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Jalapeno Cheddar Biscuits

Tender, flaky, cheesy, and spicy, these biscuits have it all! I tend to lean towards sticking to plain baking powder (or buttermilk?!) biscuits, because they are so good. I must confess, I’m not exactly a biscuit connoisseur, so I’m not sure what the difference is between a baking powder biscuit and a buttermilk biscuit. The recipe that I grew up with contained both and we called them baking powder biscuits. Please don’t be offended.

These biscuits, however, got me thinking that perhaps plain biscuits aren’t always the way to go! The cheese gets crusty on the outside and nice and melted on the inside! The heat from the jalapenos is just enough to know that it’s there without being overpowering. They are the perfect side to soups and chilies. . .and one day it will actually cool off to enjoy those hot meals! 🙂 But until then, they make a great pairing to bacon and eggs for breakfast or any crock pot meal that needs a side to round it out!

So, what’s your preference for biscuits? And what’s the difference? And what do you call them? I need a biscuit education! 🙂

Jalapeno Cheddar Biscuits

Yield: 8-10 biscuits


  • 2 C all-purpose or white whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1 tbsp sugar
  • 4 tbsp unsalted butter, cold and cut into pieces
  • 1/4 C finely chopped jalapeno peppers
  • 1 C reduced-fat shredded cheddar cheese
  • 1 C non-fat buttermilk


  1. Preheat oven to 425. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, dried thyme, and sugar. Add butter and cut into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs. Stir in peppers and cheese until well-combined. Stir in buttermilk just until mixture is moistened.
  3. Turn dough out onto floured surface. Knead dough 4-5 times or until dough comes together. Roll or pat dough out to 3/4 inch thickness. Using a biscuit cutter or a knife, cut biscuits out of dough. Gather scraps and pat into a new round. Cut out biscuits until remaining dough is used.
  4. Bake for 10-12 minutes or until biscuits just turn light golden brown and cheese melts.
  5. Serve warm.


This recipe is linked with Sweet Treats and Swanky Stuff.

Forty*Chestnuts – Jalapeño Cheddar and Scallion Cornbread

Wednesday 24th of October 2012

[...] And if you want these flavors in biscuit format, A Kitchen Addiction has a great recipe for jalapeño cheddar biscuits. [...]

amy @ fearless homemaker

Tuesday 9th of October 2012

Oh wow, these sound amazing! I'd love these with a big bowl of chili!

Emily @ Life on Food

Monday 8th of October 2012

Biscuits on their own don't do much for me, but adding cheese and peppers. Yes, please. I wouldn't be able to stay away.


Tuesday 2nd of October 2012

I am a huge fan of biscuits and cheddar, I have never had jalapenos in a biscuit or a roll or bread, so I am looking forward to trying this! Thanks for sharing!

Jessica@A Kitchen Addiction

Wednesday 3rd of October 2012

Thanks, Carrian! I hope you like them!

Food Jaunts

Tuesday 2nd of October 2012

These look awesome - love the addition of whole wheat and that you kicked it up with both cheddar and jalapenos. Loving the idea of doing a spicy sort of breakfast sandwich with these as the base.

Jessica@A Kitchen Addiction

Wednesday 3rd of October 2012

A breakfast sandwich would be perfect with these! I'll have to try that next time!