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!
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, 1/2 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 1/2-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.
Notes
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.