Buttermilk Cheddar Jalapeño Biscuits

Biscuits, Breakfast

Biscuits rule, period.  Sadly, I didn’t always know this. Yeah, it’s true.  Even though I was born in the South and was raised by parents who spent most of their youth in the South, biscuits weren’t part of my childhood. This is mainly due to the fact that my mother was not much of a baker and, in general, my parents are not huge fans of Southern food.  In fact, my first real introduction to biscuits was a random trip to Kentucky Fried Chicken—and from then on, I was hooked.  Yes, I’ll proudly say that KFC has some pretty glorious biscuits. Everyday after tennis practice, on my way home, I’d go through the drive-thru and order two biscuits with honey and butter.  It was heaven in a to-go bag.

These biscuits are also heaven, even though they’re nothing like KFC’s biscuits. I’ll even go so far to say that these are better–much better.  Don’t believe me? Well, here are a few reasons why my biscuits stomp the KFC competition.

#1 All of the ingredients in my biscuits are pronounceable.

#2 These biscuits aren’t meal-specific.  You can have them for breakfast, lunch, dinner and even for a random snack, if you like.  They’re like um…a unisex shirt, or a shirt that’s ‘size fits all.’  I love when stuff is like that.

#3 They have cheese in them.  The end.

Verdict: I win!

Buttermilk Cheddar Jalapeño Biscuits

Recipe adapted by Barefoot Contessa

Print this recipe!

2 cups all-purpose flour, plus more as needed

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1/2 cup cold buttermilk, shaken

1 cold extra-large egg

1 cup grated extra-sharp Cheddar

1 jalapeño, deseeded with membrane removed, chopped

1 egg, beaten with 1 tablespoon water or milk

Maldon sea salt, optional

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

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  • Reply Fair February 3, 2010 at 9:22 pm

    These sound very, very good to me so I am going to make them tomorrow in anticipation of the major snow and ice event that we are supposed to have here this weekend.

  • Reply Brittany February 3, 2010 at 10:24 pm

    Wow, these look amazing. I wish I had jalapeños at home so I could make these now!

  • Reply kaye February 4, 2010 at 5:17 am

    Ditto Fair!!!!

  • Reply Fair February 5, 2010 at 4:52 pm

    Well, we have lost power, but I got these biscuits made before we went dark. I did not have any jalapenos, so I just used the other stuff and just made them without the peppers. They turned out Wonderful! In fact, Henry even took some of them down to town hall when he went down to check on the troops. He just came back and said that they were a big hit!! Thanks for sharing this recipe.

  • Reply Cafe Pasadena February 6, 2010 at 11:39 pm

    I, personally, wood replace the cheese with something else. Otherwise, your biscuits look xxcellent!

    I’m waiting for one of you gals to make macaron’s!

  • Reply Megan February 7, 2010 at 8:09 pm

    These looks super delicious AND if they are comparable to a unisex shirt, I’m in.

  • Reply grace February 8, 2010 at 4:51 am

    “Biscuits rule, period.”

    truer words were never spoken (or written, in this case). this spicy, oh-so-cheesy batch is awesome–nicely done. 🙂

  • Reply Kim February 8, 2010 at 10:18 pm

    Every single time I visit you, I want to eat whatever it is you’re making. I’ve had jalapeno cornbread on my mind for a month. And these buttermilk biscuits look even better.

  • Reply Jen January 12, 2011 at 10:16 am

    These biscuits turned out great, and yes, much better than KFC’s! I didn’t see in the recipe at which point you added the jalapenos, so I just added them with the cheddar. Even if this wasn’t the right point to add them, they sure turned out awesome!

  • Reply Sherri February 6, 2011 at 12:39 pm

    I made these and they looked wonderful, until I was cleaning up and realized I have a board of chopped jalapeno peppers sitting on my counter- LOL!!!! Jalapenos optional!

  • Reply evan August 4, 2011 at 3:56 am

    I am going to make these for a pot luck tomorrow but I have no idea how much this recipe will make. If anyone knows how many biscuits it will make please let me know asap. Thanks So Much!!

    • Adrianna
      Reply Adrianna August 4, 2011 at 4:01 am

      Hi Evan, it makes 8 biscuits. Let me know how they turn out. 😉

  • Reply Melissa January 20, 2012 at 10:15 am

    Did anyone else notice that even though they are JALAPENO cheddar buscuits…nowhere in the recipe did it say to add in the jalapeno.

    I was disappointed that I got to the end rolled out the biscuits and realized there were just going to be cheddar 🙁

    • Reply Amanda January 10, 2013 at 4:41 pm

      Melissa, I noticed that too. Then, I couldn’t figure out why the picture has biscuits cut into circles but the recipe says to cut them into squares. Well, while I was searching the internet, I found this exact recipe on another website. She at least gives credit to Ina Garten, but failed to copy/adapt the recipe correctly.

  • Reply On My Fall To-Do List « steph's apartment kitchen September 26, 2012 at 2:38 pm

    […] Buttermilk Cheddar Jalapeno Biscuits with my famous extra spicy chili […]

  • Reply Monica November 4, 2012 at 5:02 pm

    I think I would’ve liked a tablespoon of sugar & then they’d be perfect. I like the texture of the coarse cornmeal.

  • Reply Carol January 19, 2013 at 5:13 am

    Monica, I have a similar recipe where 1/4 cup of corn meal is exchanged for 1/4 cup of the flour and 3 Tbsp sugar is added. You can also saute the jalapeno pepper in a little butter… dust it with a little flour like you do the cheese too.

  • Reply Paula February 5, 2013 at 9:19 am

    Excellent. Made these to go with a southwestern chicken soup. Did not have enough cheddar so I added some shredded pepper jack. I did make these round with a biscuit cutter. Also great for a breakfast sandwich.

  • Reply Dottie March 19, 2013 at 9:02 am

    Well I can’t wait to try this and I will make a note on the recipe to add the peppers. Have a Blessed one.

  • Reply Lj Schanz June 13, 2013 at 12:52 pm

    Add some dill to the batter and you have a rocking biscuit for a fish-fry! (I use dry) and just eye it for your taste,

  • Reply marie June 17, 2013 at 11:52 am

    Is this recipe available on Pintrest so I don’t have to write this in a book?

  • Reply marie June 17, 2013 at 11:53 am

    never mind I found it thanks.

  • Reply Crosspatch May 11, 2014 at 5:49 am

    I exchange 1/2 C Corn Flour not Corn meal for 1/2 C flour add 2Tbl spoons sugar and double the jalapeno (we like everything extra spicy here in SW Texas). I make a double batch but roll out in one big sheet just a tad bit thinner than I would for regular biscuits, just before cutting fold in half do not roll again. Cut as desired and bake the result is a fluffy biscuit is easy to split for a breakfast sandwich. While they are baking I cook the sausage patties and eggs. We often do early morning outdoor weekend events and I make and wrap each sandwich in individual foil wrappers make a big jug of hot coffee. They are always a big hit.

  • Reply Jackie January 20, 2015 at 6:39 pm

    Made these with the tomatillo pozole last night. Yum!! Thanks!! 🙂

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