Jalapeno Cheddar Biscuit Recipe
Flaky, buttery Jalapeno Cheddar Biscuits loaded with sharp cheddar cheese and fresh jalapenos. An easy homemade biscuit recipe that's perfect with chili, soup, or barbecue.
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- ½ cup unsalted cold butter cubed
- 1 cup sharp cheddar cheese shredded
- 1-2 jalapeños finely diced (remove seeds for less heat)
- ¾ cup buttermilk (plus a little extra if needed)
Instructions
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
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Stir in the shredded cheddar and diced jalapeños until evenly distributed.
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Pour in the buttermilk and stir just until the dough comes together, adding a splash more if it seems too dry.
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Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
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Fold the dough over itself 2–3 times to create layers, then pat it back down to about 1 inch thick.
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Cut out biscuits using a round cutter or slice into squares with a knife.
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Place biscuits on the prepared baking sheet, close together for softer sides or spaced apart for crisp edges.
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Bake for 15–18 minutes until golden brown on top and cooked through. Serve warm.
Recipe Notes
Store leftover biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months and reheat in the oven before serving.