.
How to Make Homemade Cheddar-Jalapeno Biscuits
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.
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).
Recipe Tips & Notes
- 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.
- Use cold butter straight from the fridge - it helps form the best consistency for the dough.
- You can omit the cheddar, garlic and jalapeno peppers 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.
Serving Suggestions
You can serve your biscuits 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? Or tomato gravy? Oh, biscuits, how I do love thee.
I hope you enjoy the homemade biscuits!
Storage & Leftovers
Storing your Cheddar-Jalapeno Biscuits in an airtight container in the fridge may allow to keep them for up to 2-3 days. To maximize the storage life, make sure to refrigerate your biscuits promptly.
Try Some of My Other Popular Recipes
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.
Jalapeno Cheddar Biscuits Recipe
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 Information
NOTE: This recipe was updated on 11/13/24 to include new information and photos. It was originally published on 10/31/16.
Colin says
I’ve made these three times now and last time swapped out the Jalapeño for a large Scotch Bonnet. Just under one ounce. For an accompaniment I make Kiwi Dip.
1 cup reduced cream
1 packet dried powdered onion soup mix.
1 tbsp malt vinegar
Mix together and refrigerate.
(That’s the traditional version. I add a sprinkling of chilli powder.)
It’s going down a storm here in New Zealand. Not with the traditionalists regarding the dip, but overall rave reviews.
Belated happy New Year.
PS. They’re not biscuits. They’re scones. Haha.
Mike Hultquist says
Awesome to hear, Colin! Glad you're loving the biscuits (I mean scones!! Haha). Cheers!!
Dave Kirk says
I have made this recipe twice. Both times for people that shy away from spicy foods. So I removed the seeds and membrane. The second batch I doubled the amount of jalapeño and cheddar. Both batches excellent!! Everyone loved them. Next time I will use an Aji pepper or a scotch bonnet.
Mike Hultquist says
Yes!! I love to hear it, Dave!