Tender and flaky buttermilk Jalapeño Cheddar Biscuits loaded with extra-sharp cheddar cheese and fresh jalapeño peppers!
Although these Jalapeño Cheddar Biscuits are absolutely delicious on their own, pair them with my homemade Hot Honey for a spicy kick! You can also smother these biscuits in a sausage gravy, make breakfast sandwiches or serve with your favorite meal. If you're looking for more biscuit recipes, you'll love my Black Pepper & Thyme Biscuits.
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Why You Will Love These Jalapeño Cheddar Biscuits
- Jalapeno + Cheddar Cheese - A classic and delicious flavor combination. Be sure to check out my Jalapeño Cheddar Twist Bread or Jalapeño Cheddar Bagels.
- Soft and tender. Grated butter, buttermilk and the addition of cake flour makes these biscuits super tender.
- Beautiful Flaky Layers. Laminating the dough will help create beautiful flaky biscuits.
- Ready in less than 1 hour. Homemade biscuits are incredible easy to make and is ready in less than an hour from start to finish.
Ingredient Notes
Here are some notes about all the ingredients used in these jalapeño cheddar biscuits. Quantities and full instructions are in the recipe card below!
- Unsalted Butter - Butter adds flavor and richness.
- Flour - We using a combination of all-purpose flour and cake flour. In my testing, I found that adding some cake flour makes the biscuits lighter and softer.
- Sugar - You don't really taste much sweetness, but it helps the biscuits brown.
- Baking Powder - Make sure to use aluminum-free baking powder. We are using a lot of baking powder as it’s needed to help the biscuits rise and to make them light. I love using Clabber Girl.
- Garlic Powder - For extra flavor.
- Salt - For flavor.
- Cheddar Cheese - I used extra sharp cheddar cheese, but you can use any cheddar cheese.
- Jalapeño Peppers - I prefer using fresh jalapeno peppers, but feel free to use pickled jalapenos.
- Buttermilk - Buttermilk is the key ingredient in making these biscuits light and soft. I always use 2% fat.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Cheddar Jalapeño Biscuits! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a large bowl, combine all-purpose flour, cake flour, baking powder, white sugar, garlic powder and salt.
Step 2. Grate frozen or cold butter into the flour mixture.
💡 Tip
If you do not have a box grater, you can add cubed butter to the flour mixture and break the butter into pea size pieces with your hands, a pastry cutter, or fork. Alternatively, you can use a food processor, by pulsing the butter into pea sized pieces, then transfer to a large bowl and continue with the next steps.
Step 3. Combine the flour mixture and butter pieces together. Then pop the whole bowl in the freezer for 15 minutes to allow the butter to firm up.
Step 4. Mix in shredded cheddar cheese and finely chopped jalapeño peppers.
Step 5. Make a well in the center of the bowl and pour in the cold buttermilk.
Step 6. Gently combine with a spoon until a shaggy dough forms and can easily hold together. Some dry pieces are okay as they will eventually become hydrated.
Step 7. Transfer the biscuit dough onto a work surface and gently bring everything together.
Step 8. With a rolling pin, roll the dough into a rectangle, about 1 inch (2.5 cm) thick.
Step 9. Next, create layers by folding the dough over in thirds (laminating). Use a bench scraper and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a bit of flour as you go.
Step 10. After the last lamination, roll the dough out to about 1-inch (2.5 cm) thickness. Use a 2.5 inch (6 cm) cookie or biscuit cutter and cut the biscuits straight down. Do not twist the cutter!
Gather the scraps and cut out more biscuits. You should have a total of 8 or 9.
Step 11. Place biscuits 1 inch apart on a baking tray lined with parchment. Freeze for at least 20 minutes.
Step 12. Remove biscuits from the freezer and lightly brush the tops with buttermilk and top each one with a jalapeno ring.
Step 13. Preheat oven to 475ºF (246ºC). When ready, place biscuits into the oven and then immediately lower the oven temp to 450ºF (232ºC). Bake for 12 to 16 minutes or until golden brown. As soon as it comes out of the oven, brush the biscuits with some butter if you wish. Serve warm and enjoy!
Substitutions
- Buttermilk - If you're unable to find buttermilk, you can make your own by adding 2 teaspoon of lemon juice or vinegar to a cup of whole milk. Let it curdle for 10 minutes in the fridge before using.
- Cake Flour - I highly recommend using cake flour if you can, but you can just use all-purpose flour. During my testing, the batches made with the addition of cake flour, was more soft and tender than the batches made with just all-purpose flour.
- Cheddar Cheese – You can use extra sharp, sharp or regular cheddar cheese. Smoked cheddar would also be amazing.
- Jalapenos Peppers – I’m using fresh, but pickled jalapeños would work too. You can also use, Thai chile, serrano peppers, banana peppers or fresno chiles.
Variations
- Other Cheeses - You can use any cheese of choice, including monterey jack, colby, mozzarella, gruyere, fontina and gouda to name a few.
- Add Meat – These biscuits would be amazing with an addition of crispy bacon or pancetta. You may want to decrease the amount of salt if adding.
- Add Herbs – For even more flavor, think about adding herbs such as, chives, scallions or thyme.
- Add Spices – You can also add additional spices such as onion powder, cayenne pepper and ranch seasoning!
Key Equipment
- Large Bowl
- Box Grater
- Bench Scraper
- Biscuit Cutter (2.5 inches/6.3 cm) - If you don't have a biscuit cutter, don't use a cup. You'll need something sharp that can cut straight down without pinching the seams flat. Just use a sharp knife and cut into squares as seen here in my Black Pepper & Thyme Biscuits.
- Baking Sheet
Storage
- Room Temperature - Homemade biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container and keep on the counter for 2 days.
- Refrigerator - Store in an airtight container in the fridge for up to 5 days.
- Freezer - Cooked Biscuits: Wrap each cooled biscuit in plastic wrap and then store in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight and heat in a toaster oven or wrap in foil and reheat in a preheated oven of 350ºF (180ºC) for 12 to 15 minutes. Uncooked Biscuits: Freeze biscuits on a baking sheet for 1 hour and then transfer to freezer bags and store for up to 2 months. Bake completely frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown.
✨ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
COLD is key. After grating the butter into the flour mixture, place the whole bowl into the freezer for 10 minutes to allow the butter to firm up. Also keep the buttermilk in the fridge until needed.
Do not overwork the dough. Overworking will activate the gluten in the flour and cause the biscuits to be gummy and tough.
Don’t skip laminating the dough. It’s the key to creating all those layers. Laminating is a baking technique in which you fold dough over and onto itself several times to create layers.
When cutting the biscuits, do not twist the cutter. Just cut straight down. We want these biscuits to be nice and tall.
Freeze biscuits before baking. I like freezing the biscuits right before it bakes because if will give the butter a chance to firm up again.
FAQ
Yes! Unbaked biscuits freeze and bake up nicely. After cutting out the biscuits, freeze them on a baking tray for at least 30 minutes, then transfer to freezer bags or freezer safe container. Store up to 2 months and bake when needed.
I would suggest reheating them in the toaster oven for about 3 to 4 minutes or until warmed through. You can also wrap biscuits in foil and reheat in a preheated oven of 350ºF (180ºC) for 8 to 10 minutes.
If you're making these biscuits ahead and storing in the freezer, bake frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown. Loosely tent the biscuits with foil if the tops get too browned.
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📖 Recipe
Jalapeño Cheddar Biscuits
- Total Time: 1 Hour + 1 Minute
- Yield: 8 or 9 Biscuits
Description
Ultra tender Buttermilk Jalapeño Cheddar Biscuits loaded with extra-sharp cheddar cheese and fresh jalapeño peppers! Serve with an easy homemade hot honey for the ultimate pairing!
Ingredients
- 1 ¾ Cups (210g) All-Purpose Flour
- ¾ Cup (90g) Cake Flour
- 4 Teaspoons Baking Powder
- 2 to 3 Teaspoons White Sugar (if you'd like a sweeter biscuit, add 3 teaspoons)
- 2 Teaspoon Garlic Powder
- 1 ½ Teaspoon Fine Salt, see note below
- ½ Cup (113g) Unsalted Butter, cold
- 1 Cup (113g) Cheddar Cheese, shredded
- Scant ⅓ Cup Finely Chopped Jalapeno + more for garnish
- 1 Cup (227g) Buttermilk + 1 tablespoon if needed, cold
- Serve with my Easy Hot Honey Recipe, optional but highly recommended
Instructions
- Combine Dry Ingredients - In a large mixing bowl, combine all-purpose flour, cake flour, baking powder, sugar, salt and garlic powder.
- Grate Butter - Grate cold butter into the flour mixture and then mix everything together. Place the whole bowl into the freezer for 15 minutes and allow the butter to firm up. See note below.
- Prep Cheese & Jalapeños - Meanwhile, shred the cheddar cheese and finely chop the jalapeño peppers. Place in the fridge until needed.
- Add Cheese & Jalapeños - Remove flour mixture from the freezer and mix in the cheddar and diced jalapeños.
- Add Buttermilk - Make a well in the center of the bowl and pour cold buttermilk in. Combine with a spoon until a shaggy dough forms and can easily hold together. Some dry pieces are okay as they will eventually become hydrated.
- Gather Dough Together - Transfer the dough onto a work surface and gently bring everything together. I like to use a bench scraper to scoop, fold and press the dough together. Once the dough is together, use a rolling pin and roll the dough into a rectangle, about 1 inch (2.5 cm) thick.
- Laminate the Dough - Next, create layers by folding the dough over in thirds. Use a bench scraper or flat spatula and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a tiny bit of flour as you go.
- Cut out Biscuits - After the last lamination, roll the dough out to about 1-inch (2.5 cm) thickness. Use a 2.5 inch (6 cm) biscuit/cookie cutter and cut the biscuits straight down (you should have 6 biscuits in the first cutting). Do not twist the cutter! Gather the scapes and cut out a few more biscuits. You should have a total of 8 or 9 depending on how flat you roll out the dough. See note below.
- Freeze Biscuits - Using an offset spatula, transfer the biscuits onto a baking tray lined with parchment paper, placing them 1 inch apart. Freeze the whole tray of biscuits for at least 20 minutes.
- Preheat Oven - Set a rack in the center of the oven and preheat it to 475ºF (246ºC).
- Bake - Remove baking sheet with the biscuits from the freezer. Lightly brush the tops with buttermilk and top each one with a jalapeno ring. Place biscuits into the oven and then immediately lower the oven temp to 450ºF (232ºC). Bake for 12 to 16 minutes! As soon as it comes out of the oven, brush the biscuits with some butter if you wish. Serve warm and enjoy!
Notes
Grated Butter - If you don't have a grater, you can add cubed butter to the flour mixture and break the butter into pea size pieces with your hands, a pastry cutter, or fork. Alternatively, you can also use a food processor, by pulsing the butter into pea sized pieces, then transfer to a large bowl and continue with the next steps.
Salt - If you are sensitive to sodium, you can cut it down to 1 teaspoon.
Cutting Biscuits - You can use any size or shape of biscuit/cookie cutter. Alternatively, you can also cut them into squares.
Storage - Homemade biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container on the counter for 2 days or in the fridge for up to 5 days. Reheat in the toaster oven or wrap in foil and reheat in a preheated oven at 350ºF (180ºC) for 8 to 10 minutes. If frozen, it will take about 12 to 15 minutes.
Frozen Biscuits - If you're making these biscuits ahead, bake frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown. Loosely tent the biscuits with foil if the tops get too browned.
- Prep Time: 10 Minutes
- Freezing Time: 35 Minutes Total
- Cook Time: 12 to 16 Minutes
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