Super easy and cheesy, your family will rave about these homemade Jalapeno Cheddar Biscuits! Only 5 simple ingredients are needed for this deliciously flavorful biscuit side dish.
Follow the recipe to enjoy a little spicy jalapeno kick, or leave them out if desired. Either way you will be serving the cheesiest, flakiest biscuits ever! If you think making light, fluffy dinner rolls from scratch is hard, you need to try these cheddar biscuits today!
👩🏻🍳 Why You'll Love This Recipe
These easy homemade dinner rolls are the culinary spark you need to add some life to your weeknight dinners! Flaky and buttery, jalapeno cheddar biscuits are so simple to make but deliver impressive savory flavor.
With only 5 ingredients, you can put together these tender and comforting biscuits right in your own kitchen. Serve with all of your favorite entrees, or even have one with butter for breakfast! And if you love making your own biscuits, check out these Cheesy Whole Wheat Biscuits.
🥘 Ingredients Needed
- flour - self rising flour is your best bet for biscuits that are fluffy and flaky.
- butter - you'll want your butter to be cold, and you can use salted or unsalted depending on your preference.
- jalapenos - these provide a pop of color and some distinct and spicy flavor.
- cheddar cheese - if it's easier, you can buy shredded cheese, or you can shred your own.
- milk - helps bind the biscuit dough together.
- In a large bowl, combine the flour and butter. Use a cheese grater or a knife to cut the butter into smaller pieces.
- Cut the butter into the flour until it forms pea-size crumbles.
- Add the cheese and jalapenos.
- Mix in the milk until everything is just combined.
- Turn the dough out onto a floured surface and top with more flour.
- Press the dough and fold once or twice, then pat until about ½ inch thick.
- Cut the biscuits into rounds, then re-gather the dough and repeat.
- Bake at 350 degrees F for about 15 minutes, or until golden brown.
If you cut the fat component too small, this will leave the baked biscuits with a larger amount of smaller air pockets, which can contribute to an overly crumbly texture. Be sure not to cut your butter too small.
Butter tends to win out over shortening when it comes to making biscuits. It leads to a flaky, melt-in-your-mouth quality that's harder to get with shortening, and of course that classic buttery flavor!
Be sure your butter is nice and cold when you cut it into the flour, and don't give it too much time to soften before baking. Cold butter won't be absorbed into the flour, so when baking it melts and leaves air pockets that create a fluffy texture. Just be sure you don't reduce the dough into pieces any smaller than peas, or your biscuits may turn ut crumbly instead.
This may be due to an over abundance of flour. Measure out your ingredients carefully, and if you find you're still struggling with dense biscuits, you may need to cut back on flour or add more butter.
💭 Expert Tips and Tricks
- To make your own self-rising flour, combine 3 cups of flour with 4 ½ teaspoons of baking powder and ¾ teaspoon salt.
- A cheese grater is a great way to quickly get butter into smaller pieces to avoid melting or warming up, but you can also use a pastry cutter or two knives to cut it into the flour.
- Any 2 to 2 ½ inch circular object can be used to cut these biscuits. You can also freehand the circles if you're not as worried about the biscuits being perfect circles.
- When cutting biscuits, don't rotate the cutting tool. This could seal the edges and prevent rising.
You'll love jalapeno cheddar biscuits for their light and flaky texture paired with their bold and savory flavor. Serve with your favorite main course for a show stopping dinner combo!
📖 Substitutions and Variations
- For some extra cheesy flavor, sprinkle more cheese on top of each biscuit before baking.
- If you love jalapeno, you can also press a small slice of pepper into the top of each biscuit before baking for a fun presentation and added kick.
- Jarred slices of jalapeno can be used instead of fresh. Just be sure to pat them dry before you mince them.
- Not a fan of jalapenos? Leave them out! Or substitute with another ingredient like green olives.
- Buttermilk can be used for a more rich and filling biscuit.
- Add additional flavorings like thyme, paprika, garlic powder, and more to customize these jalapeno cheddar biscuits to your liking!
🥫 Storage and Reheating
Your jalapeno cheddar biscuits will last up to 5 days if stored in the fridge, or 3-ish days when stored at room temperature. You can also freeze them for up to 3 months. To thaw, leave them in the fridge overnight or out at room temperature.
To reheat, you can pop your biscuits in the microwave for a few seconds, or throw them back in the oven until heated through.
⏲️ Make Ahead Instructions
Make your dough a day or so beforehand and store in the fridge. You can even cut the biscuits and store them on the baking tray--just be sure to cover well with plastic so the dough doesn't dry out.
💡 What To Serve With This Dish
These cheddar jalapeno biscuits are great to pair with any and all of your favorite main courses! For a quick meal, serve them with some Creamy Tomato Carrot Soup or Crock Pot Buffalo Chicken Mac and Cheese, and for an elegant weekend meal, pair with Air Fryer Chicken Quarters or Crock Pot Pork Chops with Mushroom Soup.
🥐 More Biscuit Recipes You'll Love
- Easy Drop Biscuits - No need for yeast or butter; just combine simple ingredients and have delicious biscuits in 20 minutes.
- Slow Cooker Chicken and Biscuits - This filling and comforting recipe is so easy to make in the slow cooker.
- Parmesan Dill Dinner Biscuits - You'll love the refreshing and aromatic flavor of dill in these cheesy biscuits.
- Sausage Egg and Cheese Biscuit Casserole - The Country Cook brings us a delicious breakfast casserole feature yummy biscuits and your favorite breakfast classics!
Cheddar Jalapeno Biscuits Recipe
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📋 Recipe Card
5 Ingredient Jalapeno Cheddar Biscuits
- 3 cups self-rising flour
- ½ cup cold butter (1 stick)
- 2 jalapenos, minced
- 1 ½ cups shredded sharp cheddar cheese
- 1 ¼ cup milk
- Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
- Place the flour in a large bowl, then scrape the stick of butter against a cheese grater onto the top of the flour. Cut the butter into the flour until the mixture is crumbly and the butter pieces are pea-sized.3 cups self-rising flour, ½ cup cold butter
- Mix in the shredded cheese and minced jalapeno, then add the milk and mix until just combined.2 jalapenos, minced, 1 ½ cups shredded sharp cheddar cheese, 1 ¼ cup milk
- Place the dough on a floured surface. Sprinkle some flour on top. Press the dough together, folding over once or twice.
- Pat the dough flat, about ½ inch thick.
- Cut out the biscuits into 2 to 2 ½ inch rounds. Gather scraps, press together, and pat it flat to use all the dough.
- Place the biscuits on the baking sheet, and bake for about 15 minutes until golden brown.
- If you don't have self-rising flour, make your own: 3 cups flour, 4 ½ teaspoons baking powder, ¾ teaspoon salt.
- I have found that using a cheese grater with the butter is the easiest way to get small butter pieces into the flour, but if you don't have a cheese grater, you can use thin cubes of butter and a pastry cutter or two knives instead.
- If you don't have a biscuit cutter, find a glass or other clean circular item with about a 2 to 2 ½ inch diameter that you can use to cut out the biscuits. You can also use a knife if you aren't worried about having perfectly circular biscuits.
- For more cheesy flavor, sprinkle each biscuit with a little extra shredded cheese prior to baking.
- If you don't have fresh jalapenos, you can use jarred slices. Pat them dry before mincing them to remove excess liquid.
- If you aren't a fan of jalapenos, you can leave them out, or use green olives instead.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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