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.
In a mixing bowl stir together the flour, baking powder, sugar, and garlic salt.
Add the cheese and jalapenos. Stir to combine.
Add the buttermilk and gently mix the dough until it just comes together.
Melt the butter in an 8x8-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!
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.Soured milk works in place of the buttermilk. Just add a couple of teaspoons of lemon juice or vinegar to milk and let sit for a few minutes before using.