Introduction

These Jalapeno Cheddar Biscuits are a delightful twist on a classic favorite, combining the creamy sharpness of cheddar with a spicy kick from fresh jalapenos. Soft, buttery, and perfectly golden, they make an irresistible accompaniment to any meal or a tasty snack on their own.

The image shows a close-up of golden-brown baked biscuits arranged closely together in a dark cast iron skillet with a slightly shiny surface. Each biscuit has a round shape and a soft, fluffy texture with a slightly crispy top layer. On the very top center of each biscuit, there is a thin, green slice of jalapeño pepper that adds a pop of color. Tiny bits of salt crystals are visible on top, enhancing their texture. The biscuits have a light yellowish color with small flecks of green inside, suggesting herbs or vegetables mixed into the dough. The skillet rests on a white marbled surface that contrasts with the warm tones of the biscuits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups all purpose flour
2 tbsp baking powder
1 tsp salt
1/2 tsp black pepper
6 tbsp cold butter
2 eggs
2/3 cup buttermilk
2 fresh jalapenos, minced
1 cup freshly grated sharp cheddar cheese
Splash of buttermilk (for brushing)
12 thin jalapeno slices
1-2 tbsp melted butter
Flaky sea salt

Instructions

Step 1: Preheat the oven to 425 degrees F and place a cast iron skillet inside to preheat as well.
Step 2: In a large bowl, combine the flour, baking powder, salt, and black pepper. Add cold butter and use your hands to pinch it into the flour mixture until it resembles fine sand with small butter pieces remaining. Avoid overworking the butter.
Step 3: In a separate bowl, whisk together the eggs and buttermilk until frothy. Stir in the grated cheddar and minced jalapenos.
Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Use two knives or a fork to cut the mixture together gently.
Step 5: Turn the dough onto a floured surface. Gently press it flat, then fold it like an envelope horizontally and press flat again. Repeat folding vertically and pressing. Do this 2-3 times, then roll the dough out to about 1 1/2 inches thick. Cut out about 12 biscuits with a biscuit cutter.
Step 6: Arrange the biscuits in the hot cast iron skillet. Brush the tops with a little buttermilk and place a thin jalapeno slice on each biscuit.
Step 7: Bake at 425 degrees F for 20-25 minutes until golden brown. Remove from oven, brush tops with melted butter, and sprinkle flaky sea salt on top. Serve warm and enjoy!

Tips & Variations

For less heat, remove the seeds and membranes from the jalapenos before mincing.
Try substituting sharp cheddar with smoked gouda or pepper jack for different flavor profiles.
Use cold butter straight from the fridge to ensure flaky biscuit layers.
If you don’t have a cast iron skillet, a baking sheet lined with parchment paper works well too.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits wrapped tightly in foil or plastic wrap for up to 3 months. Reheat in a warm oven at 350 degrees F for 10-15 minutes until heated through and fresh.

How to Serve

A close-up image shows a piece of cornbread with a golden-brown crust and soft, crumbly inside. The bread is light yellow with small bits of green herbs inside, giving it a slightly speckled look. The textured inside looks moist and fluffy, while the outside edge is a little darker and crisp. The cornbread sits in a white baking dish with rounded edges, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned jalapenos instead of fresh?

Fresh jalapenos are best for texture and flavor, but you can use canned jalapenos if needed. Drain and finely chop them, keeping in mind canned peppers are usually milder and sometimes less crunchy.

Can I make these biscuits dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk (like almond or oat milk) with a teaspoon of vinegar to mimic buttermilk. The texture may vary slightly, but they will still be delicious.