Jalapeño Cheddar Drop Biscuits
For all your warming breakfasts and soups
Starting off 2025 with a new biscuit flavour! Earlier this week I made a honey whole wheat sandwich loaf for breakfasts — which I LOVE toasted with nut butter or strawberry preserves — and had a very different idea in mind for today’s newsletter. By the weekend, however, I couldn’t stop thinking about making a big pot of soup with cheesy biscuits for dipping ❄️ So here we are!
My Cheddar Scallion Drop Biscuits are one of my most popular breakfast recipes, so I decided to come back with a new flavour using ingredients I already had on hand. This version is a little less vibrant in colour, but the spicy kick makes up for it and I’ll take my green anywhere I can find it this time of year. With the perfect balance of spicy, tangy peppers and nutty, sharp cheddar, these biscuits are easily one of the simplest bread recipes to mix together. They also freeze well for meal prepped lunches or breakfasts through the week.
A few things to note:
I used jarred jalapeños to make them. I’ve found that pickling both enhances their flavour and softens their texture, making them ideally suited for baking. You can use any kind you like for this recipe – some are a little spicier than others – or simply adjust the quantity according to taste. That being said, I’m tempted to try this recipe again in the summer with fresh, homegrown jalapeños!
With no rolling or cutting involved, you can have these biscuits baked up in minutes all without having to handle sticky dough. Just scoop then drop them onto the baking sheet and you’re good to go.
If you don’t have buttermilk, stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients. You can also make these biscuits with your milk of choice.
Servings: 12 biscuits
Total time: 30 minutes
Ingredients
2¼ cups (290 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (3 grams) kosher or fine sea salt
½ teaspoon (1 gram) ground black pepper
3 tablespoons (45 grams) cold butter, shredded on a box grater
1 cup (125 grams) shredded sharp cheddar cheese
½ cup (45 grams) chopped sliced pickled jalapeños, drained and patted dry with a paper towel to remove excess moisture
1 cup (225 g) buttermilk
Instructions
Preheat oven to 425ºF (220ºC) and prepare parchment-lined baking sheet.
In a large mixing bowl whisk together flour, baking powder, salt and pepper. Grate butter into the dry ingredients, add grated cheddar and chopped jalapeños then toss everything together with your hands until well distributed.
Pour in buttermilk and stir until the buttermilk has been fully absorbed and you can’t see any more flour bits.
Drop by ¼ cupful’s onto prepared baking sheet, spacing them apart so you get 4 rows of 3 biscuits each.
Bake until the tops are golden, about 15 minutes. Transfer to a wire cooling rack and let cool for 5 minutes. Serve warm!
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