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Cheesy Jalapeno Biscuits

Cheesy Jalapeno Biscuits


  • 2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp cayenne (optional)
  • 6 tbsp cold butter
  • 1 cup cold buttermilk
  • 3/4 cup monterey jack (or cheddar)
  • 2 jalapenos, finely mince


  1. Preheat your oven to 450, line a baking sheet with parchment paper

  2. You can cut your butter into tiny dice, but I prefer to put it in the freezer for a 15 minutes then grate it with the bigger holes on the box grater. Set aside

  3. Mix the first 5 ingredients in a large bowl

  4. Cut the butter into the flour mixture. You can use a pastry cutter or two knives - simply run your butter knives through the dough until the butter is incorporated and you have different sized pieces, some will be pea sized, that's perfect.

  5. Add the buttermilk, mix 3 times, then add the cheese and jalapenos and mix until it's almost combined. Don't overwork the dough!

  6. Dump the dough onto a floured board

  7. Pat the dough until it is about an inch thick, then fold it over itself and pat down again to create those beautiful layers. Do this 4 times. 

  8. Use a pastry cutter or anything circular to cut the biscuits into circles. You can also cut them with a knife but try to press down and straight back up i.e avoid a sawing motion

  9. Place the biscuits an inch and a half apart on a baking sheet about 10 minutes or until they are a beautiful golden brown

  10. Press the remaining scraps together and make more biscuits until the dough is used up. Makes 10 2 1/2 inch wide biscuits. 

Recipe Notes

Food Processor Instructions: Pulse twice to mix the first 5 ingredients, then add the butter and pulse a few times until the butter is roughly incorporated. Add the buttermilk pulse 3 times or until the buttermilk seems halfway incorporated. Then add the cheese and jalapenos, pulse twice. The dough should be roughly combined now.