Jalapeño Cheddar Drop Biscuits

Last updated on August 8th, 2025

Starting off 2025 with a new breakfast biscuit flavour! These Jalapeño Cheddar Drop Biscuits are the perfect balance of spicy, cheesy and satisfying. A flavourful take on classic drop biscuits, they’re easy enough to pull together in under 20 minutes.

My Cheddar Scallion Drop Biscuits are one of my most popular breakfast recipes, so I decided to come back with a new flavour using ingredients I already had on hand. This version is a little less vibrant in colour, but the spicy kick makes up for it and I’ll take my green anywhere I can find it this time of year. 

Here’s everything you’ll need to make them

• 2¼ cups (290 grams) all-purpose flour
• 1 teaspoon (5 grams) baking powder
• 1 teaspoon (3 grams) kosher or fine sea salt
• ½ teaspoon (1 gram) ground black pepper
• 3 tablespoons (45 grams) cold butter, shredded on a box grater
• 1½ cups (185 grams) shredded sharp cheddar
• ½ cup (45 grams) sliced pickled jalapeños, drained and patted dry with a paper towel to remove excess moisture
• 1 cup (225 g) buttermilk

Drop biscuits are easily one of the simplest bread recipes to make and I can’t wait for you to try this jalapeño cheddar version. Pickling the jalapeños both enhances their flavour and softens their texture, making them ideally suited for baking. You can use any kind you like for this recipe – some are a little spicier than others – or simply adjust the quantity according to taste. I’m tempted to try this recipe again in the summer with fresh, homegrown jalapeños!

How to make these Jalapeño Cheddar Drop Biscuits in 5 simple steps

1. Whisk together dry ingredients.
2. Grate butter into dry ingredients, add grated cheddar and chopped jalapeños and toss.
3. Pour in buttermilk and mix again.
4. Drop them onto a parchment-lined baking sheet.
5. Bake!

With no rolling or cutting involved, you can have these biscuits baked up in minutes all without having to handle sticky dough. Even better? They also freeze well to have on hand for meal prepped lunches or breakfasts through the week.

Quick and easy to make ahead, these Jalapeño Cheddar Drop Biscuits are just as great for busy mornings as they are for a leisurely weekend breakfast. Packed with sharp cheddar and tangy jalapeños, they’re a deliciously savoury way to start your day!

Try this No-Knead Jalapeño Cheddar Artisan Bread or these Potatoes au Gratin with Gruyère next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Jalapeño Cheddar Drop Biscuits

These biscuits are easily one of the simplest bread recipes you can make and they freeze well for meal prepped lunches or breakfasts through the week. The perfect balance of spicy, cheesy and satisfying, they’re a deliciously savoury way to start your day!

Print Save Saved Recipe!

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Course: Breakfast, Side

Keyword: baking, drop biscuits, jalapeño cheddar

Servings: 12

Equipment

• Box grater
• 4 Qt mixing bowl
• Baking sheet
• Wire cooling rack

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher or fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons cold butter shredded on a box grater
• 1 cup shredded sharp cheddar cheese
• ½ cup sliced pickled jalapeños drained and patted dry with a paper towel to remove excess moisture
• 1 cup buttermilk see note below to make your own

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 425ºF (220ºC) and prepare parchment-lined baking sheet.
• In a large mixing bowl whisk together flour, baking powder, salt and pepper. Grate butter into the dry ingredients, add grated cheddar and chopped jalapeños and toss with your hands until evenly distributed.
• Pour in buttermilk and continue to stir until the buttermilk has been absorbed and you can’t see any more flour bits. The dough will seem dry, and that’s okay!
• Drop by ¼ cupful’s onto prepared baking sheet, spacing them apart so you get 4 rows of 3 biscuits each. If the dough sticks in the measuring cup, use a butter knife to work around the edges and pull the dough out onto the baking sheet.
• Bake until the tops are golden, about 15 minutes. Transfer to a wire cooling rack and let cool for 5 minutes. Serve warm.

Notes

Make your own buttermilk: Stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients.

Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.

Reheat: To reheat from the refrigerator, warm in a 350ºF (175ºC) oven for 5 minutes. To reheat from the freezer, either thaw overnight in the fridge then warm in a 350º (175ºC) oven for 5 minutes, or if reheating from frozen, warm in a 350ºF (175ºC) oven for 10-12 minutes.