Go Back
Cranberry Kale Salad

Cheddar Jalapeño Biscuits

Cheddar Jalapeno Biscuits - butter biscuits with diced jalapeño peppers and little cheddar chunks baked right in.
Course Side Dish
Cuisine North American, Southern Inspired
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen biscuits
Author Barry C. Parsons


  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • ¼ cup + 2 tbsp very cold salted butter cut in small cubes
  • 1 cups buttermilk or 1 Tbsp lemon juice in 1 cup milk to sour it
  • 1 to 2 deseeded jalapeno peppers very finely diced
  • 2/3 cup cheddar cubes about 1/4 inch dice


  1. Preheat oven to 425 degrees F.
  2. In a food processor, blend together the flour, salt, baking powder and baking soda.
  3. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
  4. Transfer this mixture from the food processor into a large mixing bowl, toss in the cheddar cubes and chopped jalapeño peppers.
  5. Make a well in the center. Pour in the buttermilk.
  6. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
  7. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.
  8. Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined 9 inch x 9 inch baking pan. I recommend aluminum baking pans because they tolerate the higher oven temperature without burning the bottom of the biscuits.
  9. Brush the tops with a little extra milk if you like for even browning.
  10. Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.