Cheddar Jalapeno Biscuits Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place a wire rack near the oven to cool biscuits briefly after baking.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine salt until evenly distributed.

Cut in the butter

Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or clean fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 6–8 turns). This creates flaky layers.

Add cheese and jalapeño

Fold the freshly grated sharp cheddar and the finely diced, seeded jalapeños into the flour-butter mixture so they are evenly distributed. Keep some cheese reserved (about 2 tbs) to sprinkle on top if desired.

Mix wet ingredients

In a separate small bowl whisk together the cold buttermilk, large egg, and optional hot sauce until combined.

Form the dough

Make a well in the center of the dry mixture and pour in the buttermilk-egg mixture. Using a rubber spatula or wooden spoon, fold gently until the dough just comes together. Do not overmix; it will be sticky. If the dough is too dry, add up to 2 tbs more buttermilk, 1 tbs at a time.

Turn out and fold

Lightly flour a work surface and turn the dough out onto it. With floured hands or a bench scraper, gently pat the dough into a rectangle about 1-inch thick. Fold the dough over itself 2 times (fold into thirds like a letter) to create layers, then gently pat back to a 1-inch thickness. Handle minimally to keep biscuits tender.

Cut biscuits

Use a 2.5-inch round biscuit cutter (or a sharp floured knife for squares) to cut biscuits, pressing straight down without twisting to preserve rise. Gently press scraps together once and cut additional biscuits; avoid overworking. Arrange biscuits close together on the prepared baking sheet for taller sides, or spaced apart for crisper edges. Brush the tops lightly with melted butter and sprinkle reserved cheddar on top if using.

Bake

Bake in the preheated 425°F oven for 12–15 minutes, rotating the pan halfway through, until the biscuits are golden brown on top and cooked through (internal temperature around 200°F / 93°C).

Finish

As soon as the biscuits come out of the oven, brush the tops with remaining melted butter. Transfer to a wire rack to cool for 5 minutes before serving.

While the biscuits bake, place the softened unsalted butter in a mixing bowl. Using an electric mixer or a stand mixer with the paddle attachment, whip the butter on medium-high speed for 1–2 minutes until light and airy.

Add the honey, fine salt, and optional lemon zest to the whipped butter. Continue whipping on medium speed for 1 more minute until fully incorporated and fluffy. Taste and adjust honey or salt to preference.

Transfer the whipped honey butter to a small serving dish. Keep at room temperature if serving immediately, or cover and refrigerate for up to 3 days (bring back to room temperature before serving). If refrigerating, re-whip briefly to restore spreadable texture.