It’s easy to make perfect, light, and fluffy Cheddar Jalapeno Drop Biscuits from scratch. Mix 5 simple ingredients, drop spoonfuls of dough on a baking sheet, and bake. In only 15 minutes, you have the softest, lightest, cheesiest cheese biscuits EVER! Give them a hint of mild spice (or not). Keep reading to learn how to make the easiest homemade jalapeno cheese biscuits!
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Easy and Fast Homemade Biscuits from Scratch
For years, making the perfect homemade biscuit eluded me. I didn’t understand the purpose of cold butter and a hot oven or how to mix the cold butter in with the dough. Well, you don’t need to know any of that to make the best flaky and tender biscuits at home.
Last year, I shared a recipe for Easy 3 Ingredient Biscuits. It quickly became my most popular blog post. After all, people – myself included – can be intimidated by making biscuits from scratch.
I share my three baking tips for making the easiest and tallest biscuits imaginable in that recipe.
I didn’t think I could ever top that recipe for making easy biscuits. But, these Cheddar Jalapeno Drop Biscuits do. They’re everything we love about biscuits with cheesy and spicy goodness.
If cheesy, spicy goodness isn’t your thing, check out my Easy Drop Biscuit recipe. With only 3 ingredients, they are ready in under 20 minutes!
As I mentioned, learning to make great biscuits didn’t come naturally to me. Sure, I saw my grandma making biscuits, but I never made them myself.
When my husband and I were first married, I tried making biscuits several times. it was hard to “cut” the butter, so I melted it in the microwave first. Then added it to the biscuit batter.
After several batches of hockey pucks (as my husband fondly called them), I gave up making biscuits altogether.
Well, I don’t want that to happen to you! These biscuits are truly quick and easy, plus I will tell you exactly how to make them using a simple drop dough method.
And, guess what? This Cheddar Jalapeno Drop Biscuit recipe does use melted butter.
What are Drop Biscuits?
After my failed venture of biscuit making as a young bride, I got rid of my round biscuit cutters and didn’t have any for years. And, maybe you don’t have any biscuit cutters, either.
If not, your two choices are to make rolled biscuits and cut them with a knife for square biscuits. Or, you can make easy and delicious drop biscuits like these Cheddar Jalapeno Drop Biscuits.
So, what exactly are drop biscuits? Biscuits (or scones) generally fall into two types: cut biscuits and drop biscuits.
When making cut biscuits, you use a biscuit cutter or knife to separate the dough into biscuits. You drop the batter into a lump right on the baking sheet for drop biscuits.
The result is a moist, tender, fluffy, light, rustic-style biscuit. While they aren’t as perfectly round as cut biscuits, drop biscuits have all the same great flavor and crumbly texture you crave – but with way less effort!
Ingredients for Cheddar Jalapeno Drop Biscuits
You only need 5 simple ingredients to make the best jalapeno cheese biscuits recipe from scratch! These turn out perfectly flaky and flavorful every time.
Here’s what you need:
- Self-rising flour (more about this below)
- Cheddar cheese
- Jalapeno pepper
Self-Rising Flour Drop Biscuits
Self-rising flour is an essential ingredient in making these jalapeno cheese drop biscuits.
If you love making easy biscuits from scratch, add a bag of self-rising flour to your shopping cart. But thankfully, it is easy to make your own self-rising flour from all-purpose flour.
How to Make Self-Rising Flour from All-Purpose Flour
Making self-rising flour takes only a few simple ingredients. If I run out of self-rising flour, I usually mix up a batch to keep on hand until I can get to the store.
Combine 4 cups of flour, 2 tablespoons of baking powder, and 1 1/2 tablespoons of salt. Mix well, and store in a container at room temperature for up to 6 months.
How to Make Easy Homemade Drop Biscuits with Cheese and Jalapeno
These Cheddar Jalapeno Drop Biscuits are the easiest homemade biscuits recipe. If there is such thing as a dump and bake biscuit recipe, this is it.
They are just as easy as a packaged mix. But these cheesy drop biscuits are made from scratch and have way more yummy flavor than store-bought boxed versions.
Real cheese makes all the difference, and adding a bit of fresh jalapeno provides a tasty hint of spiciness.
Preheat oven to 400º Farenheit.
Mix all ingredients together in a medium sized bowl. Stir just until there are no large clumps of flour visible.
Bake for 15 minutes, until biscuits are golden in color and lightly browned on the bottom. Serve warm (or reheated).
Frequently Asked Questions
As long as no large lumps are visible, it is mixed enough. Once the batter or dough hits the hot oven, the fat in the butter and cheese expands to give the biscuits their rise.
Use a 1/3 cup measuring cup instead of a large spoon to drop the biscuit batter. A large ice cream scoop is useful for measuring and uniformity, too.
Yes, lactose-free milk will work fine in this recipe.
Non-fat milk will yield poor results with this recipe. The fat in the milk, combined with the fat from the cheese and baking soda in the flour, give rise to the biscuits. Biscuits made with non-fat milk will be flatter and denser.
Probably not. I tried this recipe with coconut milk, and the biscuits were dry and crumbly.
Easy Cheddar Jalapeno Drop Biscuits
Now you know how to make biscuits from scratch using the super easy drop biscuit method! These homemade jalapeno biscuits with cheese are flaky, tender and loaded with cheesy flavor and the lightest kick of spice.
By using melted butter and self-rising flour, they are easy to mix, drop, and bake. With this Cheddar Jalapeno Drop Biscuits recipe, homemade is just as easy as any mix you can buy in the store.
Get the Cheddar Jalapeno Drop Biscuits Recipe Here
Cheddar Jalapeno Drop Biscuits
- Baking Sheet
- 2 cups self-rising flour *see notes for all-purpose flour*
- 1 cup milk (2% or whole milk work best)
- 1/3 cup butter, melted
- 1/3 cup cheddar cheese, grated (I use sharp cheddar)
- 2 Tbsp jalapeno pepper, membranes and seeds removed, minced
- 1/2 tsp salt
- Preheat oven to 400º Farenheit.
- Mix all ingredients together in a medium sized bowl. Stir until there are no large clumps of flour visible.
- Line a baking sheet with a silicone baking sheet, parchment paper, or spray with cooking oil. Scoop biscuit dough with an ice cream scoop or large tablespoon. Leave at least 2" space between biscuits.
- Bake for 15 minutes, until biscuits are golden in color and lightly browned on the bottom. Serve warm (or reheated).
- 2 cups of all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp fine salt.