These cheddar jalapeño biscuits are salty, buttery and little spicy – but in the best way possible. I like to pair them with a comforting bowl of vegetarian chili, but honestly, they’re great just on their own! These biscuits are inspired by these Sour Cream & Onion Biscuits.
If you want some other savoury baked goods, check out my Feta & Dill Stuffed Pitas or Pizza Buns.
What you’ll need for these Cheddar Jalapeño Biscuits
All the quantities and details are in the recipe card below:
- jalapeños (pickled or fresh)
- unsalted butter
- salt
- baking powder
- baking soda
- sugar
- all-purpose flour
- heavy cream
- sharp cheddar cheese
Substitutions for these Cheddar Jalapeño Biscuits
Substitutions:
- Make it vegan: use plant-based butter and dairy free cream or buttercream to make these biscuits vegan. I haven’t tried these substitutions, but if you do, let me know how they turn out!
- Makes it less spicy: the jalapeños add a lot of flavour, but depending the pepper, they can be quite spicy. If you don’t love spice, cut down on the amount.
Cheddar Jalapeno Biscuits FAQs
Absolutely! Use fewer jalapeños or remove the seeds for mild heat, or add more for a spicier biscuit.
Yup! Once your biscuits are cut into their final shape, wrap each one individually in plastic wrap. The place all wrapped biscuits in a large Ziploc bag and freeze. When you’re ready to bake them, bake directly from frozen, don’t let them thaw. You may need to add a few extra minutes of baking time.
Store in an airtight container at room temperature for 2–3 days, or freeze for longer storage. Reheat in the oven for best results.
They pair well with soups, chili, scrambled eggs, or just by themselves with some butter.
You can! I suggest making them, and freezing them (unbaked), and then baking from frozen when you’re ready.
Cheddar Jalapeno Biscuits
Ingredients
- ¼ cup jalapeno, finely chopped, plus 8 slices for garnish pickled or fresh
- 1 cup sharp cheddar cheese, shredded
- 3 cups all-purpose flour
- 1 ½ tsp salt
- 1 ¾ tsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp sugar
- ¾ cup unsalted butter, chilled
- 1 ½ cup heavy cream
- flakey salt
Instructions
- Preheat oven to 425 °F and line a baking sheet with parchment paper.
- Add flour, salt, baking powder, baking soda and sugar to a large bowl. Stir to combine well.
- Cut chilled butter into small cubes and add to the dry ingredients. Use your fingers (or a pastry cutter/blender) to work the butter into the dry ingredients until the butter is pea sized. It's okay if some larger chunks remain.
- Add the jalapeno pepper and cheese. Toss to make sure everything is well combined.
- Make a well in the middle of the mixture and add the heavy cream. Use a fork to slowly incorporate the dry ingredients into the cream. Mix until a shaggy clump of dough forms. It's okay if some dry ingredients aren't full incorporated.
- Transfer to a lightly floured surface. Knead once or twice until the dough comes together, and all the dry loose pieces have been incorporated.
- Shape the dough into an approximate 8×4" rectangle, about an inch thick.
- Starting on the right, fold the dough into thirds, like a brochure. No need for it overlap perfectly when you fold it. Shape the dough back into the original 8×4" rectangle, and fold in thirds again. You will have folded twice in total. This is what creates layers.
- After your second fold, shape once more into a 8×4" rectangle, and straighten out the edges with your hands or a bench scraper.
- Cut the rectangle in half vertically, and then cut each half into 4 squares, for 8 biscuits in total. You could probably cut them smaller to make 10 biscuits, however I have tried this, and because they are so flakey and rise in the oven, they fall over if the base isn't wide enough.
- Transfer to the baking sheet, brush with a little heavy creamy, sprinkle with flakey salt, and top each biscuit with a sliced jalapeno.
- Bake for 18-22 minutes or until golden brown.
- When they're done, transfer to a wire rack, and let cool 10 minutes before eating. Enjoy!
Nutrition
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