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.
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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.
So what do you need to make these biscuits?
- All-purpose flour
- Baking powder
- Onion powder
- Baking soda
- Garlic powder
- 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.
Stir in the cheddar cheese, butter, and jalapenos.
Add the buttermilk and stir until just combined; be careful not to overmix.
Using a spoon, scoop dough in approximately 1/4 heaping cup increments and drop on baking sheet about two inches apart.
Bake for 12 minutes or until the edges and tops begin to brown slightly. Remove from oven and serve warm.
How to store
Store at room temperature for up to three days in an airtight container.
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 ♥
- 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
- Preheat 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.
- Stir in the cheddar cheese, butter, and jalapenos.
- Add the buttermilk and stir until just combined; be careful not to overmix.
- Using a spoon, scoop dough in approximately 1/4 heaping cup increments and drop on baking sheet about two inches apart.
- 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.