Packed with freshly shredded cheese and diced peppers, these fluffy buttermilk Jalapeno Cheddar Biscuits are about to become a new family favorite.
Oh these biscuits. I made this recipe on a complete whim when I was testing out some new scone recipes. At the last minute I decided I wanted to also make some biscuits for breakfast sandwiches and when I opened the fridge and saw two fresh jalapenos and a block of sharp cheddar cheese I knew exactly what was going down.
These biscuits are so fluffy and packed with cheesy jalapeno-y flavor. They are best eaten straight out of the oven with a little salted butter. But we reheated some in the air fryer the next morning for sausage and egg breakfast sandwiches and y'all they were divine. Give this a recipe a try and I promise you won't regret it!
More breakfast recipes to check out.
- Cast iron skillet: This is my favorite Le Creuset Cast Iron Skillet. I use it constantly especially for biscuits and it always cooks them beautifully.
- Mixing bowls: These pyrex mixing bowls are pretty inexpensive and are a staple at my house.
- Measuring cups and spoons
- Biscuit cutter: I like these round cutters from Nordic Ware because they can be used not only for biscuits but a variety of other things. But any round cookie cutter or even a tall glass will work.
- Pastry brush: This Oxo silicone pastry and basting brush works great!
- All-purpose flour
- Baking powder
- Black pepper
- Unsalted butter: If you use salted butter just omit adding any extra salt.
- Freshly grated cheddar cheese
- Fresh jalapenos
Optional: Melted butter and flaky sea salt to finish. I recommend Maldon flaked sea salt.
Tricks for great biscuits
- Use cold butter. The colder the better if you ask me. I recommend using your hands to pinch it into the flour until its crumbly. You don't want to melt it in, moreso just distribute it around.
- Use buttermilk. Buttermilk provides not only a liquid but also fat and acidity that elevate the flavor of any baked good.
- Freshly grate your cheese. While it's do tempting to buy the pre-grated stuff (which will still work in this recipe btw) I highly recommend going for freshly grated sharp cheddar. In my opinion it melts much better.
- Preheat your pan. I love using a cast iron skillet for this recipe (though you can use a baking sheet) and I highly recommend preheating it for several minutes before adding the biscuit dough. Cast iron can be a bit slower to fully heat in the oven and so preheating it makes for a more event bake and a better texture overall.
More recipes you will love.
Made these Jalapeno Cheddar Biscuits? Let me know what you think in the comments!
Jalapeno Cheddar Biscuits
- cast iron skillet
- Mixing bowls
- Measuring cups and spoons
- pastry brush
- 2.5 cups all purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 6 tbsp cold butter
- 2 eggs
- ⅔ cup buttermilk
- 2 fresh jalapenos, minced
- 1 cup freshly grated sharp cheddar cheese
- splash of buttermilk
- 12 thin jalapeno slices
- 1-2 tbsp melted butter
- flaky sea salt
- Preheat the oven to 425 degrees F. Place the cast iron skillet in the preheating oven to preheat as well.
- In a large mixing bowl combine flour, baking powder, salt and pepper. Mix to combine. Then add cold butter and use your hands to pinch it into the flour mixture until a fine, sandy texture is achieved. *(Do not overwork or melt the butter. There should still be small pieces of butter present throughout.)*
- In a separate mixing bowl whisk together eggs and buttermilk until frothy. Then add in shredded cheese and minced jalapenos and mix to combine.
- Use your hand to form a well in the center of the flour mixture. Pour the egg and buttermilk mixture into the well and use 2 knives (or a fork) to cut the mixture together.
- Pour the dough onto a floured surface and use you hands to gently press flat. Then fold the dough horizontally like an envelope and press flat, fold vertically and press flat. Repeat this 2-3 times then use a rolling pin to gently roll out the dough to 1 ½ inch thickness. Use a biscuit cutter to cut out about 12 biscuits. Arrange the biscuits in the preheated cast iron skillet. Then brush the tops with a little buttermilk and a slice of jalapeno.
- Bake the biscuits at 425 degrees F for 20-25 minutes until golden brown. Remove from the oven and brush the tops with a little melted butter. Then sprinkle on some flaky sea salt. Enjoy!