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.
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.
Biscuits are delicious served at every meal of the day—as a baked good with breakfast, alongside soup and salad at lunch or dinner.
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.
- 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.
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.
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 1/4 teaspoon cayenne pepper.
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.
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!
- 1/4 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.
Cheesy Jalapeño Biscuit Recipe
- 1 to 2 jalapeno peppers
- 4 cup self-rising flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper optional
- 3/4 cup buttermilk
- 1/2 cup neutral oil
- 2 eggs beaten
- 1 1/4 cup cheddar cheese (shredded)
- 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.
- In a large mixing bowl, whisk together the flour, garlic powder, paprika, and cayenne pepper, if you're using it.
- 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.
- Drop the dough into 12 mounds on the preapred tray. Place two jalapeno slices on each biscuit, pressing into adhere. Distribute the remaining 1/4 cup cheese among the tops of the biscuits.
- Bake for 12 to 14 minutes or until cooked through and golden. Serve warm.