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Home » Chili Pepper Recipes » Breakfasts » Homemade Jalapeno Cheddar Biscuits

Homemade Jalapeno Cheddar Biscuits

by Mike Hultquist · Nov 13, 2024 · 30 Comments

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These homemade jalapeno-cheddar biscuits are cheesy, flaky, and delicious, easy to make from scratch and perfect for quick morning breakfast or brunch!

A stack of Jalapeno Cheddar Biscuits

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.
Jalapeno Cheddar Biscuits Ingredients on a board

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.

Jalapeno Cheddar Biscuits dough on a baking sheet

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).

A stack of Jalapeno Cheddar Biscuits on a plate, ready to serve

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

  • 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
  • Johnny Cakes (Cornmeal Pancakes)
Mike grabbing a Jalapeno Cheddar Biscuit

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
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Jalapeno Cheddar Biscuits Recipe

These homemade jalapeno-cheddar biscuits are cheesy, flaky, and delicious, easy to make from scratch and perfect for quick morning breakfast or brunch!
Save Recipe Saved!
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: cheddar cheese, jalapeno
Prep Time: 5 minutes minutes
Cook Time: 9 minutes minutes
Total Time: 14 minutes minutes
Calories: 175kcal
Author: Mike Hultquist
Servings: 12
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5 from 11 votes
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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

Calories: 175kcal   Carbohydrates: 17g   Protein: 5g   Fat: 9g   Saturated Fat: 5g   Cholesterol: 26mg   Sodium: 410mg   Potassium: 155mg   Vitamin A: 305IU   Vitamin C: 1.4mg   Calcium: 133mg   Iron: 1.1mg
Jalapeno Cheddar Biscuits Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 11/13/24 to include new information and photos. It was originally published on 10/31/16.

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    Recipe Rating




  1. Colin says

    January 07, 2025 at 10:33 pm

    5 stars
    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.

    Reply
    • Mike Hultquist says

      January 08, 2025 at 7:27 am

      Awesome to hear, Colin! Glad you're loving the biscuits (I mean scones!! Haha). Cheers!!

      Reply
  2. Dave Kirk says

    November 16, 2024 at 4:44 pm

    5 stars
    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.

    Reply
    • Mike Hultquist says

      November 17, 2024 at 7:37 am

      Yes!! I love to hear it, Dave!

      Reply
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