Jalapeno Cheddar Biscuits
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Flaky, cheesy, buttery, and just the right amount of heat, these Jalapeño Cheddar Biscuits are everything I love in a biscuit. And as someone who’s tested more biscuit recipes than I can count, trust me, these are really good.
Mile High Jalapeño Cheddar Biscuits
I take my biscuits seriously. We’re not just tossing ingredients in a bowl and hoping for the best, this is about layers, flakiness, flavor, and that golden top that makes you forget everything else on the table.
These Jalapeño Cheddar Biscuits are my latest obsession. They’ve got the perfect cheesy bite, just enough spice to keep things interesting, and the kind of tender, buttery crumb that only comes from proper folding and cold butter. I’ve baked more biscuit recipes than I care to admit, and I’m telling you, this one checks every box.
Serve them with chili, eggs, soup, or just eat one warm from the skillet with a little butter melting into the top. No judgment either way.
Why You’ll Love These Jalapeño Cheddar Biscuits
- Tall, flaky layers. These biscuits don’t just rise, they lift. Folding the dough gives them that bakery-style height.
- Just the right kick. The jalapeños bring heat, but they’re not overwhelming. It’s a slow build, not a fire drill.
- Cheesy pockets of goodness. Cheddar melts into every layer for that perfect bite of comfort.
- No biscuit cutter required. You bake the whole slab in a skillet, cut after baking, and they come out rustic and beautiful.
- Freezer-friendly. Make a batch, freeze half, and pat yourself on the back later.
- Use cold butter. Like, really cold. Grate it straight from the freezer. That’s what gives you those dreamy, flaky layers.
- Buttermilk = flavor + lift. If you don’t have it, a splash of vinegar or lemon juice in regular milk will do, but real buttermilk makes a difference.
- Pickled vs. fresh jalapeños. I like pickled for the tang, but fresh works too if you want more bite. You can even mix both.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that mess with the melt. Take the extra 30 seconds. It’s worth it.
- Don’t skip the folds. Layering the dough gives you that “mile-high” biscuit texture. It’s not fancy, just fold like a letter, turn, and repeat.
- Bake it as one slab. No fuss, no cutters, just score and bake. It keeps the steam in and gives you those soft edges with crispy tops.
Pro Tip
Handle your dough with a bench scraper. This nifty tool is your best friend for this task. It helps you effortlessly cut and shape the dough without warming it up too much. Remember, keeping that butter cold is key to getting those perfectly flaky layers we’re all after. So, keep your hands off as much as you can and let the bench scraper do the heavy lifting!
First things first, let’s get your oven preheated to 425°F (220°C). While it’s warming up, grab your square cast iron skillet and give it a nice greasing.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Take your cold butter from the freezer, it should be slightly hardened, and grate it directly into the flour mixture. Then, gently mix it in with a fork.
Pour in the buttermilk and toss in your sliced jalapeños and shredded cheddar cheese. Stir everything together just until a shaggy dough forms. Don’t overwork the dough, a light touch is all you need.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in thirds like a letter using a bench scraper. This folding technique is the secret to creating those irresistible layers. Rotate the dough 90 degrees and repeat the patting and folding process a couple more times.
Once your dough is layered and lovely, roll it out to fit your greased skillet. Lay the dough in the skillet and then, using a bench scraper or knife, make deep cuts to mark your biscuit sizes.
Brush the top of the biscuits with melted butter if you like that extra golden finish. Then, pop the skillet in the oven and bake for about 20 minutes. You’re looking for a beautiful golden brown color and a toothpick that comes out clean from the center. Let the biscuits cool slightly in the skillet and then you’re ready to enjoy!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, and it actually works great. Make the dough, shape it, and pop it in the fridge overnight. Bake it straight from the fridge the next day, cold dough = flakier biscuits.
What if my dough is too sticky?
A little stickiness is totally normal. Just flour your hands and the surface lightly. Try not to add too much flour or you’ll lose that soft, tender texture.
Can I use fresh jalapeños instead of pickled?
Absolutely. Fresh will give you a sharper heat, while pickled adds a tangy kick. You can even do a mix if you’re feeling wild.
How do I know when they’re done?
They’ll be golden brown on top, and a toothpick should come out clean. You’ll also see the edges pull away slightly from the skillet, that’s your cue.
Can I freeze them?
Yes. You can freeze the unbaked dough or the baked biscuits. For unbaked, cut and freeze on a tray, then transfer to a bag. Bake from frozen and just add a few extra minutes. For baked, let them cool, freeze, then reheat in the oven.
Can I add other stuff?
Totally. Try bacon bits, green onions, or a different cheese like pepper jack. Just keep add-ins balanced so you don’t weigh down the dough.
Storage + Reheating
- Room temperature: Store leftovers in an airtight container on the counter for up to 2 days. They’ll stay soft, but best eaten warm.
- Fridge: Wrap tightly and refrigerate for up to 1 week. Reheat in the oven or toaster oven to bring back the crisp edges.
- Freezer (baked or unbaked): Freeze baked biscuits once cooled, or freeze unbaked dough cut into portions. For unbaked, bake straight from frozen and add a few extra minutes. For baked, thaw and reheat at 350°F (175°C) until warmed through.
- Reheating tip: Pop them in a hot oven for 5 to 10 minutes to revive that golden top and flaky texture, microwave only if you’re desperate.
More Biscuit Recipes To Try
- Mozzarella Biscuits
- Buttermilk Biscuits
- Cheddar Cheese Biscuits
- Feta Cheese Biscuits
- Butter Biscuits
- 2 Ingredient Scones
- Butter Swim Biscuits
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Jalapeño Cheddar Biscuits
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Ingredients
- 3½ cups all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter (cold)
- 1½ cups buttermilk (col)
- ½ cup pickled jalapanos (sliced)
- 1 cup cheddar cheese (shredded)
Optional
- 1 tablespoon butter (melted, for brushing)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425°F (220°C). Grease a square cast iron skillet and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- Place the cold butter in the freezer for about 10 minutes to harden slightly. Use a box grater to grate the ¾ cup of cold butter then mix lightly with a fork to coat the butter shreds with the flour mixture.
- Pour in the buttermilk and add the chopped jalapeños and shredded cheddar cheese. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in thirds like a letter. Rotate the dough 90 degrees, and repeat the patting and folding process 2-3 more times to create layers. Roll it out so that it's the same size as your square cast iron.
- Place the entire piece of layered dough into the prepared cast iron skillet. Use a bench scraper or knife to make deep cuts, marking out your desired biscuit sizes, right in the skillet. Do not separate the pieces; they should bake together. Brush them with melted butter, if preferred.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, allow the biscuits to cool slightly in the skillet. They can be served directly from the skillet or transferred to a plate. Remember, the cast iron skillet will be hot, so handle with care.
Notes
- Cold butter is key. Grate it straight from the freezer for serious flakiness.
- Pickled or fresh jalapeños work. Pickled = tangy, fresh = sharp heat. You choose the vibe.
- Don’t skip the folds. That’s what gives you those glorious layers.
- Make ahead and chill. You can prep the dough the night before and bake it fresh the next day.
- Want more flavor? Add bacon, scallions, or swap in pepper jack for an extra kick.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
