These are our go-to Jalapeno Cheddar Biscuits during soup season! They are the perfect blend of savory flavors that will leave your taste buds tingling.
Try these delicious biscuits with Italian Sausage Kale Soup, Turkey Tortilla Soup, or Creamy Chicken and Mushroom Soup.
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Cheddar Jalapeno Biscuits
If you’re anything like me and have a soft spot for that irresistible combination of spicy and cheesy, then you’re going to fall head over heels for these jalapeno cheddar biscuits. Every time I make them, they disappear faster than I can get them out of the oven!
What makes these biscuits stand out is the secret to their flakiness: ice-cold butter. Trust me on this—using cold butter creates these beautiful pockets of steam while they bake, giving you that perfect rise and those dreamy layers.
And let’s talk about the cheese—there’s nothing subtle about it. I load these biscuits with sharp cheddar, so every bite bursts with rich, cheesy goodness. The jalapeños bring just the right amount of heat, but don’t worry, it’s all balanced by the buttery, cheesy flavors. It’s the perfect blend of spicy and savory!
Jalapeno Cheddar Biscuit Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Flour, baking powder, salt, pepper, and garlic powder: All-purpose flour is the best flour to use in homemade biscuits. Baking powder is the leavening agent that makes the biscuits rise. Salt, pepper, and garlic powder add flavor.
- Butter: It’s important to use cold butter when making biscuits. You can either cut the butter into small cubes or grate it using a cheese grater. This will help the biscuits become flaky and tender.
- Buttermilk: Buttermilk makes the biscuits extra fluffy and tender.
- Cheddar cheese: The sharp cheddar cheese adds a nice tangy flavor to the biscuits.
- Jalapenos: The jalapenos give them a spicy kick.
- Honey: Balances out the savory flavors.
- Egg: For egg wash to top the biscuits for a golden brown top.
Jalapeno Cheddar Biscuits Recipe Tips
- Use cold butter: Cold butter is essential to achieve the perfect texture in biscuits. Make sure to cut the butter into small cubes and keep it in the fridge until you are ready to use it. I also recommend using cold buttermilk.
- Don’t overwork the dough: Overworking the dough can make the biscuits tough and dense. Stir just until the dough comes together—it’s okay if it’s a little shaggy.
- Fold the dough for layers: For flaky layers, use the folding technique as seen in the above photos. This creates layers, similar to how you would fold pastry dough. It makes a world of difference in texture.
- Use a sharp biscuit cutter: A sharp biscuit cutter will help you cut the dough properly and prevent the biscuits from sticking to the cutter. Dip the cutter in flour before each cut to prevent sticking. Don’t twist the cutter—just press straight down. Twisting can seal the edges and prevent the biscuits from rising properly.
Why won’t my biscuits rise?
Your biscuits might not be rising because the baking powder is old and has lost its potency, the dough was overworked, or the oven temperature was too low. Make sure your baking powder is fresh, handle the dough gently as written without overworking, and bake at 425 degrees F oven.
Why are my biscuits crumbly?
There are a few reasons why your biscuits may be crumbly. One reason could be that you overworked the dough, causing the gluten to develop too much, resulting in a tough, dry texture.
Another reason could be that you didn’t add enough liquid to the dough, causing it to be too dry. Make sure to measure the flour and liquids properly to achieve a moist, sticky dough. If your dough is very dry, add extra buttermilk by a tablespoon.
How to Serve Jalapeno Cheese Biscuits
- Breakfast Sandwiches: Fill biscuits with scrambled eggs, cheese, bacon, or sausage for a hearty breakfast option.
- Sliders: Use biscuits as mini buns for pulled pork, fried chicken, or burger sliders.
- Soup or Stew Side: Pair with hearty soups or stews like lemon chicken soup, beef stew, or creamy chicken chili.
- Cheese and Herb Spread: Serve with whipped herb butter, pimento cheese, or garlic cream cheese spread.
- Fried Chicken and Honey: Top with crispy fried chicken and a drizzle of hot honey for a sweet and savory treat.
- Biscuit Pizzas: Split biscuits, add marinara sauce, cheese, and toppings, then bake until the cheese melts.
Jalapeno Cheddar Biscuit Storage
If you have leftover biscuits, you can store them in an airtight container at room temperature for up to 2 days or refrigerator for up to 5 days. However, if you want to keep them for a longer period, it is recommended to store them in the freezer.
To freeze the biscuits, first, let them cool completely. Then, wrap each biscuit tightly in plastic wrap or aluminum foil. Place the wrapped biscuits in a freezer-safe container or bag and store them in the freezer for up to 3 months.
If you try our jalapeno cheddar biscuits, please leave a star rating and a comment letting us know how you liked the recipe.
Description
These are our go-to Jalapeno Cheddar Biscuits during soup season! They are the perfect blend of savory flavors that will leave your taste buds tingling.
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder.
- Add diced butter to the flour mixture. Use a pastry cutter or the back of a fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- With a fork, stir in cheddar cheese and jalapenos until evenly distributed.
- Make a well in the center of the flour mixture and pour the buttermilk and honey. Stir gently with a wooden spoon just until moistened and combined. Do not overmix the dough. The dough should be shaggy and crumbly (see photos above).
- Turn the dough out onto a floured surface and bring it together with floured hands. The dough will become sticky as you work it with your hands (flour your hands as needed). Flatten it with your hands into a ¾-inch thick rectangle. Fold the left side into the middle, then the right side on top. Flatten it into a ¾-inch thick rectangle. Repeat the folding technique. Flatten the dough into a ¾-inch thick rectangle and repeat the folding technique one last time.
- Flatten the dough into ¾-inch thick rectangle. Cut into 3-inch circles using a biscuit cutter, cookie cutter, or glass and place on the prepared baking sheet. Do not twist the cutter when pressing down as it will seal off the edges of the dough and prevent them from rising. Gather the scraps, pat them out again, and cut more biscuits until all the dough is used.
- Brush the tops of the biscuits with the beaten egg for a golden finish.
- Bake on the middle rack in the preheated oven for 18-20 minutes, or until the biscuits are golden brown on top. Let the biscuits cool slightly before serving. Enjoy them warm, spread with butter, or as a side to soup, chili, or chowder. Makes 8-10 biscuits.
Notes
- Use cold butter: Cold butter is the key to flaky biscuits. Keep it refrigerated until ready to use. I also recommend using cold buttermilk.
- Grate your own cheese: Grating your own cheddar gives you better flavor and texture. Pre-shredded cheese often has anti-caking agents that prevent it from melting as smoothly. Sharp cheddar is ideal because it packs a punch, but you can experiment with different types for a unique flavor.
- Use a sharp cutter: When cutting out your biscuits, use a sharp biscuit cutter. Don’t twist the cutter—just press straight down. Twisting can seal the edges and prevent the biscuits from rising properly. If needed, dip the cutter in flour to prevent sticking.
- Add extra flavor: You can mix in herbs like chives or parsley for even more flavor. If you’re feeling adventurous, a pinch of cayenne or smoked paprika adds a nice kick.
Nutrition
- Serving Size: 1 biscuit
- Calories: 279
- Sugar: 2.7 g
- Sodium: 246.5 mg
- Fat: 15.2 g
- Carbohydrates: 27.8 g
- Protein: 7.9 g
- Cholesterol: 58.8 mg
