You don’t need Pillsbury or Bisquick to make these easy jalapeno cheddar biscuits! These FLY off the table, and you control the level of spicy with the peppers!
Have you ever made something so good, you literally can’t stop eating it?
I feel that way about rosemary flatbread. And homemade flour tortillas. And my husband feels that way about these jalapeno cheddar biscuits.
Anytime I make these, he grabs the butter, walks right up to the pan and inhales FOUR BISCUITS without blinking an eye.
Consider that a warning – you’ll want to make a double batch of these biscuits, every time!
In fact, this recipe as-written IS a double batch. I made the mistake of making a single batch one time and I’ll never hear the end of it.
With two hungry kids and a biscuit-loving husband, I was lucky to snag a biscuit out of that batch myself!
Now when I make them I always make a double batch just to be safe.
(Batch cooking is also key to saving both time and money in the kitchen!)
Jalapeno Cheddar Biscuits
Aside from the fact that these biscuits will make your mouth water, here’s why they’re on our regular dinner rotation:
- Fast. From start to finish, these can be ready in under 20 minutes (15 of which they’re in the oven baking).
- Easy. No special skills required. A mixer is helpful, but your hands work just as well.
- Forgiving. I stopped measuring the cheese a long time ago, and I add more or fewer peppers depending on my mood (and what the garden is producing!). I’ve also forgotten the spices before and no one noticed!
- Flexible. Different cheese, pickled jalapenos, buttermilk… I’ve tested all the variations and you literally cannot go wrong.
- Freezer-friendly. If you’re lucky to have leftovers, put them in a freezer-safe container or bag and stash them where no one else will see them. They’ll be ready for you when you need them!
- Make-ahead. You can make part of the biscuit dough ahead of time, saving a few precious minutes during the week, when extra minutes are scarce.
- Cheap. No expensive ingredients, just the basics that you probably already have at home!
Cheddar Jalapeno Biscuits Recipe Ingredients
I said you likely have everything you need already at home, and I wasn’t kidding. Here are the players for this recipe:
- Flour. Your choice of all-purpose or whole wheat. (Using whole wheat flour will affect the rise of the biscuits just slightly.)
- Butter. Unsalted, cold and cubed.
- Baking Powder. This is what gives the biscuits lift.
- Onion Powder + Garlic Powder + Salt. Flavor, flavor, flavor!
- Cheddar Cheese. Shredded, please!
- Jalapenos. I like them finely diced, but thinly sliced works just as well (and makes for nice photos!) You can also use pickled jalapenos too!
- Milk. We use almond milk, but any milk will work, including buttermilk!
I bet the list of Whataburger jalapeno cheddar biscuits looks a lot longer, and a lot less healthy!
How to Make Spicy Jalapeno Cheddar Cheese Drop Biscuits
These jalapeno cheddar biscuits are SO EASY to make, you don’t need Bisquick or Pillsbury to get you started. Here’s exactly what you need to do:
- Combine the dry ingredients in the bowl of a stand mixer (I have this one).
- Add the butter and turn the mixer on low until the flour resembles coarse breadcrumbs.
- Mix in the cheese and jalapenos until they’re evenly distributed.
- Add the milk and mix on low until combined.
- Roll out, cut into squares and bake!
Tip: Use your leftover biscuits to make breakfast sandwiches!
You can do this with your hands if you don’t have a stand mixer. Just be sure to wear gloves when you handle the jalapenos or wash your hands immediately afterward.
I don’t think I need to tell you the amount of irritation and pain that comes from itching your eye with jalapeno juice on your fingers!
Can you make jalapeno cheddar buttermilk biscuits?
Yes! Just use buttermilk in lieu of the milk. If you don’t have buttermilk, here are several ways to make homemade buttermilk.
Can you make these cheddar jalapeno drop biscuits?
Yes! I like to roll these out so they’re all about the same size and in turn, bake evenly. However, you can scoop out dough with a spoon and make drop biscuits.
How do you freeze cheddar pepper biscuits?
Bake these as-directed in the recipe below and when they’re completely cool, move them to a freezer-safe container. Be sure to wrap twice to avoid freezer burn!
How can you make spicy cheddar drop biscuits ahead of time?
Make the biscuits through steps 1-3 and don’t add the milk. You can store this mixture in the fridge for up to a week, or in the freezer for up to 3 months.
When you’re ready to make biscuits, pour the mixture into your bowl and add the milk – don’t let the mixture thaw because you want the butter to stay cold!
Continue with the recipe as written, watching the baking time. You might have to add a few minutes.
Can I make this biscuit recipe into a bread?
No, this recipe doesn’t support a rise like yeast bread. But if you’d like a loaf instead of biscuits, try this easy jalapeno cheddar bread.
Looking for other delicious biscuit recipes?
Jalapeno Cheddar Biscuits
You don’t need Pillsbury or Bisquick to make these easy jalapeno cheddar biscuits! These FLY off the table, and you control the spicy with the peppers!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: Makes 24 biscuits 1x
- Category: Breads
- Method: Bake
- Cuisine: American
Ingredients
- 4 cups flour (I use einkorn all-purpose)
- 4 tsp baking powder
- 1 ½ tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 10 Tbsp unsalted butter, cold and cubed
- 4–5 jalapenos, thinly sliced or finely diced
- 1 cup shredded cheddar cheese
- ½ – 1 cup almond milk
Instructions
- Preheat the oven to 450F.
- In the bowl of a stand mixer, combine the flour, baking powder, salt, onion powder, and garlic powder.
- Add the butter and using the paddle blade attachment, turn the mixer on low. Let the mixer incorporate the butter until the mixture looks like coarse breadcrumbs. (Alternatively, you can use a large bowl and your hands, a pastry mixer or two knives to cut in the butter.)
- Add the jalapenos and cheese and mix again until they’re evenly distributed.
- With the mixer on low, add ½ cup of milk and mix JUST until combined. You want the biscuit dough to become cohesive, and the sides and the bottom of the bowl should be clean. If you need to add additional milk for the dough to come together, add it one tablespoon at a time.
- Turn the dough out onto a Silpat mat, or a clean counter, dusted with flour. Roll the dough out until it’s just under ½” thick and using a large knife, cut the dough into 24 squares.
- Place the squares of dough onto a baking sheet (this is the set I have) about ½” apart and bake for 12-15 minutes, or until the tops of the biscuits are golden brown.
- Remove from the oven and let cool slightly on a cooling rack.
Silver, like a spoon or a fork, will neutralize the heat from the jalapenos. They even sell a silver bar of soap.
These are amazing and our new favorite thing! We’ve been quick pickling jalapenos from the garden and this is a great way to use them.