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The key to great Cheddar Jalapeño Drop Biscuits is in the ingredients. Here’s what you need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper - 1/2 cup cold unsalted butter, cut into small cubes - 1 cup shredded sharp cheddar cheese - 1-2 fresh jalapeños, finely chopped - 3/4 cup buttermilk - 1/4 cup green onions, sliced (optional) Each ingredient plays a role in the final taste and texture. All-purpose flour gives the biscuits structure. It holds everything together. Baking powder helps the biscuits rise. This makes them light and fluffy. Salt enhances the flavors. It balances the cheese and jalapeños. These spices add extra flavor. They bring warmth without overpowering the dish. Cold butter creates flaky layers. It melts during baking, adding richness. Sharp cheddar brings a strong flavor. It pairs perfectly with the spicy jalapeños. Jalapeños add heat. You can adjust the amount for your spice level. Buttermilk keeps the biscuits moist. It also reacts with the baking powder for a good rise. Adding green onions gives a fresh touch. They add color and a mild onion flavor. Gather these ingredients before you start. They are simple, but together they create a tasty treat! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This temperature helps the biscuits rise and become fluffy. Next, line a baking sheet with parchment paper. This step keeps the biscuits from sticking and makes cleanup easy. In a large bowl, combine the following dry ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper Whisk these ingredients together until they blend well. This step ensures your biscuits have a nice, even flavor. Add 1/2 cup of cold unsalted butter, cut into small cubes, to the dry mix. Use your fingers or a pastry cutter to mix the butter into the flour. Keep mixing until it looks like coarse crumbs. You should still see some small pieces of butter. Then, fold in 1 cup of shredded sharp cheddar cheese. This cheese adds a rich flavor to the biscuits. Next, pour in 3/4 cup of buttermilk. If you want a bit more flavor, add 1/4 cup of sliced green onions too. Gently stir the mix until just combined. Make sure not to overmix; the dough should feel slightly sticky. Finally, add 1-2 finely chopped fresh jalapeños. Adjust the amount based on how spicy you want your biscuits. Using a large spoon or an ice cream scoop, drop generous spoonfuls of the dough onto your prepared baking sheet. Space them about 2 inches apart so they have room to spread. This ensures even baking. Place your baking sheet in the oven. Bake the biscuits for 12-15 minutes. They are done when they turn golden brown on top. Once baked, take them out and let them cool for a few minutes. After that, you can move them to a wire rack or a serving plate. Enjoy the warm, cheesy, and spicy goodness of your cheddar jalapeño drop biscuits! To get the best texture, use cold butter. Cold butter helps make the biscuits flaky. When mixing, do not overwork the dough. Stop mixing as soon as it comes together. The dough should be a bit sticky, not dry. This ensures your biscuits stay light and airy. Want more heat? Add more jalapeños! Start with one jalapeño for a mild kick. If you love spice, use two. Remove the seeds for less heat. You can also add some cayenne pepper for a different flavor. Always taste and adjust based on your preference. Serve these biscuits warm for the best flavor. They pair well with a pat of butter. A drizzle of honey adds a sweet touch that balances the spice. You can also enjoy them with chili or soup. For a fun twist, try them with a creamy dip or cheese spread. Pro Tips Keep Ingredients Cold: Ensure your butter and buttermilk are cold to achieve flaky biscuits. Cold ingredients prevent the fat from melting before baking, which is key for a tender texture. Adjust Spice Level: Modify the number of jalapeños based on your heat preference. For milder biscuits, remove the seeds and membranes from the jalapeños before chopping. Don't Overmix: Mix the dough just until combined to avoid tough biscuits. Overmixing activates the gluten in the flour, leading to a denser texture. Experiment with Cheese: While sharp cheddar is delicious, feel free to experiment with other cheeses like pepper jack or a blend of cheeses for a unique flavor profile. {{image_4}} You can change up these biscuits with fun add-ins. Try different cheeses for unique flavors. Pepper jack adds heat, while mozzarella gives a mild taste. For a herb twist, mix in fresh herbs like chives or thyme. You can swap jalapeños with roasted red peppers for a sweeter bite. If you want a crunch, add corn kernels. These additions keep it exciting and tasty! You can make these biscuits gluten-free easily. Just swap the all-purpose flour with a gluten-free blend. Look for a blend that works for baking. It should contain xanthan gum for better texture. The rest of the recipe stays the same. You’ll get fluffy biscuits that everyone can enjoy, even those with gluten sensitivities. Want smaller bites? Make biscuit bites instead! Simply scoop smaller portions of dough onto the baking sheet. Bake them for about 10-12 minutes instead of the full time. These mini biscuits are perfect for parties or snacks. Serve them warm with dipping sauces for an extra treat. They are fun to eat and great for sharing! To store leftover biscuits, let them cool completely. Place them in an airtight container. Store them at room temperature for up to two days. If you want to keep them longer, the fridge is a good option. They can last up to a week in the fridge. When you want to enjoy your biscuits again, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 10 minutes, or until warm. This method helps keep them crispy outside and soft inside. You can also use a microwave, but they may become a bit soggy. If using a microwave, heat for 15-20 seconds at a time. Freezing biscuits is easy. After they cool, wrap each biscuit in plastic wrap. Then, place them in a freezer bag. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven for best results. Enjoy them fresh, even after freezing! Yes, you can use frozen butter. Just grate it into your dry mix. This helps keep the biscuits light and flaky. The cold butter creates air pockets while baking. These pockets make your biscuits nice and fluffy. To reduce the spice, use fewer jalapeños. You can also remove the seeds and ribs from the peppers. This makes them milder. If you want more flavor without heat, try adding sweet bell peppers instead. They add color and taste without the kick. You can use regular milk, but the biscuits may not be as tender. Buttermilk adds a nice tang and helps with rising. If you don't have buttermilk, make a quick substitute. Mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes. This creates a similar effect. In this blog post, I shared a simple way to make delicious cheddar jalapeño biscuits. You learned the key ingredients and followed the steps to prepare, bake, and serve. I included tips to keep them fluffy and ideas for storage. Experimenting with flavors can make your biscuits unique. Enjoy your baking journey and share your tasty results with friends. Happy cooking!

Cheddar Jalapeño Drop Biscuits

Deliciously cheesy and spicy biscuits perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 0.5 cup cold unsalted butter, cut into small cubes
  • 1 cup shredded sharp cheddar cheese
  • 1-2 pieces fresh jalapeños, finely chopped
  • 0.75 cup buttermilk
  • 0.25 cup green onions, sliced (optional)

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, baking powder, salt, garlic powder, and black pepper. Whisk these dry ingredients together until well blended.
  • Add the cold cubed butter into the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour, continuing until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
  • Fold in the shredded sharp cheddar cheese and finely chopped jalapeños, ensuring they are evenly distributed throughout the mixture.
  • Gently pour in the buttermilk and add the sliced green onions (if using). Stir the mixture carefully, just until combined; be cautious not to overmix. The dough should feel slightly sticky.
  • Using a large spoon or an ice cream scoop, drop generous spoonfuls of the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes. The biscuits are done when they are golden brown on top and baked through.
  • Once baked, remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack or serving plate.

Notes

Serve warm with butter or honey for added flavor.
Keyword baking, biscuits, cheddar, jalapeño