If you love soft buttery biscuits, you are going to love this cheddar Jalapeno butter swim biscuits recipe. They are easy to make and loaded with cheese and a hint of spice, making them perfect to go with your morning eggs or a bowl of soup.
There is just something magical about soft, flaky, buttery biscuits. Adding cheddar and jalapenos makes them even better.
So, if you are looking for a new favorite savory biscuit recipe, you are in the right place. These biscuits are great served with breakfast or dinner.
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What’s special about butter swim biscuits?
These biscuits are baked in a pool of butter. Not only does that give them great flavor, but it helps them get that beautiful golden exterior and soft interior.
The butter helps to almost steam the dough, making the biscuits extra flaky. All of those pockets of air make for a light interior.
Using this method means you don’t have to fuss with rolling the dough. You just put it in a pan and cut it into squares.
The butter helps to keep the biscuits somewhat separated while also allowing them to help each other rise. It’s the best of both worlds.
They also make great dinner rolls. Or if you like sweet and heat together, they would be great with jelly.
Tips and Tricks
You can place the butter in your baking dish and melt it in the oven while it preheat. Just be careful not to burn it.
Biscuits are best served fresh and warm. That is how they are at their softest.
Store leftovers in an airtight container at room temperature for up to 4 days. Warm them back up a little, and they’ll be almost as good as new.
If you don’t have butter milk, you can use buttermilk powder and water. Or sour two cups of milk with a couple of tablespoons of vinegar or lemon juice.
Using canned or pickled jalapenos gives a softer texture. However you can use fresh if you prefer.
For milder biscuits, use chopped green chiles instead of jalapenos. Or leave them out for tasty cheddar swim biscuits.
Can I freeze biscuits?
Yes. You can wrap individual biscuits in plastic wrap or foil and place them in a freezer bag for up to 3 months. Thaw and reheat them before serving.
More Quick Bread & Biscuit Recipes
If you like the idea of making biscuits this way, check out the original recipe for butter swim biscuits. They are tender and delicious.
If you like cheese and jalapeno in your biscuits, you are going to love them in your cornbread. Loaded cornbread has both and bacon too for an added savory kick.
Maybe you have some bacon grease or lard on hand, then you should make some lard biscuits. They are made in the traditional style and are so tender.
Cheddar Jalapeno Butter Swim Biscuits
- 2½ cups all purpose flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- 1 teaspoon garlic salt
- ¾ cup shredded cheddar cheese
- 1½ Tablespoons diced jalapenos
- 2 cups buttermilk
- ½ cup butter
- Preheat oven to 450°F.
- In a mixing bowl stir together the flour, baking powder, sugar, and garlic salt.2½ cups all purpose flour, 4 teaspoons baking powder, 1 Tablespoon sugar, 1 teaspoon garlic salt
- Add the cheese and jalapenos. Stir to combine.¾ cup shredded cheddar cheese, 1½ Tablespoons diced jalapenos
- Add the buttermilk and gently mix the dough until it just comes together.2 cups buttermilk
- Melt the butter in an 8×8-inch baking dish.½ cup butter
- Carefully spread the dough over the melted butter.
- Use a knife cut the dough into 9 pieces.
- Put the pan on a cookie sheet to catch any spills. Bake for 25 minutes or until golden brown.
- Cool for 10-15 minutes then cut the biscuits along the precut lines again.
Recipe adapted from Jalapeno popper butter swim biscuits.