Jalapeño Cheddar Biscuits are a great appetizer, tailgate food, or just a spicy complement to your meals!
I do far more sweet baking than savory baking. I love to bake savory things, but I also tend to bake the same ones over and over. (Hello, corn bread!) Every once in a while, though, I get a craving for something a little different.
These Jalapeño Cheddar Biscuits are a variation of traditional buttermilk biscuits, which are made with just a few ingredients and mix quickly and easily. For this spicy variation, I added plenty of cheese and jalapeños along with some spices. The result is a soft, flaky, flavorful biscuit that’s pretty irresistible.
Out of buttermilk? Try one of these substitutions!
Serve these biscuits as a simple homemade bread alongside dinner. They’re a perfect companion to soup, chili, and so many more dishes. You can also use them for a little something different for making sandwiches. A little spot in our neighborhood serves pulled pork sandwiches on Cheddar biscuits, and they are so, so good. These would work perfectly for something like that!
For an appetizer option, you can make mini versions and 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!
We are big fans of spicy food around here, so we love all the jalapeños in these biscuits. You can dial that up or down depending on your tastes. I like to use 1 & 1/2 or 2 jalapeños for a nice, spicy kick. If you aren’t as big a fan of the heat from the peppers, try using just 1 or even a half.
These biscuits are a great year-round treat, but I especially love them in the fall and winter when we’re cooking lots of soups and other warm, comforting foods. They’re wonderful served warm with your dinner, but they’re also great at room temperature. Try spreading a little butter on a warm biscuit for an even more special treat.
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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?