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

Cheddar Jalapeno Butter Swim 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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 9 Biscuits
Author: Carlee

Ingredients

  • 2½ cups all purpose flour
  • 4 teaspoons baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon garlic salt
  • ¾ cup shredded cheddar cheese
  • 1½ Tablespoons diced jalapenos
  • 2 cups buttermilk
  • ½ cup butter
US Customary - Metric

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. 
    Stir together the dry ingredients, cheddar cheese, and jalapenos.
  • 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. 
    Biscuit dough coming together after the addition of buttermilk.
  • Melt the butter in an 8x8-inch baking dish.
    Square baking dish with melted butter inside.
  • Carefully spread the dough over the melted butter.
  • Use a knife cut the dough into 9 pieces.  
    Biscuit dough spread over the melted butter and scored into 6 biscuits, ready to bake.
  • 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. 

Nutrition

Serving: 1biscuit | Calories: 284kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 640mg | Fiber: 1g | Sugar: 4g
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