Skip to Content

Jalapeno Cheddar Drop Biscuits

Vegetarian

Want to add some flair to your biscuits?!? These buttery jalapeno cheddar drop biscuits are a dream come true. They are so easy, take less than 20-minutes, and are packed full of cheesy, jalapeno-y goodness. Naturally vegetarian.

Close-up of stack of jalapeno cheddar drop biscuits with jalapenos in the background.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

If you’ve never made drop biscuits you’re missing out. They are the simplest and tastiest biscuits. Not only that, but they only take 15-20 minutes to throw together.

Called “drop” biscuits, because you literally just drop the dough right down on your baking sheet. That’s right! No need for rolling or cutting.

Because they are so easy and because the ingredients are pantry staples, they are perfect for throwing together at the last minute.

They are great on their own slathered in butter or honey, served as a side with soup/stew, or as a bread replacement for a sandwich. Breakfast, lunch, snack, or dinner; these cheddary drop biscuits can be served anytime.

They are buttery and cheesy with a little bit of heat and a textural delight; crunchy on the outside, but pillowy soft on the inside.

Half of a biscuit next to a buttered knife with a jalapeno and stack of biscuits in background.

So what do you need to make these biscuits?

  • All-purpose flour
  • Baking powder
  • Onion powder
  • Baking soda
  • Garlic powder
  • Salt
  • Sharp cheddar cheese: Use smoky cheddar for extra flavor.
  • Unsalted butter: The butter needs to be cold, so don’t take it out of the fridge until you’re ready to use it. The use of cold butter rather than melted or room temp butter makes the biscuits crispy and flaky. As the butter melts in the oven it produces steam which creates pockets of air that separate the layers of dough. The butter needs be separated into small pieces so it can be dispersed throughout the dough. I find the simplest way to do this is to grate it with is a cheese grater. Other options include cutting it into small pieces or rolling it into pea-size bits with your fingers.
  • Jalapeno: One large jalapeno should do the trick, but feel free to add more if you like. You can remove the seeds and membranes or leave them in if you prefer the added heat. I typically remove the seeds because of the texture, but leave the membranes.
  • Buttermilk: Which should also be cold. Could sub for regular milk if need be.

How do you make jalapeno cheddar drop biscuits? ( + tips)

Begin by preheating your oven to 450 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.

In a large bowl, whisk together the flour, baking powder, onion powder, baking soda, garlic powder, and salt.

Clear glass bowl with dry ingredients.

Stir in the cheddar cheese, butter, and jalapenos.

Clear glass bowl of dry ingredients mixed with cheddar, butter, and diced jalapeno.

Add the buttermilk and stir until just combined; be careful not to overmix.

Biscuit batter in a clear glass bowl with a green rubber spatula.

Using a spoon, scoop dough in approximately 1/4 heaping cup increments and drop on baking sheet about two inches apart.

Front shot of uncooked biscuits on a baking sheet.

Bake for 12 minutes or until the edges and tops begin to brown slightly. Remove from oven and serve warm.

Top down shot of cooked biscuits on a baking sheet lined with parchment paper.

How to store

Store at room temperature for up to three days in an airtight container.

Stack of jalapeno cheddar drop biscuits on a piece of parchment paper with a jalapeno on the side.
Close up of a two halves of a biscuit atop a full biscuit with a buttered knife and jalapenos in background.

If you make these jalapeno cheddar drop biscuits I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Close-up of stack of jalapeno cheddar drop biscuits with jalapenos in the background.

Jalapeno Cheddar Drop Biscuits

Yield: 12 biscuits
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Want to add some flair to your biscuits?!? These buttery jalapeno cheddar drop biscuits are a dream come true. They are so easy, take less than 20-minutes, and are packed full of cheesy, jalapeno-y goodness. Naturally vegetarian.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons onion powder
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1 cup shredded sharp cheddar cheese 
  • 1/2 cup cold unsalted butter, grated or cut into 1/4-inch cubes
  • 1 large jalapeno, seeds and membranes removed (optional), diced
  • 1 cup cold buttermilk, could sub for regular milk 

Instructions

  1. Preheat oven to 450 degrees.
  2. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
  3. In a large bowl, whisk together the flour, baking powder, onion powder, baking soda, garlic powder, and salt.
  4. Stir in the cheddar cheese, butter, and jalapenos.
  5. Add the buttermilk and stir until just combined; be careful not to overmix.
  6. Using a spoon, scoop dough in approximately 1/4 heaping cup increments and drop on baking sheet about two inches apart.
  7. Bake for 12 minutes or until the edges and tops begin to brown slightly. Remove from oven and serve warm.

Storage: Store at room temperature for up to three days in an airtight container.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe