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A white plate with 3 jalapeno cheddar buttermilk biscuits.
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Jalapeno Cheddar Biscuits

A flaky and delicious homemade buttermilk biscuit recipe with diced jalapeños and sharp cheddar cheese, baked until golden.
Prep Time35 mins
Cook Time12 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Homemade Buttermilk Biscuits, Jalapeno Cheddar Biscuits
Servings: 10 Biscuits


  • 3 cups all purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • sticks COLD butter, cut into small pieces
  • 1 large egg
  • cups buttermilk, divided
  • 2 jalapenos, seeded, finely diced, sautéed until tender
  • 1 tablespoon butter or oil
  • 1 cup sharp cheddar cheese, shredded


  • 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.