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+ servings
a pile of biscuits on a wood board with one open and buttered
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5 from 1 vote

Cheddar Jalapeno Biscuits

You'll love this easy, cheddar biscuit recipe. Raid your pantry for simple items like flour, baking powder, baking soda, and pickled jalapenos. Grate some sharp cheddar cheese and cold butter and dig out your biscuit cutter. The next time you make chicken and biscuits or chili, make these jalapeno cheese biscuits on the side.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Snack
Cuisine: Canadian
Keyword: biscuits, cheddar, cheese, jalapeno
Servings: 11
Calories: 215kcal


  • 360 grams all-purpose flour about 3 cups
  • 1 teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 70 grams butter 5 tablespoons
  • 250 ml buttermilk 1 cup
  • 4 oz cheddar cheese grated, about 1 cup
  • ¼ cup pickled jalapeno slices chopped


  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper or a silicone mat. (I use a silicone mat)
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and black pepper.
  • Grate in the cold butter. Cover butter in the flour mix, making a crumbled mixture.
  • Add the cheese and jalapeno and mix to cover them in flour.
  • Make a well in the center and pour in most of the buttermilk. You may not need it all. Mix together to end up with a shaggy dough. Don't over mix, just bring together with your hands until just together. If the dough is too dry and doesn't stick together, add more buttermilk as needed.
  • Turn the dough out onto a lightly floured surface. Press the dough out flat until it's 1 ½ inches thick. Use a cookie cutter or biscuit cutter to cut out circles. I used a " sized cutter and cut 11 biscuits. When cutting out the circle press straight up and dough with your cutter and do not twist the cutter – this prevents the biscuits from rising fully in the oven.
  • Alternatively, you can use a knife and cut the dough into squares.
  • Bake for 12-15 minutes or until the tops are golden brown.


Notes -
  1. Always use cold butter for biscuits. Don't overwork the dough.  Don't twist the biscuit cutter. Check the blog post for homemade buttermilk.
  2. When measuring flour, I go by 120 grams per cup. If you’d like to use cup measurement for the flour, then measure by scooping your flour into the measuring cup, and not digging your cup into the flour.   You’ll get the best results by using a scale though.
Substitutions - Leave out jalapenos if you want to.  Try different cheeses.
Storage - At room temperature, covered for about 3 days.
Nutrition - Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving.


Calories: 215kcal