• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • Welcome to the Good Cheap Eats Kitchen
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Recent Posts
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Start Here
  • All Recipes
  • Summer Recipes
  • Subscribe
  • Shop
  • Join the Club
  • Cookbooks
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • All Recipes
    • Summer Recipes
    • Subscribe
    • Shop
    • Join the Club
    • Cookbooks
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Breads & Baked Goods » Scones and Biscuits

    Cheesy Jalapeño Biscuits (25 cents/each)

    Published: Feb 18, 2021 · Modified: May 19, 2022 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Give standard drop biscuits a spicy kick with this Cheesy Jalapeño Biscuits recipe. It’s just the thing to pack your bread basket with flavor.

    If you love spicy and cheesy goodness, be sure to try my Jalapeno Pizza next!

    choosing jalapeño biscuit from the basket this …

    Want to save this post?

    Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!

    Save Recipe

    Jump to:
    • What are drop biscuits?
    • Serving suggestions
    • Ingredients
    • Instructions
    • Freezing instructions
    • Tips for success
    • Recipe costs
    • Kitchen equipment
    • Cheesy Jalapeño Biscuit Recipe

    I find that the simplest meals, like soup night, can feel special when you’ve got a bread basket laden with goodies. Could be Buttermilk Cornbread or Irish Soda Bread or some jalapeño biscuits, but just a few simple things can elevate a humble supper to something a little bit more.

    These drop biscuits, flavored with cheddar cheese and fresh jalapeños are just the thing. They mix up quickly, can be baked right away or frozen for later, and ultimately add an extra touch to your meal.

    What are drop biscuits?

    Drop biscuits are similar to traditional biscuits, only they are made with a little bit more liquid, making them less malleable for cutting out, but perfect for scooping and dropping on a baking sheet. They are quicker and less messy to make.

    Like our favorite pumpkin biscuit recipe, this jalapeño version is a fun riff on an old classic.

    Serving suggestions

    Biscuits are delicious served at every meal of the day—as a baked good with breakfast, alongside soup and salad at lunch or dinner.

    Since these jalapeño biscuits are a little on the spicy side, carry on the southwest theme by pairing them with chili, bean soup, or your favorite taco salad.

    jalapeño biscuits on dinner plate

    Ingredients

    Something that makes this recipe so easy to prep is that it’s made with self-rising flour. This already contains salt and baking soda so you don’t need to measure several different ingredients. It’s an all-in-one-baking mix which makes for easy recipes.

    For this recipe, you’ll need:

    • self-rising flour – this is available in the baking aisle of the grocery store, however you can make your own self-rising flour if you prefer.
    • garlic powder and paprika – these add nice flavor to the biscuit dough
    • eggs – 2 large eggs are all you need, though you could use flaxseed meal as an egg substitute if you like.
    • buttermilk – you can use commercial or make your own cultured buttermilk. If you prefer, you can use another milk.
    • olive oil – you can use whatever oil you like for baking.
    • fresh sliced and chopped jalapeños – these are less expensive than canned jalapenos, but you can use canned if you prefer. Make the biscuits as spicy or as mild as you like by adjusting the amount of finely chopped jalapeño you add to the batter.
    • shredded cheddar cheese – you can use any shredded cheese, but sharp cheddar adds great flavor.
    ingredients for this recipe
    wet ingredients in glass measure
    adding wet to dry ingredients
    adding cheese and jalapenos to biscuit mix
    biscuit batter
    drop biscuits on tray
    jalapenos on biscuits
    cheese on jalapenos on biscuits

    Instructions

    • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
    • In a medium-sized bowl, whisk together the flour, garlic powder, and paprika.
    • In another bowl, whisk together the eggs, buttermilk, and oil.
    • Pour the dry mixture over the wet and fold gently to combine. Fold in 1 cup of the cheddar cheese and enough chopped jalapeño to taste.
    • Spoon the batter into 12 portions on the prepared baking sheet. Distribute the jalapeño slices among the biscuits, pressing them into the dough slightly.
    • Sprinkle the remaining cheese over the tops of the jalapeño slices.
    • Bake until golden brown, 12 to 14 minutes. 
    • Cool slightly before servings.

    To store: store cooled and baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them.

    Freezing instructions

    You can freeze these biscuits baked or unbaked. Either way allows you to stretch out the effort and number of biscuits to enjoy over several meals.

    To freeze the biscuits unbaked:

    Once you’ve topped the biscuits with jalapeño and cheese, press the toppings into the batter to adhere better. Place the tray in the freezer until the biscuits are frozen solid. Once firm, remove them from the tray and store in a ziptop freezer bag or airtight container in the freezer.

    Be sure to label the container with the date, recipe name, and baking instructions.

    To bake from frozen: simply preheat the oven as directed and bake, adding 1 to 2 minutes if necessary to allot for the cold biscuits.

    To freeze the biscuits baked:

    Cool the biscuits on a rack before packaging them in a ziptop freezer bag or airtight container. Store them in the freezer for up to 6 weeks.

    To serve from frozen: allow to thaw at room temperature. Reheat for 3 to 5 minutes in a hot oven or microwave for 15 seconds until warm.

    baked biscuits on parchment paper

    Tips for success

    You can make these biscuits as spicy as you like. Keep in mind that not all jalapeños are fiery hot, so your mileage may vary.

    If you like it mild, use the 1 tablespoon chopped jalapeño. If you like it spicy, use 2 tablespoons and add the optional ¼ teaspoon cayenne pepper.

    Recipe costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • self-rising flour – $0.40
    • paprika – $0.04
    • garlic powder – $0.02
    • buttermilk – $0.60
    • oil – $0.16
    • eggs – $0.30
    • jalapeño – $0.25
    • shredded cheese – $1.25

    A batch of a dozen biscuits works out to $3.02 or 25 cents each. Not bad for a very good cheap eat.

    How to save even more:

    The biggest ticket item in this recipe is the cheese. It adds a lot of flavor, so you don’t want to omit it. However, we priced cheese that was not bought on sale. Stock up when you see a good price on cheese (about $2 to $3/pound) and you should be able to bring the cost of this recipe down even more.

    broken biscuit on dinner plate

    Kitchen equipment

    This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

    • Rubber spatula – I like to get every last bit of batter to make sure my muffins are big. A rubber spatula makes that easy.
    • stainless steel mixing bowls – A good set of mixing bowls makes baking such a pleasure!
    • ¼ cup scoop – This scoop is ideal for dividing the dough easily and with less mess.
    • parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
    • sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.
    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    biscuits in a basket

    Cheesy Jalapeño Biscuit Recipe

    Give standard drop biscuits a spicy kick with this Cheesy Jalapeño Biscuits recipe, just the thing to pack your bread basket with flavor.
    5 from 1 vote
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 12
    Calories: 302kcal
    Author: Jessica Fisher
    Cost: $3.02

    Ingredients

    • 1 to 2 jalapenos (chopped)
    • 4 cup self-rising flour
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • ¼ teaspoon cayenne pepper optional
    • ¾ cup buttermilk
    • ½ cup neutral oil
    • 2 egg beaten
    • 1 ¼ cup cheddar cheese (shredded)
    US Customary – Metric

    Instructions

    • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
    • Finely chop 1 to 2 tablespoons of jalapeno, depending on your preference. Slice the rest of the jalapeno so that you have at least 24 slices. Set this aside.
      1 to 2 jalapenos (chopped)
    • In a large mixing bowl, whisk together the flour, garlic powder, paprika, and cayenne pepper, if you're using it.
      4 cup self-rising flour, 1 teaspoon garlic powder, 1 teaspoon paprika, ¼ teaspoon cayenne pepper
    • In another bowl, combine the buttermilk, oil, and eggs. Add this to the dry mixture and give it a few folds. Add 1 cup of the cheddar cheese and as much of the finely chopped jalapeno as you would like to use. Fold gently to combine.
      ¾ cup buttermilk, ½ cup neutral oil, 2 egg, 1 ¼ cup cheddar cheese (shredded)
    • Drop the dough into 12 mounds on the preapred tray. Place two jalapeno slices on each biscuit, pressing into adhere. Distribute the remaining ¼ cup cheese among the tops of the biscuits.
    • Bake for 12 to 14 minutes or until cooked through and golden. Serve warm.

    Notes

    The biscuits can be frozen unbaked. Once you’ve topped the biscuits with jalapeño and cheese, press the toppings into the batter to adhere better. Place the tray in the freezer until the biscuits are frozen solid. Once firm, remove them from the tray and store in a ziptop freezer bag or airtight container in the freezer.
    Be sure to label the container with the date, recipe name, and baking instructions.
    To bake from frozen: simply preheat the oven as directed and bake, adding 1 to 2 minutes if necessary to allot for the cold biscuits.
    Baked biscuits can be frozen once cooled. Store in an airtight container or ziptop freezer bag in the freezer for up to 6 weeks.
    Nutritional values are approximate and based on 1 biscuit.

    Nutrition

    Calories: 302kcal | Carbohydrates: 32g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 100mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
    « Prioritizing the Grocery Budget & How to Adjust Your Spending
    Simple Hard Cooked Eggs (Stovetop, Instant Pot, Air Fryer Methods) »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Amber

      February 18, 2021 at 8:56 pm

      5 stars
      The make your own self-rising flour recipe link was super helpful. This biscuit recipe is a real keeper. Some without jalapeños for the littles and extra added to ours. Thank you!

      Reply
      • Jessica Fisher

        February 19, 2021 at 11:03 am

        Yay! Glad you enjoyed them and that you could adjust for the littles.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

    More about me

    collage of media outlets where good cheap eats has been featured.
    teal graphic with the words, do you know what's for dinner tonight.

    Mexican Food Recipes

    • close up of crockpot enchiladas on a blue plate with fork and salad.
      Easy Crockpot Chicken Enchiladas
    • close up of freezer burrito cut in half in paper-lined basket.
      Easy Freezer Burrito Recipe with Chicken, Beans, & Cheese
    • overhead shot of bowl of salsa verde beef.
      Shredded Salsa Verde Beef (5-Ingredient Recipe)
    • side view of buffalo chicken quesadillas with filling coming out of sides.
      Easy Cheesy Buffalo Chicken Quesadillas Recipe
    • jar of jalapeño salsa with sliced chiles on top and bunch of cilantro and whole on table beside.
      Easy Homemade Salsa Recipe [VIDEO]
    • spoon of chicken taco soup over the bowl of soup.
      Chicken Taco Soup

    Reader Favorites

    • asian marinated chicken breast sliced on a plate with rice and veg.
      5-Minute Asian Chicken Marinade Recipe
    • close-up of cream of celery soup in a jar with celery leaves behind.
      Homemade Cream of Celery Soup Recipe
    • small glass pitcher of milk on black background.
      20+ Easy Milk Recipes to Use Up the Leftover Gallon
    • with a fork fluffing the baked rice in the pan with steam rising.
      Baked Rice: How to Cook Rice in the Oven
    • green onions added to meal prep salads.
      Meal Prep Salads for Easy Lunches You’ll Want to Eat
    • best pulled pork in a freezer container to freeze.
      Best Pulled Pork Recipe
    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

    More about me

    collage of media outlets where good cheap eats has been featured.
    teal graphic with the words, do you know what's for dinner tonight.

    Mexican Food Recipes

    • chicken enchilada bake on plate with side dishes.
      60+ Budget-Friendly Mexican Dinner Ideas
    • close up of chips in black bowl.
      3 Ways to Make Homemade Tortilla Chips
    • the finished plate of loaded nachos.
      Nacho Bar
    • cooked taco meat in oval dish with taco toppings nearby.
      Easy Homemade Taco Meat
    • overhead shot of jalapeno cream cheese dip with sliced jalapeños on top and a spoon twirled in the cheese.
      Jalapeño Cream Cheese Dip
    • closeup of Spanish brown rice in white bowl.
      Spanish Brown Rice (Mexican Brown Rice)

    Reader Favorites

    • asian marinated chicken breast sliced on a plate with rice and veg.
      5-Minute Asian Chicken Marinade Recipe
    • close-up of cream of celery soup in a jar with celery leaves behind.
      Homemade Cream of Celery Soup Recipe
    • small glass pitcher of milk on black background.
      20+ Easy Milk Recipes to Use Up the Leftover Gallon
    • with a fork fluffing the baked rice in the pan with steam rising.
      Baked Rice: How to Cook Rice in the Oven
    • green onions added to meal prep salads.
      Meal Prep Salads for Easy Lunches You’ll Want to Eat
    • best pulled pork in a freezer container to freeze.
      Best Pulled Pork Recipe

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Shipping Policy
    • Return Policy
    • Digital Shop

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Good Cheap Eats