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Smoked Cheddar Jalapeno Biscuits

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These biscuits are fluffy, cheesy, and spicy that pair well with beans, chilis, and stews.

Biscuit Exploration

For a while, I was on a biscuit-making kick. On top of buttermilk biscuits, I made various drop biscuits – including the copycat Red Lobster Cheddar Bay, cheddar cheese biscuits,  bacon biscuitscinnamon sugar biscuits, and cream cheese and chives. It took me a while to get the hand of making this fluffy, warm quick bread, but once I did, I was off to the races. There are still various types I still want to make. 

Smoked Cheddar

I was lucky enough to get my hands on a pound of homemade smoked cheddar cheese. I have experimented with smoked flavored cheese, but never the real deal. While a pound of smoked cheese goes a long way, I have several plans for this cheese. The first is these amazing smoked cheddar jalapeno biscuits which pair beautifully with my Cowboy Beans. Using a cast-iron skillet instead of a sheet pan, I made these from my base buttermilk biscuit recipe. I love how the biscuit bottoms get slightly crispy on the bottom yet remain super tender and soft on the inside.

Smoked Cheddar and Jalapeno Biscuits

These biscuits are fluffy, cheesy, and spicy that pair well with beans, chilis, and stews.
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 54 minutes
Cuisine: American, Quick Breads, Vegetarian
Servings: 6
Calories: 361.25kcal
Author: Tay M.


  • 2 cups all-purpose flour plus extra for dusting
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 stick unsalted butter cut into small cubes
  • 1 tsp honey or sugar
  • 8 oz buttermilk
  • ½ cup grated smoked cheddar
  • ½ cup grated sharp cheddar
  • 1 large jalapeno pepper grated


  • Combine flour, baking powder, salt, baking soda, sugar (if using honey, add with buttermilk) in the bowl of a food processor. Pulse a few times to combine.
  • Add butter to the flour mixture and pulse until it resembles wet sand with a few pea-sized pieces of butter remaining.
  • Add the flour-butter mixture to a large bowl, then add cheeses, jalapeno.
  • Add buttermilk mixture in 2 to 3 ounces until it is incorporated; all of the liquid may not be used. Depending on your flour, you might need an ounce or two more.
  • Lightly flour your workspace, drop your dough, and knead until just combined about 3 to 6 times.
  • Flour a rolling pin and roll dough into a rectangle about an inch in thickness. Fold the dough like you would a letter. Repeat this process twice more.
  • Cover and rest the dough in the refrigerator for 30 minutes.
  • In the meanwhile, preheat the oven to 425 degrees f.
  • Uncover and roll out once again to about an inch thickness.
  • Cut out the biscuits using a floured 2.5 inch round cutter. Do not twist. Re-roll and cut only once if needed.
  • Bake on an unlined cookie sheet or 8 -inch or 10-inch buttered cast-iron skillet for 7 minutes at 425, then drop the heat to 375 and bake another 7 to 10 minutes.


If you do not have a food processor, use a whisk to combine ingredients first, then use a pastry blender or two forks to cut the butter into the flour.


Serving: 1g | Calories: 361.25kcal | Carbohydrates: 35g | Protein: 8.96g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55.53mg | Sodium: 492mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 259mg | Iron: 2mg
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Tay M.

I’m the Tay behind Tay’s Bi-Polar Kitchen. I started this blog to share my kitchen and mental health wellness journey. I want to show people they are not alone in their struggles, combat the stigma associated with mental disorders, and be open and honest about their mental health. In my opinion, these three issues stand as barriers to seeking treatment. If this website inspires someone to move closer to mental health wellness for themselves or another, my work has been done.

Welcome to my table; I hope you say a while.

"Out of suffering have emerged the strongest souls; the most massive characters are seared with scars." - Kahlil Gibran

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