Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)
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Jalapeno Cheddar Biscuits are tender, flaky, and full of spicy flavor! Perhaps the easiest biscuit recipe I’ve ever made, all you need to do is prep the dough and then bake in a pool of rich, melted butter. If you’ve never tried swim biscuits, you’re in for a total treat!!
Jalapeno Cheddar Biscuits
Incredibly flavorful homemade biscuits with a no-knead dough that literally swims in butter while baking? Sign me up!!
That’s exactly what you’ll get with my jalapeno cheddar biscuits! Made with a handful of easy ingredients, they’re light, fluffy, moist, and packed with spicy jalapenos and rich cheddar cheese.
Making biscuits doesn’t get any easier than this guys! Simply mix, drop into the pan, and bake.
You don’t need to knead or roll out the dough — my cheddar jalapeno biscuits come together in just about 10 minutes before baking for under 30 minutes.
The perfect addition to soups and stews, or just for plain old snacking, you guys are going to absolutely adore this one!
Want more biscuit recipes? Try my Cheddar Bay Biscuits or Drop Biscuits and Gravy next!
Ingredient Notes and Substitutions
- All-Purpose Flour – You don’t need anything fancy here! If you want to make your biscuits gluten-free, opt for your favorite 1:1 GF option — Bob’s Red Mill or King Arthur are both great.
- Baking Powder – Helps the dough rise and will give you the lightest, fluffiest results. Make sure to check to expiration date, as the dough will not rise properly if it’s expired.
- Salt – You won’t want to skip the salt in this one! It helps with flavor and texture. I usually reach for kosher salt, but you can use what you have.
- Jalapenos – You only need a few for this cheddar jalapeno biscuits recipe!
I diced it up and added it directly to the dough, plus saved a few extra slices to place on top of each before baking. - Cheddar Cheese – I just love how good jalapenos and cheddar cheese taste together. Any type would work, but I used a sharp cheddar for a richer flavor.
Some other options include white cheddar, Monterey Jack, or Pepper Jack for even more heat. And if you can, consider shredding it yourself!
- Buttermilk – For a touch of tang. If you don’t have any buttermilk on hand, it’s super easy to make yourself.
For every cup needed, simply add 1 tablespoon of white vinegar or lemon juice to regular milk. Let it sit for 5-10 minutes before using and voila! - Unsalted Butter – They call these “swim biscuits” because they bake up literally swimming in butter!
I like unsalted here, but if you only have salted on hand, simply decrease the added salt by a teaspoon for the same flavor.
Tips and Tricks to Make Perfect Cheddar Jalapeno Biscuits
- The buttermilk must be room temperature.
I know, I know. Remembering to take the buttermilk out of the fridge 30 minutes before making the recipe adds an extra step, but it is crucial for making my jalapeno cheddar biscuit recipe!
Sometimes you may be able to get away with using cold ingredients, but this is not one of those instances.
Cold buttermilk will keep the biscuits from rising properly, which will give you super dense results. Room temp truly is best!
- Melt the butter before you get started.
The butter has to be melted before you dump in the dough, otherwise, your cheddar jalapeno biscuits recipe won’t swim in butter!
The best way to do it is to melt it directly in the baking dish. All that will be left to do is add the dough when it’s ready!
- Do not overmix the dough.
I realize that I say this all the time when it comes to baking recipes, but hear me out!
The key to tender jalapeno cheddar biscuits is to work as gently as possible. Overmixing will develop the gluten and cause the dough to become tough.
Mix just until the ingredients are combined — if the dough is sticky you’re doing it right!
- Adjust the heat level.
Depending on how spicy you want your cheddar jalapeno biscuits, feel free to adjust the amount of peppers you use!
Here’s another tip for playing with the heat: if you know you want a milder biscuit, remove the seeds before dicing. And if you want a spicier kick, leave the seeds in!
Prep Ahead
- Bring buttermilk to room temperature
- Preheat your oven to 450°F
- Dice the jalapenos
- Shred the cheese
Kitchen Tools You Will Need
- 8×8 Pan – Alternatively you can use a 9×9 Pan and decrease the baking time.
- Small Baking Sheet – To catch any dough or cheese that may bubble over while baking.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Serving Suggestions
Serve your jalapeno cheddar biscuits as soon as they’re hot out of the oven!
Since they’re already swimming in butter, you don’t even have to add any extra on top — and if you do, absolutely zero judgment from me!!
They pair so well with soups, stews, and main dishes with gravies. I love them on the side of my easy 5-ingredient Chili (or with any of my many chili recipes to be honest!), Chicken Vegetable Soup, or Instant Pot Beef Stew best.
Pair them with some pulled pork, mac and cheese, and mashed potatoes for a full-on, Southern-inspired feast… or simply serve in the place of bread wherever you see fit!
Fun Flavor Variations
- Switch up the cheese and experiment with other flavors.
- Add fresh herbs like thyme, rosemary, or chives.
- Turn them into a sweet biscuit! Decrease the amount of salt to ¼-½ teaspoon and add in cinnamon and sugar, or chopped fresh fruit.
Storing, Freezing, and Reheating
We usually gobble up every last jalapeno cheddar biscuit, but if you have leftovers, they store well.
Let them come to room temperature before placing in an airtight container. They will keep for 2 days on the counter, or up to 3 days in the refrigerator.
To freeze, place room-temperature biscuits in an airtight container, making sure to squeeze out as much air as possible.
You can store them in the freezer for up to 2 months. Let them thaw overnight in the fridge before reheating.
Reheat in the microwave in 30-second bursts until warmed through if you’d like. You can also use your oven set to the lowest temperature for about 10 minutes.
I recommend using your oven for the best texture!
Jalapeno Cheddar Biscuit FAQ
The buttermilk in my jalapeno cheddar biscuits pulls double duty. The added acidity helps them rise, plus it gives the end results a subtle tang that works so well with the other ingredients.
These biscuits are best enjoyed fresh from the oven! But, if you need to get ahead, you can always prepare the dough up to a day in advance and then refrigerate it. Bring it to room temp before baking and then follow the recipe as written.
You likely overmixed the dough — it’s the most common culprit for tough biscuits! Remember to be gentle when you combine the ingredients. Also, make sure the buttermilk is at room temperature.
Enjoy!
With love, from our simple kitchen to yours.
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Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)
Ingredients
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 small jalapeno, diced, plus part of 1 additional jalapeno for topping (optional)
- 1 cup shredded cheddar cheese
- 2 cups buttermilk, room temperature
- 1/2 cup 1 stick unsalted butter
Instructions
- Preheat the oven to 450°F.
- Place dry ingredients in a bowl and mix with a whisk.
- Add diced jalapenos and cheddar cheese to the mixture, reserving a little of each to scatter on top of the biscuits before baking. Stir with a spoon.
- Pour in the buttermilk and stir until mostly combined. Don’t overmix. Dough will be very sticky.
- Put the butter in an 8 x 8 baking dish and microwave for 1 minute or until melted.
- Dump dough on top of melted butter and spread out evenly to the edges of the pan. Cut into a 3 x 3 pattern of 9 squares. Garnish with remaining jalapenos and cheese. Optional- add a few thin slices of jalapenos to the top for some additional heat.
- Place dish on a baking sheet to catch any bubbling over while baking and bake for 28 minutes, or until the tops are golden brown and the butter is mostly absorbed into the biscuits.
Donna’s Notes
Try adding fresh herbs, such as thyme, rosemary or chives.
Make a sweet biscuit by decreasing the amount of salt to ¼ -½ teaspoon, and add in cinnamon and sugar, or chopped fresh fruit. Storage info: If you didn’t devour these biscuits all in one setting, you can store them by leaving them on the counter, placing them in the refrigerator, or freezing them. To refrigerate: Allow biscuits to cool to room temperature. Place in an airtight container or storage bag and store in the refrigerator for up to 3 days, or on the counter for up to 2 days. It is important to seal tightly once they are no longer hot, otherwise they can become soggy. To freeze: Allow biscuits to reach room temperature. Place in an airtight container or freezer bag and get as much air out as possible. Store in the freezer for up to 2 months. To thaw:
Let thaw overnight in the refrigerator. To reheat: You can microwave individual biscuits on medium power for 30 seconds to start. If additional time is needed, use 10 second increments until warmed through. You can also reheat in the oven on the lowest temperature for 10 minutes, or until heated through. This way is recommended to retain the best texture.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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