Cheddar Jalapeno Biscuits

Published on: 05/02/2024
cheddar jalapeno

These cheddar jalapeno 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 Jalapeno Biscuits

All the quantities and details are in the recipe card below:

  • jalapenos (pickled or fresh)
  • unsalted butter
  • salt
  • baking powder
  • baking soda
  • sugar
  • all-purpose flour
  • heavy cream
  • sharp cheddar cheese

Substitutions for these Cheddar Jalapeno Biscuits


  • 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 jalapenos 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.


  • What to eat with cheddar jalapeno biscuits? They’re great on their own, but I also like to eat them with vegetarian chili. Soup, stew or gravy might also be a good pairing.
  • What liquid makes the best biscuits? For this recipe I used heavy cream, but you could also use butter cream, yogurt or sour cream.
  • Can you freeze cheddar biscuits? Yes! You can freeze them before you bake them, or you can bake them and freeze any leftovers.

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cheddar jalapeno

Cheddar Jalapeno Biscuits

These biscuits are butter, salty and a little bit spicy – in the best way possible!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Appetizer, dinner, Side Dish
Servings 8 biscuits


  • 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


  • 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!
Keyword biscuit, bread, jalapeno, quick bread


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Hi there! I’m Bailey!
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