Spicy Cheddar Jalapeño Biscuits: The Only Biscuit Recipe You’ll Ever Crave
These spicy cheddar jalapeño biscuits strike the perfect balance of flaky layers, rich cheddar, and addictive jalapeño heat. Designed for maximum flavor with minimal effort, this recipe delivers a crisp exterior, tender interior, and bold, cheesy spice that elevates breakfast, dinner, or any meal in between.
Equipment
- Mixing bowl
- Biscuit Cutter
- Baking sheet
Ingredients
Biscuit Dough
- 1 cup all-purpose flour can substitute with 1:1 gluten-free blend
- 1/2 cup heavy whipping cream can substitute with whole milk or coconut cream
- 1/3 cup yellow cheddar cheese, grated substitute: colby or pepper jack
- 1/3 cup parmesan cheese, grated substitute: romano or asiago
- 1/4 cup cold butter, grated plant-based butter works too
- 2 jalapeños, finely minced substitute: serranos (hotter) or canned green chiles (milder)
- 1/2 tbsp baking powder substitute: 1 tsp baking soda + 1/2 tsp cream of tartar
- 1/4 tsp salt garlic salt adds a flavor twist
- 1/4 tsp black pepper white pepper works too
Instructions
- Preheat the oven to 425°F (220°C). This high heat helps the biscuits puff up quickly for flaky layers.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper to add air and improve lightness.
- Add the cold, grated butter into the flour mixture and toss lightly to distribute. Grated butter melts quickly, creating steam pockets for flakiness.
- Fold in the cheddar, parmesan, and minced jalapeños until evenly incorporated.
- Pour in the heavy cream and stir until a shaggy dough forms. Avoid overmixing to prevent toughness.
- Turn dough onto a floured surface, gently press to 1-inch thickness, and cut biscuits with a cutter or glass.
- Place on a parchment-lined baking sheet and bake for 15–17 minutes or until golden brown.
- Optional: Brush warm biscuits with melted butter and a pinch of sea salt.
Notes
For extra heat, add seeds from the jalapeños. For a milder biscuit, use canned green chiles. Serve warm for best flavor.