These jalapeño Cheddar biscuits are soft, flaky, and loaded with spicy peppers and melty cheese. An easy way to dress up classic buttermilk biscuits!
Fluffy homemade biscuits are one of life’s little joys, but sometimes it’s fun to give them a bold twist. That’s exactly what you get with these jalapeño Cheddar biscuits. Just the right amount of heat from fresh peppers, sharp flavor from Cheddar cheese, and all the tender layers you love in a classic biscuit.
They’re quick to mix, bake in under 15 minutes, and make the perfect side for chili, soups, or a hearty breakfast sandwich.
Why You’ll Love These Jalapeño Cheddar Biscuits
- Easy homemade biscuits. You’ll only need about 30 minutes from start to finish.
- Spicy + cheesy. Jalapeños and sharp Cheddar bring big flavor without being overpowering.
- Versatile side. Perfect for dinner, brunch, or just snacking warm from the pan.
- Freezer-friendly – Bake a batch now and freeze extras to reheat later for fresh-from-the-oven flavor anytime.
Key Ingredients
- All-purpose flour – The foundation of any good biscuit.
- Butter – Cold butter is key for flaky layers.
- Buttermilk – Adds tang and tenderness.
- Cheddar cheese – I like sharp Cheddar for the best contrast with the peppers.
- Jalapeños – Fresh, finely chopped. Adjust the amount depending on your heat preference.
- Cayenne + black pepper – Just enough spice to round out the flavor.
How to Make Jalapeño Cheddar Biscuits
These biscuits come together quickly with just a few simple steps:
Mix the dry ingredients.
Flour, leaveners, salt, and spices get whisked together to evenly distribute everything. This helps prevent clumps of baking powder or pockets of heat from the cayenne.
Cut in the butter.
Cold butter is key for flaky layers. You want small, pea-sized bits throughout the dough. Those will steam and expand in the oven, giving lift and tenderness.
Add buttermilk gradually.
Start with most of it, then add more as needed just until the dough holds together. This helps you avoid a sticky, hard-to-handle dough.
Fold in cheese and jalapeños.
Adding them at the end keeps the dough light and prevents overmixing while still distributing the flavors nicely.
Shape and cut.
Pat or roll the dough to about ½ inch thick, then cut straight down with a biscuit cutter (don’t twist!) so they rise tall.
Bake until golden.
A hot oven sets the structure quickly and browns the tops beautifully, plus your kitchen will smell amazing.
Tips for Success
- Control the heat level. If you’re worried about too much spice, remove the seeds and membranes from your jalapeños before chopping. Want more kick? Add an extra pepper or a pinch more cayenne.
- Cheese melt factor. Shredding your own Cheddar (instead of pre-shredded) gives the biscuits better texture and flavor because it melts more smoothly.
- Dough too sticky? Sprinkle a bit of flour on your work surface and hands. A little tackiness is okay, but the dough shouldn’t feel wet.
- For taller biscuits. Place them close together on the baking sheet so they help each other rise instead of spreading out.
- Golden tops. A light brush of butter before baking adds flavor and color, but you can also brush again right after they come out of the oven for extra richness.
Variations and Serving Ideas
- Breakfast sandwich. Split a biscuit and fill it with eggs, bacon, or sausage.
- Make them mini. Pile them on a serving tray all by themselves or made into mini sandwiches. They’d be a fun treat for a holiday party, tailgating, and more!
- Soup sidekick. These pair wonderfully with chili, tomato soup, or tortilla soup.
- Enjoy with a little butter. Spread a bit of butter on a warm biscuit for an indulgent treat.
- Herb twist. Add a little chopped fresh cilantro or chives to the dough for more flavor.
How to Store
At room temperature: Store cooled biscuits in an airtight container up to 2 days.
Refrigerate: Keep for up to 4 days, reheating gently before serving.
Freeze: Wrap tightly and freeze up to 2 months. Thaw and rewarm in the oven for best results.
Bring the Heat (and the Cheese!)
Jalapeño Cheddar biscuits are a fun spin on a classic comfort food. Whether you serve them with dinner, bring them to brunch, or enjoy one warm from the pan, they’re sure to be a crowd-pleaser.
More Biscuit Recipes
Jalapeño Cheddar Biscuits
Ingredients
- 2 cups (240 g) all-purpose flour, plus more for rolling out the biscuits
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ cup (57 g) unsalted butter, cold and cut into 1/2-inch cubes
- ¾ cup (180 ml) buttermilk
- 1 cup (114 g) shredded Cheddar cheese
- 1 to 2 jalapeños, finely chopped
- 1 tablespoon unsalted butter, melted
Recommended Products
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with a silicone liner or parchment paper rated for high temperatures.
- Whisk together the flour, baking powder, salt, baking soda, cayenne, and black pepper.
- Add the cold butter, and mix with a pastry blender, a fork, or your hands until the butter is about the size of small peas.
- Add about 3/4 of the buttermilk, and continue mixing. Continue adding buttermilk, about a tablespoonful at a time, until a dough forms. You may not need to use all of the buttermilk.
- Fold in the cheese and jalapeños.
- Place the dough on a lightly floured surface. Roll the dough out to 1/2-inch thick.
- Use a 2 & 1/2-inch biscuit cutter or other round cutter to cut out biscuits. (Just press straight down to cut; don't twist!) Gather and re-roll the dough once and continue cutting out biscuits.
- Place the biscuits on the prepared pan. Brush the tops with the melted butter.
- Bake 12 to 14 minutes, or until the biscuits are golden brown.
Video
Notes
- Spice level: Use 1 jalapeño for milder flavor or 2 for a spicier bite. Removing the seeds and membranes will reduce the heat even more.
- Cheese choice: Sharp Cheddar works beautifully, but pepper Jack or a mix of cheeses can add a fun twist.
- Taller biscuits: Arrange them close together on the baking sheet so they rise higher instead of spreading out.
- Cutting tip: When cutting biscuits, press straight down with the cutter—don’t twist. Twisting can seal the edges and keep them from rising tall and flaky.
- Storage: Keep in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days.
- Freezer-friendly: Freeze baked biscuits in an airtight container up to 2 months. Reheat in a 300°F oven until warmed through.
13 Comments on “Jalapeño Cheddar Biscuits”
Figure on 1/2 cup buttermilk, and then start adding it by the tablespoon. The jalapeños that I used were very large; they tasted fine in the biscuits, but, fyi, they have left an afterburn. Are you supposed to knead or beat the dough or anything?
Hi, Lyle. I make them exactly as described in the recipe. Kneading shouldn’t be necessary. Just mix well in the bowl.
Made these biscuits for a mens breakfast, they could’nt stop eating them!I made three times more than what it called for and i still ran out.it was great with bacon and eggs. It was a great hit. PS There was only 14 men in our group! thank you , thank you,
That’s a lot of biscuits! I’m glad they were a hit, Stephen.
Could u please share the recipe of buttermilk
Buttermilk is a purchasable product, but there are many ways to substitute with something similar. If you do a Google search for “buttermilk substitutes” you’ll find several. For instance, you could use 2 or 3 tablespoons of water and then fill the rest of the 3/4 cup with sour cream or plain yogurt.
How many calories for each biscuit
Holy heck are these good! Halved the recipe and used a buttermilk substitute (lemon juice + regular milk). Looking forward to making them again!
I’m so glad you liked them, Tori!
So So So Good! Crowd pleaser for sure!
The only alterations I made were: added 1/8th more cup of butter (salted butter), used 2 large jalapeños, and baked in a cast iron pan tightly packed together. Half way through baking I dusted the top with butter and then about 3 minutes before they were done I added cheese on top to melt. They were AMAZING! I’ll definitely make these again:)
That’s great to hear, Tiffany!
Can you use prepackage biscuits in a can , add all the rest..?
Hi, Sharon. You wouldn’t be able to mix anything into pre-made biscuits very well. Maybe you could just top them with a bit of cheese and jalapeños?