These jalapeño cheddar biscuits stand out from traditional biscuits with their flaky, buttery layers, a hearty amount of cheese and zesty jalapeño kick.

I'm a huge fan of baked goods in the morning - from strawberry scones to mini chocolate chip muffins to chocolate cinnamon rolls.
However when it comes to breakfast, it is usually sweet. Not the case with these savory biscuits.
Why This Recipe Works
- Burst of flavor - The spicy heat of jalapeños pairs perfectly with the rich, creamy flavor of the cheddar cheese.
- Texture - The biscuit itself has a soft, flaky texture that contrasts nicely with the gooey cheese and adds a satisfying crunch from the jalapeños.
- Versatile - These biscuits are great on their own, as a side with soups or stews or even as a base for sandwiches.
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Ingredient Notes
- Flour - All-purpose flour is commonly used. It provides the base structure for the biscuits.
- Baking powder - This is the leavening agent that helps the biscuits rise and become fluffy.
- Garlic powder - Elevate the flavor profile with a savory, aromatic touch.
- Salt - Enhances the overall flavor of the biscuits.
- Butter - Use frozen, unsalted butter to achieve flaky layers. Grate the butter before mixing it into the flour to keep it cold, which helps create steam pockets during baking for a perfect texture.
- Cheddar cheese - Sharp cheddar cheese adds a robust flavor. Grate it yourself for the best melt and texture.
- Jalapeños - Fresh jalapeños add heat and flavor. Dice them finely to distribute the heat evenly throughout the biscuits. You can adjust the amount based on your spice tolerance.
- Buttermilk - Buttermilk adds a slight tang and helps to tenderize the dough, resulting in a softer biscuit.
- Honey - A small amount of honey adds a touch of sweetness. Adjust the amount to your taste preference.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- For a lighter biscuit, you can use a mixture of all-purpose and cake flour instead of just all-purpose.
- Instead of cheddar cheese, try Pepper Jack for additional heat.
- Use serrano peppers as a substitute for jalapeños for a hotter alternative.
- If you don't have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
- Substitute honey with maple syrup or just granulated sugar for added sweetness.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the shredded butter to the flour mixture and use a pastry cutter or 2 knives to mix it in, then mix in the cheese and jalapeños.
Make a well in the center of the mixture and pour in the buttermilk and honey. Stir gently with a spatula until the dough is just combined, taking care not to overmix.
Transfer the dough to a lightly floured surface. Pat it into a rough rectangle about one inch thick, then cut it into four rectangles. Stack the four rectangles on top of each other and press down to flatten them. Then, pat the dough out once more into a rough rectangle about one inch thick.
Use a 3-inch biscuit cutter or a floured glass to cut out biscuits. Re-roll any scraps until you have 7-8 biscuits in total.
Top each biscuit with a slice of jalapeño. Arrange the biscuits on a parchment-lined baking sheet and freeze for 15 minutes.
Meanwhile, preheat the oven to 425°F. Once the biscuits are chilled, brush the tops with melted butter and bake for 15-18 minutes, or until golden brown.
FAQs
The level of spiciness depends on the amount of jalapeños used and how spicy they are. Removing the seeds and membranes from the jalapeños can reduce the heat. Adjust the quantity to your preference.
Absolutely! You can substitute cheddar with other cheeses like Monterey Jack, Pepper Jack or even a sharp Asiago for a different flavor.
To prevent sticking, lightly flour your work surface, hands and biscuit cutter or glass. Also, handle the dough gently to keep it light and flaky.
Yes, you can prepare the dough in advance. Shape the biscuits, place them on a baking sheet, cover and refrigerate for up to 24 hours. When you're ready to bake, brush with melted butter and bake as directed.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. Reheat in the oven at 350°F for a few minutes to restore their flakiness, or microwave them briefly.
Freezing Instructions
You can either freeze the jalapeño cheddar biscuits before baking or after baking.
- Freeze Before Baking: After cutting the biscuit dough into wedges, arrange them on a baking sheet and freeze for 1 hour. Once frozen, you can stack in a bag or container for storage. When baking from frozen, simply extend the bake time slightly, or alternatively, thaw the biscuits overnight and follow the original baking instructions.
- Freeze After Baking: Once the biscuits have been baked and cooled, arrange them on a baking sheet and freeze for a minimum of 1 hour. Afterward, you can neatly stack them in a bag or container. To thaw, leave the biscuit on the counter or refrigerate overnight. For a warm treat, microwave them for 30 seconds or place them on a baking sheet at 300°F for 10 minutes.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Box grater - Gives you shredded butter.
- Large bowl - Used to mix the ingredients.
- Pastry cutter - Helps blend the butter with the flour. You can also just use your hands or 2 knives.
- Knife - For chopping the jalapeños.
- Baking sheet - A half sheet pan will work for baking the biscuits.
Pro Tips/Recipe Notes
- Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in biscuits.
- Do not overwork the dough. Mix everything until just combined or you will have tough biscuits.
- Grate the cheese yourself. Freshly grated cheese melts better and incorporates more evenly into the dough than pre-shredded cheese, which often contains anti-caking agents.
- Modify the amount of jalapeños based on your preference. For less heat, remove the seeds and membranes or use fewer jalapeños. For extra kick, you can also add a pinch of cayenne pepper.
- For extra flakiness, chill the shaped biscuit dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
Similar Recipes
- Cheese and Chive Scones
- Blueberry Biscuits
- Bacon Cheddar Scones
- Homemade Buttermilk Biscuits
- Raspberry and White Chocolate Scones
If you’ve tried these jalapeño cheddar biscuits or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Jalapeño Cheddar Biscuits
Ingredients
- 2 ¼ cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon garlic powder
- ¾ teaspoon sea salt
- ½ cup unsalted butter, frozen
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, seeds removed and finely diced (¼ cup)
- 1 cup cold buttermilk
- 1 tablespoon honey
- 1 jalapeños, sliced (optional)
Instructions
- Place the flour, baking powder, garlic powder and salt in a bowl and mix until combined.
- Grate the butter using a cheese grater. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. Mix in the cheese and jalapeños.
- Create a well in the center of mixture and add the buttermilk and honey. Stir everything together with a spatula until just combined - do not overwork the dough.
- Place the dough on a lightly floured surface. Pat it into a rough rectangle, about one inch thick. Cut the dough into 4 pieces. Stack each piece on top of each other and press down to flatten.
- Gently pat out the dough once more into a rough rectangle until it's about ¾ inch thick. Cut the biscuit with a 3-inch biscuit cutter or floured glass. Re-roll any scraps until you get 7-8 biscuits total. Place a jalapeño slice on the top of each.
- Arrange the biscuits on a parchment-lined baking sheet and transfer to the freezer for 15 minutes.
- Preheat oven to 425°F. Once ready, brush the tops of each biscuit with melted butter. Bake for 15-18 minutes or until the tops are golden brown.
Notes
- Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in biscuits.
- Do not overwork the dough. Mix everything until just combined or you will have tough biscuits.
- Grate the cheese yourself. Freshly grated cheese melts better and incorporates more evenly into the dough than pre-shredded cheese, which often contains anti-caking agents.
- Modify the amount of jalapeños based on your preference. For less heat, remove the seeds and membranes or use fewer jalapeños. For extra kick, you can also add a pinch of cayenne pepper.
- For extra flakiness, chill the shaped biscuit dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
Jonah says
Yum
Emily says
Love the combo