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.

Cheddar bacon jalapeno butter swim biscuit on spatula showing buttery texture and golden brown crust.

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.

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.

Ingredients including cheddar, jalapenos, butter, buttermilk, flour, baking powder, garlic salt and sugar ready to be made into butter swim biscuits.

golden baked biscuits with cheese and jalapenos baked inside.

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.

Adding jalapenos and cheddar cheese to the mix gives these biscuits great savory flavor. They are perfect with eggs or a bowl of chili.

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They also make great dinner rolls. Or if you like sweet and heat together, they would be great with jelly.

Carlee’s 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.

Golden buttery biscuit with cheese and jalapenos baked inside.

Plate with stack of freshly baked cheddar jalapeno swim biscuits, ready to eat.

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 you freeze extra 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.

4.92 from 12 ratings

Cheddar Jalapeno Butter Swim Biscuits

Author: Carlee

Servings: Biscuits

If you love soft, buttery biscuits, you are going to love these cheddar jalapeno butter swim biscuits. They are loaded with melty cheddar and a hint of spice, baked in a pool of butter for that gorgeous golden crust and fluffy interior. Perfect alongside your morning eggs or a cozy bowl of soup!

Prep: 15

Cook: 25

Total: 40

Ingredients

Instructions

Preheat oven to 450°F.
In a mixing bowl stir together the 2½ cups all purpose flour, 4 teaspoons baking powder, 1 Tablespoon granulated sugar, and 1 teaspoon garlic salt.
Add the ¾ cup shredded cheddar cheese and 1½ Tablespoons diced jalapenos. Stir to combine.
Add 2 cups buttermilk and gently mix the dough until it just comes together.
Melt the butter in an 8×8-inch baking dish.
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.
Enjoy!