Name: Spicy Cheddar Cheese & Jalapeño Biscuit Bites (Homemade Style)
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Cuisine: American
Ingredients: Enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid); Sharp cheddar cheese; Butter; Buttermilk; Pickled jalapeños; Sugar; Baking powder; Baking soda; Salt; Spices

Why You’ll Love Spicy Cheddar Cheese & Jalapeño Biscuit Bites Recipe

The combination of cheddar and jalapeño gives a delicious balance between savory richness and gentle heat.
Biscuit bites are quick to make and ideal for entertaining or a cozy snack.
They’re versatile — you can serve them with soups, chili, or a dipping sauce, or enjoy them on their own.
The result is better than store‑bought frozen versions: freshly baked, with a homier texture and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking powder
Salt
Unsalted butter (cold)
Sharp cheddar cheese (grated)
Fresh or canned jalapeño (diced, with or without seeds depending on your heat preference)
Buttermilk (or milk + a splash of vinegar or lemon juice as substitute)
Optional: a little melted butter for brushing on top before or after baking

Directions

Preheat your oven to 220 °C (425 °F). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
Cut cold butter into small cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the grated cheddar and diced jalapeño.
Pour in the buttermilk (or milk with vinegar/lemon) and gently stir until just combined — avoid overmixing.
Use a spoon or ice‑cream scoop to drop rounded portions of dough onto the prepared baking sheet, spaced about 5 cm apart.
(Optional) Brush the tops lightly with melted butter for a golden finish.
Bake for 12–15 minutes, or until the tops are golden brown and the biscuits have risen.
Remove from oven, let cool briefly on a wire rack, and serve warm.

Servings and timing

Makes about 12–16 biscuit bites (depending on size).
Prep time: ~15 minutes
Bake time: ~12–15 minutes
Total time: ~30 minutes

Variations

For a spicier version: keep the jalapeño seeds or add a small pinch of cayenne or chili powder.
For a milder version: remove the seeds or substitute jalapeño with mild green pepper.
Add herbs: chopped chives, parsley, or thyme can give extra flavor.
Cheese variation: try smoked cheddar, pepper jack, or a blend of cheeses for different flavor profiles.
Make mini‑biscuits — drop smaller portions for bite‑sized snacks, great for serving at parties.

Storage/Reheating

Store cooled biscuit bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month.
To reheat: bake in a preheated oven at 180 °C (350 °F) for about 5–7 minutes (if frozen, a few minutes longer), or warm in a microwave for about 20–30 seconds (though oven reheating preserves crispiness best).

FAQs

How can I make these biscuits if I don’t have buttermilk?

You can substitute buttermilk with regular milk plus 1 tablespoon of vinegar or lemon juice per cup of milk — stir, then let it sit for 5 minutes before using.

Can I use pre-shredded cheddar cheese?

Yes — just make sure it’s finely shredded so it incorporates evenly into the dough.

What if I don’t like spicy food — can I omit the jalapeño?

Absolutely — you can leave out the jalapeño for plain cheddar biscuits, or replace it with mild green pepper for a gentler flavor.

Can I freeze the biscuit dough before baking?

Yes. After forming the dough portions on the baking sheet, freeze until firm, then transfer to a freezer bag. When ready to bake, add a minute or two to the baking time, baking directly from frozen.

Are these biscuits good the next day?

They’re best fresh, but you can store them in an airtight container at room temperature for up to 2 days. To refresh, reheat in the oven — they’ll regain some crispness.

Can I make larger biscuits instead of bite‑sized?

Yes — just drop larger portions on the baking sheet and increase baking time by a few minutes until golden and cooked through.

What dipping sauces go well with these biscuit bites?

They pair nicely with garlic butter, ranch dressing, spicy mayo, or a bowl of chili or soup.

Can I make them gluten-free?

You can try a gluten‑free flour blend, but texture and rise may differ — results are less predictable than with all‑purpose flour.

Is it possible to add other fillings, like bacon or herbs?

Yes. Cooked and crumbled bacon adds smoky flavor, and fresh herbs (like chives or parsley) can enhance aroma and taste.

How hot are these biscuits — can I adjust the spice level?

Heat depends on the jalapeño’s spiciness and how much you use. Removing seeds reduces heat; for milder taste, use less jalapeño or substitute with milder peppers.

Conclusion

These homemade cheddar and jalapeño biscuit bites are a delicious, easy‑to-make treat — with gooey cheese, buttery texture, and just the right amount of spice. They’re perfect for snacking, serving with soups or chili, or offering as a warm appetizer to guests. With simple ingredients and quick prep, this recipe delivers comforting, flavorful biscuits that beat the frozen variety any day.