Cheddar and Jalapeño Biscuits

Light and airy cheesy biscuits packed with sharp cheddar and spicy fresh jalapeños.

Cheddar Jalapeno Biscuits
Elise Bauer

My friend Garrett was over the other day, and made for me these fabulous cheddar jalapeño biscuits. I've since made them several times and each time they disappear within minutes.

They are surprisingly light in texture and crumb, given the amount of cheese and cream.

The secret ingredient?

A quarter cup of cornmeal or polenta added to the flour.

Just that amount lends a slight crunch to the biscuit, without making it gritty. The cornmeal of course works beautifully with the jalapeños and cheddar cheese.

Garrett tops the biscuits with extra grated cheddar, giving them an even more cheesy edge. Perfect for breakfast, brunch, an afternoon snack, or served alongside a hot bowl of chili.

Cheddar jalapeno biscuits
Garrett makes these biscuits as scones. Either shape works great!. Elise Bauer

Cheddar and Jalapeño Biscuits

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 10 to 12 biscuits

Taste the jalapeño. If too mild, include the seeds, if hot, use just the flesh, not the seeds. Adjust the amount to taste. Pepper Jack or Monterey Jack cheese can also be substituted for the cheddar.


  • 1 1/3 cups (175g) all-purpose flour

  • 1/4 cup (45g) polenta or fine milled cornmeal

  • 3 tablespoons (45g) sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • Pinch cayenne pepper

  • 6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cups and 1/4 cup)

  • 2 tablespoons diced fresh jalapeños, more or less to taste

  • 3/4 cup plus 2 tablespoons (200ml) heavy cream, plus extra for brushing


  1. Preheat oven to 425°F (220°C)
  2. Whisk dry ingredients, add cheese and jalapeños:

    In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder.

    Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.

    mix dry ingredients for cheddar biscuits
    Elise Bauer
  3. Add the cream:

    Make a well in the center of the flour mixture. Pour the cream into the center of the well and your (clean) hands to gently bring together the ingredients.

    If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

    add cream to cheddar biscuit mixture
    Elise Bauer
  4. Knead the dough, just enough:

    Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to just come together. (Over-kneading will result in firmer, denser biscuits.)

    make cheddar biscuit dough
    Elise Bauer
    knead cheddar biscuit dough
    Elise Bauer
  5. Cut out biscuit shapes:

    Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

    cut out cheese biscuit shapes
    Elise Bauer
    place cheddar biscuits on baking sheet
    Elise Bauer
  6. Brush with cream, sprinkle with cheese:

    Place on a silicone-lined or parchment lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.

    top cheddar biscuits with cream and cheese
    Elise Bauer
  7. Bake:

    Bake at 425°F (220°C) for 11-12 minutes or until golden and the cheese is nicely melted.

Nutrition Facts (per serving)
187 Calories
11g Fat
16g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 187
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 33mg 11%
Sodium 277mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 2%
Total Sugars 4g
Protein 6g
Vitamin C 1mg 6%
Calcium 161mg 12%
Iron 1mg 5%
Potassium 47mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.