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Cheddar Jalapeno Butter Swim Biscuits

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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.

Pile of cheddar jalapeno butter swim biscuits on plate ready to eat.

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.

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.

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.

Golden buttery biscuit with cheese and jalapenos baked inside.

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.

Hard cider bread is another quick and easy option that is perfect to go with stews, soups, and more. It has just a hint of sweet and is ready to in the oven in just a few minutes.

Pile of cheddar jalapeno butter swim biscuits on plate ready to eat.

Cheddar Jalapeno Butter Swim Biscuits

Carlee
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.
4.91 from 11 ratings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread
Cuisine American
Servings 9 Biscuits
Calories 284 kcal

Ingredients
 
 

  • cups all purpose flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1 teaspoon garlic salt
  • ¾ cup shredded cheddar cheese
  • Tablespoons diced jalapenos
  • 2 cups buttermilk
  • ½ cup butter

Instructions
 

  • 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.
  • Enjoy!

Notes

We like using canned or pickled jalapenos, but fresh jalapenos work well too. Use chopped green chiles for less heat.
Store leftover biscuits in an airtight container at room temperature for up to 4 days. Warm them up slightly before eating.
Feel free to experiment with different cheeses.

Nutrition

Serving: 1biscuitCalories: 284kcalCarbohydrates: 32gProtein: 8gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 640mgFiber: 1gSugar: 4g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Recipe adapted from Jalapeno popper butter swim biscuits.

Thanks for sharing!

Recipe Rating




Andrea Nine

Friday 12th of May 2023

I bet these are so flavorful. Can’t wait to try!

Carlee

Friday 12th of May 2023

I hope you love them!

Sandy ReesSandy

Thursday 11th of May 2023

Can’t wait to try these!

Carlee

Thursday 11th of May 2023

You'll love them!