If you’re craving a biscuit that bursts with flavor and has a satisfying kick, you’re going to love this Cheddar and Jalapeño Biscuits Recipe. These flaky, golden biscuits are a perfect balance of sharp cheddar cheese and the lively heat of fresh jalapeños, creating an irresistible combination that feels both comforting and a little adventurous. Whether you’re serving them up for breakfast, alongside dinner, or as a snack with a touch of seasoned butter, these biscuits bring a wonderful warmth and zest to your table that’s sure to become a new favorite.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in the final texture, taste, and color of your Cheddar and Jalapeño Biscuits Recipe. From the richness of butter to the brightness of jalapeños, every element works harmoniously to create these flaky delights.
- 2 cups all purpose flour: The sturdy base that provides structure and fluffiness to the biscuits.
- 1 Tablespoon baking powder: The rising agent that ensures your biscuits puff up beautifully.
- 1 Tablespoon granulated sugar: Just a hint of sweetness to balance the savory and spicy notes.
- ¼ teaspoon fine grind sea salt or kosher salt: Enhances all the flavors and seasons the dough evenly.
- ¼ teaspoon garlic powder: Adds a gentle, savory depth without overwhelming the palate.
- 6 Tablespoons butter: Cold and cubed for flaky layers and rich taste.
- 4 ounces sharp cheddar cheese: Shreds of sharp cheddar bring bold flavor and melty pockets inside the biscuit.
- 1 medium jalapeño pepper: Diced to add just the right amount of spicy brightness.
- ½ cup sour cream: Adds moisture and tenderness to keep the biscuits soft inside.
- 4-5 Tablespoons cold water: Helps bind the dough together while keeping the texture light and delicate.
- Seasoned butter topping (onion powder, garlic powder, powdered buttermilk, salt, dried parsley): A flavorful finishing touch to brush over warm biscuits and elevate every bite.
How to Make Cheddar and Jalapeño Biscuits Recipe
Step 1: Prepare the Biscuit Dough
To start, ensure your butter, sour cream, and water are very cold—this is key for flaky biscuits. In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, salt, and garlic powder. Next, toss in the cold butter cubes and “cut” them into the flour using a pastry blender or fork until the mixture resembles small pebbles or pea-sized chunks. Stir in the grated cheese and diced jalapeño, distributing these flavorful pieces evenly throughout your dough. Make a well in the center to add the sour cream, blending it gently with a fork to form a crumbly yet cohesive mixture. Finally, toss in the cold water and refrigerate the dough for 10 minutes, keeping the texture just right for shaping.
Step 2: Form and Cut Your Biscuits
Once chilled, dump the dough onto a clean surface—brace yourself, this mixture will look quite crumbly! Press and fold the dough repeatedly until it comes together without becoming sticky. Pat or gently roll it to about half an inch to one inch thick; remember, they will rise and double in height as they bake. Use a 2½ to 3-inch biscuit cutter and press straight down, lifting straight up to avoid sealing the edges. Arrange the cut biscuits spaced apart on an unlined baking tray. Don’t waste any dough—gather the scraps for more biscuits or little snack bites. This process ensures beautiful layers and great rise during baking.
Step 3: Bake to Golden Perfection
Preheat your oven to 450℉ (230℃) beforehand. Place the biscuit tray on the middle rack, immediately lowering the heat to 425℉ (220℃). Bake for 13 to 15 minutes, until golden brown with those cheddar bits browning just right. When you remove the tray, transfer the biscuits to a cooling rack right away to prevent sticking, thanks to the melting cheese. This step keeps them crisp on the outside and tender inside—exactly what a perfect cheddar and jalapeño biscuit deserves.
Step 4: Brush on the Seasoned Butter
While the biscuits bake, mix onion powder, garlic powder, powdered buttermilk, salt, and dried parsley into melted butter. Once the biscuits are warm and just out of the oven, brush them generously with this buttery seasoning. The rich, herby polish adds even more dimension and makes these biscuits truly unforgettable.
How to Serve Cheddar and Jalapeño Biscuits Recipe
Garnishes
A sprinkle of extra shredded cheddar or freshly chopped parsley over the warm biscuits brings color and an inviting aroma. For those who love a touch of creaminess, a dollop of butter or a bit of creamy honey butter pairs beautifully with the slight heat and sharpness.
Side Dishes
These biscuits are a versatile star—serve alongside hearty chili for a comforting meal, or with scrambled eggs and crispy bacon to start your day with a little excitement. They also complement creamy soups and stews perfectly, soaking up flavors without losing their character.
Creative Ways to Present
For entertaining, slice the biscuits open and fill with slices of smoked ham or avocado and a drizzle of hot honey for a sophisticated twist. Alternatively, offer a biscuit bar with small bowls of flavored butters and jams, inviting everyone to customize their own savory-sweet bites.
Make Ahead and Storage
Storing Leftovers
Wrap cooled biscuits tightly in plastic wrap or place them in an airtight container to keep them fresh for up to 2 days at room temperature. This prevents drying out and locks in moisture for next-day enjoyment.
Freezing
Cheddar and Jalapeño Biscuits Recipe leftovers freeze wonderfully. Place the unbuttered biscuits on a baking sheet to freeze individually before transferring to a zip-top freezer bag. They keep for up to 3 months, so you can enjoy them any time without the fuss of starting from scratch.
Reheating
Reheat frozen or refrigerated biscuits in a preheated 350℉ oven for about 10 minutes. If desired, brush with melted seasoned butter once warmed to revive their fresh-baked magic and add that irresistible flavor punch.
FAQs
Can I adjust the heat level of the jalapeños?
Absolutely! If you prefer milder biscuits, remove the seeds and membranes from the jalapeño before dicing, or reduce the amount used. For extra spice, leave the seeds in or add a touch of cayenne pepper to the dough.
What can I use instead of sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a great substitute that maintains the moisture and tang. Just make sure to keep it cold for the best biscuit texture.
Can I use a different type of cheese?
Sharp cheddar is classic for this recipe, but you can switch it up with Monterey Jack, pepper jack, or even a smoky smoked cheddar to add new flavor layers.
Should I line the baking tray with parchment paper?
It’s best not to line the tray; biscuits tend to rise better directly on the baking sheet. Parchment can create a barrier that keeps biscuits from getting their best lift and crisp bottoms.
How do I avoid dry biscuits?
Keeping butter and liquids cold is key to tender, flaky biscuits. Also, avoid overworking the dough—mix just enough to bring it together without becoming tough.
Final Thoughts
There is something truly special about homemade biscuits, especially when they combine the comforting sharpness of cheddar with a lively jalapeño kick. This Cheddar and Jalapeño Biscuits Recipe is sure to impress and delight anyone lucky enough to share your table. Don’t hesitate to give it a try—the aroma alone will have your kitchen feeling like a warm hug, and the taste will keep everyone coming back for more.
PrintCheddar and Jalapeño Biscuits Recipe
These Cheddar and Jalapeño Biscuits combine sharp cheddar cheese with a hint of spicy jalapeño for a flavorful, flaky biscuit that’s perfect for breakfast or as a savory snack. Made with cold butter, sour cream, and a blend of seasonings, these biscuits are tender, cheesy, and slightly spicy with a golden crust topped with a seasoned butter glaze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10-12 biscuits
- Category: Breakfast, Snack, Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Biscuit Dough
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon fine grind sea salt or kosher salt
- ¼ teaspoon garlic powder
- 6 tablespoons unsalted butter, cold and cut into ½” cubes
- 4 ounces sharp cheddar cheese, grated
- 1 medium jalapeño pepper, diced
- ½ cup sour cream, very cold
- 4–5 tablespoons very cold water
Seasoned Butter Topping
- 4 tablespoons unsalted butter
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon powdered buttermilk
- ¼ teaspoon fine grind sea salt or kosher salt
- ¼ teaspoon dried parsley
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder until fully combined. This creates the base for your biscuit dough.
- Cut in the Butter: Add the cold cubed butter to the flour mixture. Toss the cubes to coat them with flour, then use a pastry blender or fork to break the butter into smaller pea-sized pieces throughout the mixture. This ensures a flaky texture in the biscuits.
- Add Cheese and Jalapeño: Stir in the grated sharp cheddar cheese and diced jalapeño pepper to evenly distribute the flavors throughout the dough.
- Incorporate Sour Cream: Make a well in the center of the flour mixture and add the cold sour cream. Use a fork or small spatula to mix it into the flour, resulting in a crumbly mixture with some larger dough pieces.
- Add Cold Water: Pour in 4 tablespoons of very cold water and toss to combine. The dough will still appear dry and crumbly. Refrigerate the bowl for 10 minutes without adding extra water.
- Form the Dough: After chilling, transfer the dough onto a clean surface. Use your hands to press and fold the dough together about 4-5 times until it holds together without being sticky. Add water only if absolutely necessary, one teaspoon at a time.
- Roll and Cut Biscuits: Roll or press the dough to a thickness between ½” and 1″. Use a 2½-3″ biscuit cutter, pressing straight down and pulling straight up to cut the biscuits, avoiding twisting for better rise. Place the biscuits on an unlined baking tray 1-2″ apart.
- Re-roll Scraps: Gather leftover dough pieces, re-roll, and cut additional biscuits until all dough is used. Pinch leftover scraps into small balls as snack-sized biscuit bites.
- Bake the Biscuits: Preheat your oven to 450℉ (230℃). Place the biscuit tray on the center rack and immediately reduce the temperature to 425℉ (220℃). Bake for 13-15 minutes until the biscuits are golden brown and the cheese is slightly darker.
- Cool Biscuits: Remove the biscuits from the baking tray onto a cooling rack right after baking to prevent sticking caused by melted cheese on the tray.
- Prepare Seasoned Butter: In a small bowl, combine onion powder, garlic powder, powdered buttermilk, salt, and dried parsley. Melt the butter and stir in the seasoning blend.
- Finish and Serve: Brush the warm biscuits generously with the seasoned butter topping. Serve immediately and enjoy the cheesy, spicy biscuits warm.
Notes
- Use very cold butter, sour cream, and water for the flakiest biscuits.
- Do not twist the biscuit cutter when cutting; press straight down and pull straight up to help them rise properly.
- Avoid lining the baking tray with parchment paper as it can impede the biscuits’ rise due to heat barrier effects.
- Biscuits will double in height during baking, so rolling thickness between ½” to 1″ works well.
- Adjust jalapeño quantity according to your preferred spice level.
- Brush biscuits with seasoned butter while warm for best flavor and shine.
