Jalapeno cheddar biscuits | Homesick Texan

Jalapeño cheddar biscuits

Servings 8
Author Lisa Fain


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup 4 ounces shredded Longhorn or medium yellow cheddar cheese
  • 1 or 2 jalapeños, depending on how hot you want it, seeded and finely diced
  • 1 stick, 8 tablespoons cold butter
  • 3/4 cup half-and-half


  1. Preheat the oven to 450°F and grease a baking sheet or a large ovenproof skillet.

  2. Whisk together the flour, baking powder, and salt. Stir in the cheddar cheese, and diced jalapeños. Cut the stick of butter into 8 pieces and then work the butter into the flour mixture with your hands or a pastry blender until the flour is crumbly. Stir in the half-and-half, mixing until the dough is well combined. It’s okay if the dough is a little sticky.

  3. Pour the dough out on a floured surface and knead for a minute. Now the dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find that it’s sticking.) Roll out the dough until it’s 1/4 of an inch thick and then fold over in half.

  4. Using a round cutter cut out the biscuits from the folded dough. (You may have to gather the scraps and roll out again if you run out of room while cutting.) Place the cut biscuits on the greased baking sheet close together (so they rise up, not out) and bake for 15 minutes or until the tops are golden brown.

  5. They are best straight from the oven, but they can be baked ahead and then reheated for 10 minutes or so at 400°F in an oven or toaster oven. They will last in an airtight container for 3 days. You can also freeze them after cooking and then let them thaw before reheating.