Cheddar and Jalapeno Biscuits combine the creamy sharpness of cheddar cheese with the bold flavor of jalapeno peppers. These light and flaky biscuits are the perfect savory addition to any meal.
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There's something so homey and comforting about homemade biscuits fresh from the oven. I love the texture and the flavor, and they make an excellent butter delivery system! {giggle}
This recipe puts a spin on the classic biscuit. The combination of sharp cheddar and spicy jalapeños in these biscuits creates a savory and flavorful twist that's perfect for any meal.
Ingredients
Here's what you'll need to make our jalapeño cheddar biscuit recipe:
- Flour: Spoon and level your all-purpose flour. While you could use bread flour (which contains salt and baking powder), I haven't tested this recipe that way.
- Baking Powder: Since there is no yeast, baking powder is the leavening agent that will help make the biscuits light and fluffy.
- Salt: Enhances the flavor of the other ingredients.
- Sugar: Don't skip the sugar! It helps create the soft center of the biscuit, as well as balancing the heat from the jalapenos.
- Butter: Very cold unsalted butter is best for flakey biscuits. For best results, pop it in the freezer for 3-4 minutes before grating. Using unsalted butter allows you to control the salt in the recipe.
- Heavy Cream: Sometimes also called heavy whipping cream.
- Jalapeno Peppers: For less heat, remove the membrane and seeds before chopping.
- Cheddar Cheese: Sharp cheddar cheese will give you the most flavor.
Variations: Many biscuit recipes call for shortening instead of butter, which will give you slightly softer and higher biscuits. However, biscuits made with shortening don't have the same flavor as biscuits made with butter. If you choose to use shortening, you can substitute it in a 1:1 ratio.
This is meant to be a brief overview of our Cheddar and Jalapeno Biscuits recipe. For step-by-step instructions and a full printable recipe card with ingredient measurements, please scroll down to the teal box below.
Ang's Recipe Tips
Here are some things to consider before you begin:
- Cold butter is best for flaky biscuits. Use a pastry cutter or the back of a fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Avoid using too much flour on the board when rolling out the dough, as the biscuits will become dense. Likewise, don't overwork the dough.
- If you don't have a biscuit cutter, you can use the rim of a glass or mason jar.
- Place the biscuit dough so they're touching in the baking pan. This forces the dough to rise instead of spread for fluffier biscuits.
- Brushing melted butter on top of the biscuits with a pastry brush before baking will help them cook up golden brown.
Storage
To Store: Leftover Cheddar and Jalapeno Biscuits should be stored in a cool, dry place in an airtight container. They are best enjoyed in the first 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 15-30 second intervals until heated throughout.
Serving Suggestions
Jalapeno cheese biscuits are perfect as a chili side dish and go great with pulled pork, too.
I'm a big fan of flavored butters so I like to serve these with chive butter, or brown sugar butter, which complements them perfectly.
Similar Recipes
If you like tender, flakey biscuits, then next time, you'll also want to try our buttermilk butter swim biscuits or sour cream biscuits.
I know you'll also enjoy these delicious recipes:
Not ready to make this Cheddar Jalapeno Biscuit recipe yet?
Cheddar and Jalapeno Biscuits
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Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter cold
- 3 ounces cheddar cheese shredded
- 2 jalapenos with seeds and stems removed
- ¾ cup heavy whipping cream
- 2 tablespoons butter melted, optional
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9x9 baking pan; set aside.
- Combine the flour, sugar, salt, and baking powder in a large bowl.2 cups all purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon salt
- Shred the cold butter into the dry ingredients using a cheese grater.6 tablespoons unsalted butter
- Mix the butter and flour mixture thoroughly, then use a pastry cutter to work the butter into the dough until it is in small, pebble-sized pieces.
- Fold the heavy cream, shredded cheese, and jalapeños into the flour mixture until a soft dough forms.3 ounces cheddar cheese, 2 jalapenos, ¾ cup heavy whipping cream
- Lightly flour a work surface and use your hands to shape the dough into a rectangle.
- Use a rolling pin to gently flatten the dough, then fold it in half. Turn the dough and fold again twice more. (This process helps create flaky layers in the biscuits.)
- Roll the dough out to 1-inch thick.
- Dip your biscuit cutter into flour, and then cut out the biscuits. Gather leftover dough and repeat the cutting process.
- Place the dough into the prepared baking pan. (Optional: brush with melted butter).2 tablespoons butter
- Bake for 12-15 minutes until the tops are golden brown and the biscuits are cooked throughout.
Notes
- Cold butter is best for flaky biscuits. Use a pastry cutter or the back of a fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Avoid using too much flour on the board when rolling out the dough, as the biscuits will become dense. Likewise, don't overwork the dough.If you don't have a biscuit cutter, you can use the rim of a glass or mason jar.
- Place the biscuit dough so they're touching in the baking pan. This forces the dough to rise instead of spread for fluffier biscuits.
- Brushing melted butter on top of the biscuits with a pastry brush before baking will help them cook up golden brown.
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