These Cheddar Jalapeño Biscuits are cheesy, buttery, flaky, and just a bit spicy! They're super easy to make and take less than 30 minutes so you can always have warm homemade biscuits on the table!
Dinner time is better with a bit of homemade bread. But, making a loaf of yeasted bread that needs to rise for hours and then bake for 45 minutes is not an easy weekday task.
Enter the humble biscuit. With a few simple ingredients like flour, baking powder, buttermilk, and butter you can have a basket full of carby goodness in less than 30 minutes. And, really, you can flavor them however you like! Here, we're going with a classic combo of melty cheddar cheese and spicy jalapeños that is sure to be made on repeat!
Flour - all-purpose flour will do the trick.
Baking Powder - Gives the biscuits rise and lightness.
Sugar - A touch of sugar helps the biscuits brown while also rounding out the other flavors.
Garlic Powder - Adds more flavor to the biscuits.
Buttermilk - Provides both moisture and flavor to the biscuits.
Jalapeños - Finely diced fresh jalapeños add a nice kick of heat.
Cheddar Cheese - Pairs really well with the jalapeños and gives the biscuits a nice cheesiness.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
Whisk together flour, baking powder, sugar, garlic powder, and salt in a large bowl.
Add the buttermilk, melted butter, and diced jalapeños. Mix until it all comes together and forms a dough. It should be a bit sticky.
Mix in the shredded cheddar. Don't worry about getting it perfectly mixed in. It will distribute more when kneading.
Dump the dough onto a lightly floured surface. Sprinkle a bit more flour on top then knead the dough 3 to 4 times, adding flour if needed, to create a smooth dough.
Using a lightly floured rolling pin, roll the dough into a 1-inch thick rectangle.
Cut out biscuits using a 2 ½-inch biscuit cutter. Gather the leftover dough, roll it out, and cut out more biscuits. Repeat one more time if there is enough leftover dough.
You should have about 15 biscuits.
Transfer the biscuits to the prepared baking sheet leaving about an inch between them.
Bake for about 12 minutes or until they begin to brown on the top and sides.
Brush the tops with melted butter. Serve warm and enjoy!
Tips & Tricks
- Don't have buttermilk on hand? Make your own! Add a tablespoon of vinegar or lemon juice to a liquid measuring cup then fill it to the 1-cup mark with milk and stir. Set aside for about 5 minutes or until the milk has thickened.
- Shred the cheese yourself. Pre-shredded cheeses are coated with an anti-caking powder that reduces how much it will melt. Trust me, shredding your own is worth it!
- If you want the biscuits to be extra tall, place them next to each other on the baking sheet. As they bake, they'll encourage each other to rise taller.
Fully cool the biscuits then place them in an airtight container. They will keep at room temperature for 2 to 3 days. If you refrigerate them, they'll keep for about 5 days.
They can also be frozen in a freezer-safe bag for up to 3 months.
Reheat the biscuits in the microwave for 20 seconds or in a 350 degree F oven for about 5 minutes or until warmed through.
Dinner Ideas to Go With Your Cheddar Jalapeño Biscuits
Baked Italian Sausage with Peppers and Onion
BBQ Chicken with Mango Avocado Salsa
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Cheddar Jalapeño Biscuits
Cheddar Jalapeño Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 cup buttermilk cold
- ½ cup (1 stick) unsalted butter melted
- ¼ cup fresh jalapeños diced
- 1 ½ cups sharp cheddar freshly shredded
- 3 tablespoons butter melted
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt.
- Add buttermilk, ½ cup melted butter, and jalapeños. Mix until combined.
- Add the cheddar cheese to the dough and mix just until combined.
- Dump the dough onto a lightly floured surface. Sprinkle flour on top and knead the dough, adding a bit more flour if it's too sticky, 3 to 4 times or until it comes together.
- Roll the dough into a 1-inch thick rectangle. Cut with a round 2 ½-inch biscuit cutter. Transfer the cut biscuits to the prepared baking sheet. Gather the dough back up, roll it out, and cut again. Repeat again if necessary. You should have about 15 biscuits.
- Bake the biscuits for about 12 minutes or until the tops begin to turn golden brown.
- Brush the tops with the additional melted butter. Serve warm.
- If you don't have buttermilk, you can make your own. Pour 1 tablespoon of vinegar or lemon juice into a liquid measuring cup then fill to the 1 cup mark with milk. Give it a quick stir and set aside for about 5 minutes or until the milk has thickened.
- I highly recommend using a block of cheese and shredding it yourself. Pre-shredded cheeses won't melt as nicely.
- Store cooled biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They can also be frozen in a freezer-safe bag for up to 3 months.
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