Jalapeno Cheddar Biscuits

Start your day with these mouth-watering Jalapeno Cheddar Biscuits. They are fluffy and packed with flavor in every bite!

Board filled with jalapeno cheddar biscuits.

Dive into this Jalapeno Cheddar Biscuits Recipe! They are everything you love about biscuits with a cheesy and flavorful kick. What I love about this recipe is that you knead in the cold butter as any traditional biscuit is made to create these beautiful soft and flaky layers that melt in your mouth.

I love to have these for breakfast by themselves or even as a base for a nice breakfast sandwich, or serve them with dinner alongside my Brown Sugar Glazed Ham and The Best Ever Oven Roasted Green Beans.

Recipe Ingredients

Ingredients for cheddar jalapeno biscuits.

Cold Butter – Butter is so important in the lamination process of these biscuits which give them their flaky layers.

Jalapenos – I love adding jalapenos into classic recipes to add a little kick like I did with my Strawberry Jalapeño Margaritas.

Cream Cheese – Adding creaminess, moisture, and additional layering into these flaky biscuits.

For a fill list of ingredients and amounts see the recipe card below.

How to Make Jalapeno Cheddar Biscuits

Step #1: In a large food processor combine the flour, baking powder, ¼ teaspoon salt and butter. Pulse everything together until butter forms into pea sized balls.

Butter cubes and flour in a food processor.

Step #2: Next, add in the cheddar and jalapeños and pulse 1-2 times to combine.

Jalapenos and cheddar cheese added into the food processor.

Step #3: Then, add in the buttermilk to the flour mixture and pulse 3-4 times until the dough forms and looks a little shaggy. Note: the dough will be a little dry at this point.

Buttermilk added into the food processor.

Step #4: Next pour the dough out onto a clean and lightly floured surface and lightly knead into a 1 inch thick square and cut the dough into 4 pieces.

Biscuit dough cut into 4 even squares.

Step #5: Add a slice of cream cheese on top of 3 of the pieces and spread evenly over the top.

Cream cheese added on the top of 3 of the 4 even squares.

Step #6: Layer the 3 cream cheese pieces on top of each other and then the piece without cream cheese on top and roll out into a 1-inch-thick rectangle.

Step #7: Cut into 12 biscuits and place on a parchment paper lined baking sheet and freeze in the freezer for 15 minutes. While the dough is freezing, preheat your oven to 400 degrees Fahrenheit.

12 biscuits sitting on parchment paper on a baking sheet before baking.

Step #8: After the dough has chilled, brush the tops of the biscuits with 2 Tablespoons of melted butter and bake in the oven for 20 minutes until they are golden brown on top.

Step #9: Finally, serve and enjoy!

A board of biscuits and a plate with a biscuit cut in half and a pat of butter on it.

FAQs

Are these Jalapeno Cheddar Biscuits spicy?

No, these are very mild. The stem and the seeds of a jalapeno is where they get their heat from. For this recipe they are seeded and diced so you still get the jalapeno flavoring without the spice.

Do I need a biscuit cutter for these jalapeno cheddar biscuits?

No. You do not need a pastry cutter for these biscuits you simply cut them evenly using a knife.

Storage Information

You can store these jalapeno buttermilk biscuits in an airtight container at room temperature for 2-3 days, or in your fridge for up to 1 week.

If you want to freeze these tender biscuits you can do so in your freezer for up to 1 month. To reheat, thaw to room temperature or you can warm them up in your microwave until everything is heated through.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Start your day with these mouth watering Jalapeno Cheddar Biscuits. They are fluffy and full of flavor, you will love every bite!

Jalapeno Cheddar Biscuits Recipe

Start your day with these mouth watering Jalapeño Cheddar Biscuits. They are fluffy and packed with flavor in every bite!
5 from 1 vote
Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Total Time: 55 minutes
Servings: 12 biscuits
Calories: 270kcal
Author: Linda
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Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter - cold, cut into small cubes
  • 2 cups sharp cheddar cheese - shredded
  • 2 jalapenos - seeded and diced
  • 1 cup buttermilk - cold
  • 4 oz cream cheese - softened and cut into 3 slices
  • 2 Tbsp butter - melted for brushing on top
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Instructions

  • In a large food processor combine the flour, baking powder, salt, and butter. Pulse everything together until butter forms into pea sized balls.
  • Next, add in the cheddar and jalapenos and pulse 1-2 times to combine.
  • Then, add in the buttermilk and pulse 3-4 times until the dough looks shaggy. Note: the dough will be a little dry.
  • Next pour the dough out onto a clean surface and lightly knead into a 1 inch thick square and cut the dough into 4 pieces.
  • Add a slice of cream cheese on top of 3 of the pieces and spread evenly over the top.
  • Layer the 3 cream cheese pieces on top of each other and then the piece without cream cheese on top and roll out into a 1-inch-thick rectangle.
  • Cut into 12 biscuits and place on a parchment lined baking sheet and freeze in the freezer for 15 minutes. While the dough is freezing, preheat your oven to 400 degrees Fahrenheit.
  • After the dough has chilled, brush the tops of the biscuits with melted butter and bake in the oven for 20 minutes until they are golden on top.
  • Finally, serve and enjoy!

VIDEO

NOTES

You can store these jalapeno buttermilk biscuits in an airtight container at room temperature for 2-3 days, or in your fridge for up to 1 week.
If you want to freeze these biscuits you can do so in your freezer for up to 1 month. To reheat, thaw to room temperature or you can warm them up in your microwave until everything is heated through.

Nutrition

Serving: 1biscuit | Calories: 270kcal | Carbohydrates: 31g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 335mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 2mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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