Buttery, Cheesy, Spicy Perfection!
Say hello to the best jalapeño cheddar biscuits recipe you’ll ever make. Buttery soft, flaky layers with just the right amount of cheddar cheese and a kick of jalapeño heat. These homemade biscuits with jalapeños and cheddar are everything you didn’t know you needed in a side dish—or a snack.
If you’ve never tried homemade jalapeño cheddar biscuits, you’re in for a treat. Think crispy edges, fluffy centers, and every bite packed with sharp cheddar and a spicy pop. Whether you’re pairing them with your favorite chili, serving them at brunch, or enjoying them straight out of the oven with a slather of butter, these biscuits are next-level delicious.
And guess what? They’re protein-packed too—10g of protein per biscuit! Yes, you can enjoy these buttery cheddar jalapeño biscuits guilt-free, and they’re still under 150 calories. Crispy on the outside, soft on the inside, and completely addictive.
To make them, you’ll combine dry ingredients with cold butter and Greek yogurt (the secret to keeping them light but high-protein). Mix in shredded cheddar and freshly sliced jalapeños, and then fold and roll the dough to create those irresistible flaky layers. Pop them in the oven, brush the tops with a little milk for that perfect golden finish, and voilà—cheddar-jalapeño biscuit heaven.
These biscuits are so easy to make, and they’ll have everyone asking for seconds. Make a batch today, and don’t be surprised if they become a staple in your kitchen!
Macros Per Serving
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Recipe Card
Jalapeño Cheddar Biscuits
Ingredients
Dry:
- 165 g All Purpose Flour (King Arthur)
- 58 g Unflavored Whey Casein Protein Powder (or equal parts AP Flour) (Naked Nutrition)
- ½ tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Wet:
- 42 g Unsalted Butter, cold & cubed (Vital Farms)
- 56 g Nonfat Greek Yogurt (Siggi’s)
- 120 ml Unsweetened Plain Protein Plant Milk (or equal parts Buttermilk) (Good Karma)
- ½ tbsp White Wine Vinegar (omit if using Buttermilk)
Mix-Ins:
- 15 g All Purpose Flour, for kneading
- 28 g Fat Free Shredded Cheddar Cheese (H-E-B)
- 1 Jalapeño, deseeded & chopped
Instructions
Dry:
- Preheat the oven to 400°.
- In a larger bowl, add in your dry ingredients and give a good mix.165 g (0.75 cups) All Purpose Flour, 1/2 tbsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt, 58 g (0.25 cups) Unflavored Whey Casein Protein Powder (or equal parts AP Flour)
Wet:
- Add in your cold cubed butter and press into the flour with your hands.42 g (3 tbsp) Unsalted Butter, cold & cubed
- Then add in the yogurt and gently mix in with a spoon.56 g (0.25 cups) Nonfat Greek Yogurt
- Finally, add in the milk and vinegar to the center and mix a few times with your spoon until a shaggy dough forms. It will be crumbly but don’t over mix it.120 ml (0.5 cups) Unsweetened Plain Protein Plant Milk (or equal parts Buttermilk), 1/2 tbsp White Wine Vinegar (omit if using Buttermilk)
Mix-Ins:
- Use your extra flour to flour your surface and pour out the dough.15 g (0.25 cups) All Purpose Flour, for kneading
- Knead a few times until a solid dough forms. Use the extra flour to continuously flour the surface and your hands so it’s not sticky.
- Press it down flat and add in the cheese and jalapeños to the center. Continue kneading and using extra flour as you mix it all into the dough.28 g Fat Free Shredded Cheddar Cheese, 1 Jalapeño, deseeded & chopped
- Flour a rolling pin and roll the dough out into a rectangle. Fold one side to the center and then the other on top. Rotate the dough and roll out into a rectangle again.
- Repeat and fold in the edges. Repeat 1-2 more times. This will create more of those flaky layers. Once a ~3/4” thick shape, use a glass to cut out 9 circles. You may have to re-roll out the dough so there are no scraps left behind.
- Add to a parchment lined baking sheet. Brush the tops with milk.
- Bake for 15-18 minutes until golden brown on top.
- Let them cool for at least 10 minutes before slicing in half.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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