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!
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.
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.
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.
Add the buttermilk and chopped jalapeño and mix until a dough forms. Knead the dough for a few minutes.
Spread the dough on a floured surface to 1/2 inch thick (it doesn’t have to be perfect shape).
Use biscuit cutters or circle cookie cutters to cut the biscuits from the dough and place them on a greased baking sheet.
Bake on baking sheet until the bottoms are slightly brown. Serve warm with butter and enjoy!
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.
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
Pin for later:
Moist and Flaky Jalapeno Buttermilk Biscuits
PrintIngredients
- 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!
Connie manuel says
Can you use a grater to cut butter into small pieces?
Pamela says
Yes, you totally can use a grater!
Alka Talwar says
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Bonnie B Tolle says
where is the recipe????
Pamela says
Hi Bonnie, the recipe is in a blue box – can you scroll up and see if you can find it? Thanks!
Rachel @ Bakerita says
Those really are some beautiful biscuits!! Love the jalapeño in there too – yum!
Carol at Wild Goose Tea says
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.
PassTheKnife says
These look so good!! Would be great with a warm bowl of chili!
cheri says
Hi Pam, thanks for sharing the frozen butter trick, will definitely be making these soon.
Chris @ Shared Appetite says
Yes yes yes! These look amazing Pamela! Love biscuits and love jalapenos… match made in heaven right here! Pinning 🙂
Karen (Back Road Journal) says
There is nothing like a warm biscuit with butter. I’ll have to try your tip about freezing the butter, thanks.
marcie says
I’d make these biscuits twice in one week, too — they look amazing! 🙂
Joanne says
I love the sound of buttery biscuits with a bit of heat and spice in them!
Kelly @ hidden fruits and veggies says
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
Koko says
Hooooly crap! These look so so so good! And your nails are the cutest!!
Anna @ shenANNAgans says
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!
Ashley @ Wishes and Dishes says
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?!
Juliana says
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 😀
Sues says
These look SO light and fluffy! Nothing better than jalapenos in a biscuit 🙂
Jessica @ Sweet Menu says
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!
Nicole ~ Cooking for Keeps says
Great minds! Just posted a jalapeño cheddar biscuit today!! I have to say, yours look much fluffier than mine! YUMMMM!!!
Kelly says
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:)
John@Kitchen Riffs says
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.
Meghan @ Spoonful of Flour says
Oh my, these biscuits look melt-in-your-mouth delicious!!
Eileen says
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!
Monica says
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!
Shashi @ RunninSrilankan says
Ahhh – those pieces of jalapeno peeking through…that;s a vision for bread starved eyes! 🙂