Jalapeno cheddar biscuits make the perfect spicy, cheesy accompaniment to any meal. These delicious biscuits are loaded with heat and sharp cheddar cheese, delivering a ton of flavor and a kick of heat that really makes the whole thing pop!
As a southwestern – or southern, depending on who you ask – cook, I love to make biscuits. They’re an integral part of life down here in Texas. Biscuits are delicious for breakfast, lunch, or dinner, and depending on how you make them, you can make them specifically for any of those meals. I love to make these delicious flaky biscuits for lunches, dinners, and potlucks. They pair so well with almost anything, and everyone always loves them.
Jalapeno Cheddar Buttermilk Biscuits
These jalapeno cheddar biscuits are just about the best biscuit recipe you’ll ever make for lunch or dinner. The jalapeno and cheese work together to create a savory biscuit that pairs well with just about anything. Serve these up with chili, soups, beef, chicken, pork, and more. Or simply butter them and have them as a snack. However you choose to eat them, they’re always a winner.
I love to make these biscuits for dinner and then have leftovers for breakfast with a southwestern omelet, a breakfast sandwich or as an afternoon snack with some butter and jam. The sweetness of the jam and the kick of heat in the biscuits is absolutely heavenly.
What Makes a Great Biscuit?
In my opinion, the best biscuits are made with buttermilk. The acid in buttermilk works its magic in the biscuit mix to create biscuits that are just the right mix of light and crumbly. It’s the classic way to make them in my opinion. You don’t have to use buttermilk, but you’re really missing out if you don’t. I also use heavy cream in this biscuit recipe which adds a nice richness to the biscuits that I find impossible to get any other way.
The Best Cheese for Jalapeno Cheddar Biscuits
Of course, cheddar cheese is my first choice. The cheddar works perfectly with the jalapeno to create an absolutely fantastic flavor. I don’t recommend any other kind of cheese, but if you don’t have anything else on hand, any yellow cheese will make a good substitute.
Topping and Serving Ideas
These biscuits are great for breakfast, lunch, and dinner. They also make a great addition to any potluck. Slather them with butter and jam, and you’ll have a delicious quick breakfast or afternoon snack. They’re also excellent with avocado slices. Whatever meal you serve them with, they always hit the spot. Some of my favorite pairings include:
- Omelets
- Fried eggs
- Sausage and gravy
- Soups, stews, chowders, and chilis
- Beef, chicken, and pork
- Seafood dishes like gumbo and boils
Delicious Variations
These biscuits are absolutely perfect just as they are, but if you want to mix things up a bit you certainly can. Here are some great variation ideas that I love.
- Add dill
- Add parsley
- Cover the tops with more cheddar cheese to make a crispy topping
How to Store These Homemade Biscuits
These biscuits will keep at room temperature for one to two days. You can refrigerate them in an air-tight container for up to a week. For longer storage, you can freeze these biscuits in an air-tight, freezer-safe container or heavy-duty freezer bags for up to two months.
How to Reheat These Biscuits
Reheating these biscuits is very easy. Simply bake them on a baking sheet for 15 to 20 minutes at 350 degrees until they’re soft and warm through the center. You don’t even have to defrost them! To keep them from browning too much, place a sheet of foil over the biscuits.
FAQ
What can I serve these biscuits with?
You can serve them with almost anything. From breakfast favorites like eggs and sausage to soups, stews, chilis, and your favorite main courses, they go with almost anything.
How long will these biscuits last?
They’ll be good at room temperature for a day or two. You can refrigerate them for up to a week, and you can freeze them for up to two months.
How do I freeze them?
Let the biscuits chill completely, and then wrap them in plastic wrap. After that, place them in an air-tight, freezer-safe container or heavy-duty freezer bag.
How do I reheat them?
Place the frozen biscuits on a baking sheet and cover them with foil. Bake at 350 for 15 – 20 minutes until heated through.
What if I don’t have buttermilk?
You can use regular milk. Even better, make your own buttermilk with a cup of milk and one tablespoons of lemon juice or vinegar. Add lemon juice or vinegar to a measuring cup and fill with just enough milk to equal one cup. Stir and let set for 5-10 minutes and use as directed.
Jalapeno Cheese Biscuits Ingredients
It only takes a few ingredients to create these delicious biscuits. The best part is that you almost certainly have most if not all of them in your kitchen already. Here’s what you’ll need.
- All purpose flour
- Baking powder
- Salt
- Butter
- Buttermilk
- Egg
- Sharp cheddar cheese
- Fresh jalapeños
How to Make Jalapeno Cheese Biscuits
Making these jalapeno cheddar biscuits is as quick and easy as gathering up the ingredients for them. This simple biscuit dough comes together easily, and after that, it’s simply a matter of baking them up and serving them. You’ll find the recipe card complete with amounts and baking time at the end of the post.
Step-by-Step Instructions
Preheating the oven – Preheat oven to 450 degrees and line a baking sheet with parchment paper. Set aside.
Sautéing the Jalapenos – Add a tablespoon of butter, or oil, to a frying pan and add diced jalapenos. Sauté until tender, approximately 4-5 minutes. Remove from heat and set aside to cool.
Making the Buttermilk Biscuits – In a large bowl, whisk flour, sugar, baking powder, salt and cream of tartar until combined. Cut cold butter into flour mixture using a pastry blender or fork until crumbly. Whisk 1 cup of buttermilk and egg together then add to dry ingredients and mix until almost fully combined until a dough forms. Add shredded cheese and diced jalapeno peppers to dough and using clean hands, knead dough until combined.
Rolling and Kneading the Dough – Place dough on a generously floured surface and knead until dough is smooth. Using a rolling pin, roll dough out to ¼ inch thick. Using a biscuit cutter or circular cookie cutter, cut out biscuits and place on prepared baking sheet. Brush the tops of the biscuits with the remaining buttermilk.
Baking the Biscuits – Place biscuits into the oven and bake for 10-12 minutes or until slightly golden brown. Remove from oven and serve hot with butter.
Try These Jalapeño Cheddar Biscuits
This delicious jalapeno cheddar biscuits recipe are so easy to make, and they come together so quickly, you’ll find yourself making them again and again. They’re perfect with breakfast, lunch, dinner, or as an afternoon snack, so there’s no wrong time to make them. Give them a try!
More Popular Breakfast Recipes
- Sausage Scramble with Sausage Gravy
- One Skillet Italian Sausage Scramble
- Fried Egg Grilled Cheese Sandwich
- Southwest Egg Bake
- And here is a delicious Hash Brown Breakfast Cups from Deliciously Seasoned you might enjoy as well.
Jalapeno Cheddar Biscuits
Ingredients
- 3 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1½ sticks COLD butter, cut into small pieces
- 1 large egg
- 1¼ cups buttermilk, divided
- 2 jalapenos, seeded, finely diced, sautéed until tender
- 1 tablespoon butter or oil
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 450° and line a baking sheet with parchment paper. Set aside.
- In a small frying pan of medium high heat, add butter, or oil, and diced jalapenos. Cook until jalapenos become tender. Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk flour, sugar, baking powder, cream of tarter and salt together until combined.
- Cut butter into flour mixture using a pastry blender or fork until crumbly.
- Whisk 1 cup of buttermilk and egg together then add to dry ingredients and mix until almost fully combined until a dough forms.
- Add shredded cheese and diced jalapenos to dough and using clean hands, knead dough until combined.
- Place dough on a generously floured surface and knead until dough is smooth.
- Using a rolling pin, roll dough out to ¼ inch thick.
- Using a biscuit cutter or circular cookie cutter, cut out biscuits and place on prepared baking sheet.
- Brush tops of biscuits with remaining ¼ cup of buttermilk.
- Bake for 10-12 minutes or until slightly golden brown.
- Serve hot with butter.
Here are a couple pics that are perfect to save to your favorite Pinterest boards.
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