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Home Breads

Jalapeno Buttermilk Biscuits

30 minutes
jalapeno
Posted:7/23/21
Updated:7/23/21
Jump to Recipe

Add a southern flair to your meals with these soft Jalapeno Buttermilk Biscuits. Made with tangy buttermilk and simple ingredients, each bite is fluffy and buttery with a spicy kick!

buttermilk jalapeno biscuits stacked on top of each other on plate.

Every meal of the day calls for fresh biscuits. Used for a breakfast sandwich, as a buttery treat at lunch, or on the side of a green bean casserole for dinner, fluffy buttermilk biscuits are always a treat.

These easy Jalapeno Buttermilk Biscuits are flaky, moist, and full of flavor. Plus, with diced jalapenos added to the mix, they have a small pop of heat that balances out the comfort and keeps you on your toes. I can’t get enough of them!

Even though I love making Flaky KFC Biscuits or ones to top my Chicken Pot Pie, these spicy southern homemade biscuits are secretly my favorite. Top them with shredded cheddar cheese or jalapeno slices for an extra hit of flair or enjoy as-is for the perfect partner to Ground Beef Chili and Mexican Lasagna.

cut in half, soft moist biscuit on towel on table.

What does buttermilk do to biscuits?

Biscuits made with buttermilk instead of regular milk are on a different level. Buttermilk is naturally acidic and when it reacts with leavening agents like baking powder or baking soda, the dough bubbles up. This extra air helps the biscuits rise and fluff up, plus they have a slightly tart and bright flavor.

How to make homemade buttermilk biscuits with jalapenos

Buttery dough mixed with jalapenos results in a homestyle biscuit texture that can’t be beat! They’re easy to make in only a few steps:

Cut the frozen butter and place it in a small bowl with a handful of flour. Mix to coat, then pulse the flour-coated butter in a food processor to chop it up. Note: Refrigerated butter works ok too, but don’t use room temperature butter as it’s too soft.

butter with flour in it in bowl

Add the dry ingredients to the food processor and pulse a couple of times. Don’t have a food processor? That’s ok, you can use a bowl and electric hand mixer instead. Remove the dough from place in bowl.

crumbly dough in bowl

Add the buttermilk and chopped jalapeño and mix until a dough forms. Knead the dough for a few minutes.

hand with rainbow nails kneading dough on floured surface.

Spread the dough on a floured surface to 1/2 inch thick (it doesn’t have to be perfect shape).

biscuit dough on cutting board rolled out

Use biscuit cutters or circle cookie cutters to cut the biscuits from the dough and place them on a greased baking sheet. 

hand holding circle cutter cutting out dough biscuit

Bake on baking sheet until the bottoms are slightly brown. Serve warm with butter and enjoy!

jalapeno biscuits on baking sheet

Tips for the best buttermilk biscuits

  • The secret to flaky biscuits is frozen butter! The colder your butter, the easier it will be to work with and cut into the dry mix. The cold butter will melt as it bakes in the oven, resulting in flaky, moist, and fluffy biscuits.
  • If you don’t have a hand mixer, cut the butter into the flour using your fingertips, a fork, or a handheld pastry cutter until the dough resembles damp sand.
  • If you don’t have a circle-shaped cookie cutter, use a greased mason jar or round water glass instead.
  • Did your biscuits turn out a little flat? The biscuit dough should only be mixed and kneaded a few times until it just comes together. Overmixed dough will result in flat, dense biscuits.
  • Craving jalapeno cheddar biscuits instead? Mix shredded cheddar cheese into the dough to give these biscuits an extra creamy and savory center.
  • For a golden brown finish, brush the raw biscuit tops with cream or milk before they go in the oven.
jalapeno biscuits on plate

Storing and freezing biscuits

To store, keep the leftovers in an airtight container at room temperature for 3 to 4 days. Enjoy them as-is or warm them in a 325ºF oven for 10 minutes.

To freeze, place the unbaked biscuits on a sheet pan and let them freeze overnight. Place the frozen solid biscuits in a ziploc bag or airtight container for 3 to 4 months. To bake from frozen, place the biscuits on a sheet pan and bake at 375ºF for 20 minutes or until they’re thawed and cooked through. 

More homemade bread recipes

  • Moist Buttermilk Cornbread
  • Pumpkin Dinner Rolls
  • 2 Hour Crockpot Bread
  • Bread Machine White Bread

Pin for later:

Add a southern flair to your meals with these soft Jalapeno Buttermilk Biscuits. Made with tangy buttermilk and simple ingredients, each bite is fluffy and buttery with a spicy kick!
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5 from 1 vote

Jalapeno Buttermilk Biscuits

Print
These southern Jalapeno Buttermilk Biscuits are moist, flaky, and easy to make. Serve them as the perfect partner to chili and casseroles.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time 30 minutes
serves 18

Ingredients

  • 1/2 cup butter frozen or chilled
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup buttermilk
  • 1 jalapeño seeds removed, finely chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Take butter and cut it up into small cubes. Add butter to a bowl, along with a small handful of flour, and mix the butter so it's fully coated with flour. Add butter to the food processor and pulse a few times to chop it up.
  • Add flour, baking powder, baking soda, salt and sugar to the food processor and pulse a couple more times to get a crumbly mixture.
  • Remove the dough from the food processor and add to a large bowl. Add in buttermilk and chopped jalapeño, mixing to fully combine. Knead the dough with your hands for 2 minutes.
  • On a lightly floured surface, spread out dough to 1/2 inch thick.  Using biscuit cutters or circle cookie cutters, cut biscuits. Keep repeating until all dough is used, sometimes re-spreading the dough if needed. You will get 18-20 biscuits.
  • Put biscuits on greased baking sheet. Bake for 13-15 minutes, or until the bottoms turn slightly brown. Serve and enjoy!

Notes

Note: Freeze butter beforehand, for about an hour. This will allow it to more easily be cut into the flour. If are you in a rush, refrigerated butter will work too.
Course:Side Dish
Cuisine:American
Keyword:buttermilk biscuits, jalapeno biscuits
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Connie manuel says

    November 23, 2019 at 10:01 am

    Can you use a grater to cut butter into small pieces?

    Reply
    • Pamela says

      November 23, 2019 at 12:54 pm

      Yes, you totally can use a grater!

      Reply
  2. Alka Talwar says

    September 15, 2018 at 2:41 am

    Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.

    Reply
  3. Bonnie B Tolle says

    September 11, 2018 at 8:26 am

    where is the recipe????

    Reply
    • Pamela says

      September 11, 2018 at 9:44 am

      Hi Bonnie, the recipe is in a blue box – can you scroll up and see if you can find it? Thanks!

      Reply
  4. Rachel @ Bakerita says

    September 4, 2014 at 1:08 am

    Those really are some beautiful biscuits!! Love the jalapeño in there too – yum!

    Reply
  5. Carol at Wild Goose Tea says

    September 2, 2014 at 5:34 pm

    Biscuits are a life saver in my life. Quick and easy to expand a meal if more people than food happen. Biscuits like this can be dinner or lunch bread too. Because they are hot out of the oven, people dig in—and thus get full.

    Reply
  6. PassTheKnife says

    August 29, 2014 at 4:38 pm

    These look so good!! Would be great with a warm bowl of chili!

    Reply
  7. cheri says

    August 29, 2014 at 12:29 pm

    Hi Pam, thanks for sharing the frozen butter trick, will definitely be making these soon.

    Reply
  8. Chris @ Shared Appetite says

    August 29, 2014 at 7:58 am

    Yes yes yes! These look amazing Pamela! Love biscuits and love jalapenos… match made in heaven right here! Pinning 🙂

    Reply
  9. Karen (Back Road Journal) says

    August 28, 2014 at 10:50 am

    There is nothing like a warm biscuit with butter. I’ll have to try your tip about freezing the butter, thanks.

    Reply
  10. marcie says

    August 28, 2014 at 10:38 am

    I’d make these biscuits twice in one week, too — they look amazing! 🙂

    Reply
  11. Joanne says

    August 28, 2014 at 8:32 am

    I love the sound of buttery biscuits with a bit of heat and spice in them!

    Reply
  12. Kelly @ hidden fruits and veggies says

    August 28, 2014 at 7:40 am

    My cats are experts at making biscuits, too 😉 These sound seriously amazing. Not sure there’s anything better than a flaky, buttery biscuit with a touch of heat

    Reply
  13. Koko says

    August 28, 2014 at 2:20 am

    Hooooly crap! These look so so so good! And your nails are the cutest!!

    Reply
  14. Anna @ shenANNAgans says

    August 28, 2014 at 12:32 am

    Pamela… Your recipes are so interesting and creative, I just wouldn’t think to add Jalapeno to a buttermilk bikkie. Guess I better have a crack at it now. 🙂
    PS: Totes digging the different coloured nails, very pretty!

    Reply
  15. Ashley @ Wishes and Dishes says

    August 28, 2014 at 12:29 am

    Your nails are so fun!! And I need about 5 of these biscuits right now! Why do I always look at your page when I’m STARVING?!

    Reply
  16. Juliana says

    August 28, 2014 at 12:03 am

    These biscuits look great, especially with the jalapeño…I love the “heat” of jalapeño…
    Thanks for the recipe Pamela…hope you are having a great week 😀

    Reply
  17. Sues says

    August 27, 2014 at 11:23 pm

    These look SO light and fluffy! Nothing better than jalapenos in a biscuit 🙂

    Reply
  18. Jessica @ Sweet Menu says

    August 27, 2014 at 10:35 pm

    Oooh your sweet pics have made me so hungry for biscuits! These look fantastic! We don’t eat biscuits much in Australia but I love them, will have try this recipe!

    Reply
  19. Nicole ~ Cooking for Keeps says

    August 27, 2014 at 8:26 pm

    Great minds! Just posted a jalapeño cheddar biscuit today!! I have to say, yours look much fluffier than mine! YUMMMM!!!

    Reply
  20. Kelly says

    August 27, 2014 at 3:08 pm

    Haha, I totally have magical bread dreams and these would definitely be the star! The jalapeno pieces look amazing! I love how pretty and pillowy these biscuits are and would want to make them every day:)

    Reply
  21. [email protected] Riffs says

    August 27, 2014 at 1:56 pm

    We often make homemade butter just to get the buttermilk — much better than store bought buttermilk (and the butter is wonderful!). Love jalapeno and love biscuits — so you know I’d love these. Good stuff — thanks.

    Reply
  22. Meghan @ Spoonful of Flour says

    August 27, 2014 at 1:27 pm

    Oh my, these biscuits look melt-in-your-mouth delicious!!

    Reply
  23. Eileen says

    August 27, 2014 at 1:03 pm

    Yay, biscuits! I also use the frozen butter trick — it’s the best. This may be one way I eat up our backyard jalapeno harvest!

    Reply
  24. Monica says

    August 27, 2014 at 12:06 pm

    Buttermilk does make everything better! These biscuits look wonderful. I would like to have it here, there, and everywhere – with anything or all by themselves. : ) I like the sound of a little heat, too. Yum!

    Reply
  25. Shashi @ RunninSrilankan says

    August 27, 2014 at 11:27 am

    Ahhh – those pieces of jalapeno peeking through…that;s a vision for bread starved eyes! 🙂

    Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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