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The very best Layered Jalapeño Cheddar Biscuits with Salted Honey Butter. Because today is truly in need of a savory, spicy, oh so flaky, buttery biscuit. These biscuits are extra special, made with buttermilk, sharp cheddar cheese, fresh jalapeños, and layered with cream cheese and salted butter. Beyond delicious. Bonus? They’re super easy to make! Eat them warm, right out of the oven, with a smear of salted honey butter…there’s not a better biscuit!

side angled photo of Layered Jalapeño Cheddar Biscuits with 2 biscuits stacked on top of each other and with Salted Honey Butter

I never thought I would be saying this, but I’m so excited about these biscuits. These are some of the best biscuits you will make, and surely the best biscuits I’ve created. They’re stacked tall, so flaky, extra buttery, and swirled throughout with sharp cheddar cheese and spicy jalapeños…

Then finished with sweet, creamy (and a touch salty), honey butter.

So good. So Delicious.

Do you want to know a little fact? Honey butter makes everything better. As does a sprinkle of flaky sea salt. Promise you.

Ok, done with the dramatics, but in all seriousness, I’m really excited to share these biscuits with you guys today. Sometimes when I set out to make recipes I’m already so excited about them. Other times I go into the recipe development process unsure (for a variety of reasons). Biscuits are never something that have overly excited me. This is probably why almost all of the biscuit recipes we have here on HBH are baked into a sweet cobbler, used for shortcakes, or baked into another cobbler (this time savory).

They’re a part of a recipe, not a recipe on their own. As of today, that’s changing, because these biscuits are extra special. They require their own stand-alone recipe space.

Yes, they’re that GOOD.

overhead photo of Layered Jalapeño Cheddar Biscuits with Salted Honey Butter

The inspiration.

I hesitated to create this recipe, as I mentioned above, because I’d never done just a biscuit recipe. But after some debate, I decided I needed to try my hand at a solo biscuit. Something about this time of year always makes me think of more southern recipes, so biscuits!

Since I didn’t want to create a basic all-butter biscuit, I turned to a flavor I knew I could love, jalapeño cheddar. A classic combo that never gets old and felt perfectly fitting for a buttery, oh so flaky biscuit.

overhead photo of Layered Jalapeño Cheddar Biscuits on baking sheet

Why are these biscuits so special?

Three reasons.

One, the addition of spicy jalapeños and sharp cheddar cheese. Yes, this is the obvious reason, but if you’ve yet to try this flavor combination, I’m here to encourage you. Something about spicy jalapeños with sharp cheddar is just delicious. The cheese cuts the spice, creating the perfect balance of spicy, savory flavor.

Reason two, stacking the biscuits, one on top of another, to physically create layers. I read about this method on Bon Appètit and am so happy I gave it a try when I made this strawberry cobbler a few weeks ago. It’s a game-changer and creates the perfect flaky, buttery biscuit. I tried to capture as many process photos as I could, to give you all visuals, but it’s easier than you’d think. Essentially you’re just cutting the biscuits, stacking them, and then rolling them out a second time. It’s kind of a simpler version of laminating the biscuit dough (the process of folding butter into dough several times to create very thin layers of butter then dough, butter then dough).

overhead photo of Salted Honey Butter

And it works.

Reason three? Cream cheese in-between the layers. Yes. Cream cheese in-between the layers of buttery biscuit dough. The cream cheese adds a really nice “cream” flavor with every bite. Which I particularly love when paired with those spicy jalapeño peppers.

overhead close up photo of Layered Jalapeño Cheddar Biscuits with Salted Honey Butter

The key step…

Aside from all the layers, this next step is KEY to a layered, oh so flaky biscuit.

Freeze the biscuits for a few minutes before they go into the oven. This helps to re-chill the butter and in-turn gives your biscuits added flakiness. Just before baking, brush the tops with butter to keep the biscuits from drying out while baking.

Now bake.

side photo of Layered Jalapeño Cheddar Biscuits with Salted Honey Butter

While they bake make the salted honey butter.

I’d say this is optional, but really, it’s not. You just have to smear this all over your warm biscuits. It’s the most indulgent addition, and it’s absolutely what your biscuit needs. The sweetness balances out the spice.

overhead photo of Layered Jalapeño Cheddar Biscuits with Salted Honey Butter

And let’s be real, you can never have too much butter on a biscuit. Go with me on this, it’s really the only way.

And with that, let’s all agree to put biscuits on the menu for tonight. These make for a great breakfast, afternoon snack, or side to truly any dinner you’re serving. You can’t go wrong. Perfect biscuit for all the upcoming late spring and summer days ahead.

side angled photo of Layered Jalapeño Cheddar Biscuits on plate with Salted Honey Butter

Looking for other savory bread recipes? Try these.

Swirled Garlic Herb Bread

Browned Butter Jalapeño Cornbread Muffins

No-Knead Rosemary Garlic Parmesan Bread

Lastly, if you make these layered jalapeño cheddar biscuits with salted honey butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Layered Jalapeño Cheddar Biscuits with Salted Honey Butter

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Calories Per Serving: 458 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400 degrees F.
    2. In a food processor, combine the flour, baking powder, salt, and butter. Pulse until the mix clumps together to form larger pea-size balls. Add the cheddar and jalapeños, pulsing 1-2 times to combine. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.
    3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes, to chill.
    4. Remove the biscuits from the freezer and brush with melted butter. Transfer to the oven and bake for 20-25 minutes, until golden on top.
    5. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of flaky sea salt. Serve the biscuits warm with honey butter and flaky salt.


Buttermilk Substitute: while using buttermilk is best, you can also just use milk or heavy cream. 
To make Homemade Buttermilk: Combine 1 scant cup of milk and 1 tablespoon either lemon juice or vinegar. Let the mix sit 5 to 10 minutes, until slightly thickened and you see small curdled bits. Use as directed above.
Biscuits: the layering method was adapted from Bon Appètit
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  1. I’d love to make this for thanksgiving. 1) Can these be made ahead, and kept in the fridge? 2) Can I use my Kitchenaid mixer Vs a food processor to mix the dough?

    1. Hey Yelda,
      Yes, you can make these ahead and keep in the fridge. I would not recommend the kitchen aid as it’s not going to give the correct consistency for the dough, you could just use a fork. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

  2. These are super great and pretty easy! I’ve made a few times and they never fail! So good! Don’t over think the recipe! Just take it one step at a time and use her pics!! My whole fam loves them with bacon and sausage! Such a fun treat! I was also thinking of freezing dough to take on a trip. I am wondering if you’d bake them differently if baked from frozen? Or if I should allow them to thaw a bit before baking! Thanks so much!

    1. Hey Hannah,
      Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! I would just add about 15 minutes to the baking time when baking from frozen. xx

  3. I just made these layered cheddar biscuits minus the jalapeños. They are absolutely divine! These will be a regular at our house. I know my grandsons will enjoy them without the jalapeño. Thank you for such a wonderful recipe!

    1. Hi Monique,
      Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT

    1. Hey Lindz,
      Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx

    1. Hey Nikki,
      I’m not sure how well that would work for you, I would do a food processor or pastry cutter. Please let me know if you give this recipe a try, I hope you love it! x

  4. 5 stars
    These biscuits were absolutely delicious! The recipe will be on repeat when biscuits are needed. Am I able to freeze the unbaked dough and bake as needed? Or is it better to go ahead and bake and then freeze?
    Thank you!

    1. Hey Hannah,
      Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! You can totally freeze the dough. ❄️ xTieghan

  5. 4 stars
    Biscuits alone need a tsp of salt. I guess if you make the salted honey butter, you wouldn’t need the extra salt.

  6. 5 stars
    As my husband took his first bite, he chuckled with an adorable grin on his face, paused, raised his eyebrows, and that expression did ALL the talking. DELICIOUS!
    These biscuits are divine.
    Don’t even get me started on that flakiness! The method to getting oodles of flaky layers was even easier than described.
    Oh yes, the cream cheese layers…absolutely worth it!
    The salted honey butte? Yep! Do it!
    You will impress the crowds with this recipe, if the biscuits last long enough to get to the crowds.
    This recipe is even better because it really is just that simple to make! Don’t have a food processor? (Mine broke this summer.). Use an old school pastry cutter. It was still quick and easy.
    I used 2 jalapeños and the seeds of 1/2 of one. We will go even spicier next time.
    (Ps. Don’t look at the calories. For Pete’s sake…their biscuits! Just let yourself go and enjoy!)
    Thanks for another great recipe Tieghan!

  7. Do not add all the buttermilk! I didn’t realize my mistake until I read through the comments section. Only add buttermilk until the dough is shaggy. If you add too much buttermilk your biscuits won’t rise and will seem raw I’m the middle no matter how long you cook them. ?

    1. Mine are beautifully risen & brown on the outside but dough on the inside. Would be delicious if correct. Wish I saw this post before I made them. :/

      1. So I’m thinking about these & wonder if the cubed butter possibly got a bit too warm before I mixed it in. Some say that butter not being cold enough could cause the issue, not the buttermilk. I will try these again! This website never fails me so I’m sure it was likely my error!

  8. 5 stars
    These are ridiculously delicious!!!! I didn’t have jalapeño and they were still so yummy. I have made biscuits in the past and they didn’t even come close to these. The food processor was a game changer as it didn’t overwork the dough, these biscuits came out so fluffy with perfect crisp edges. Will definitely be saving this recipe.

  9. Hello! Can you by chance describe the part more where you “roll” the dough into a rectangle! I would love to make these for my book club but I’m a little confused at that part. Isn’t the dough already in a flat square prior to this step? I’m having trouble picturing how to roll it into a rectangle

    1. Hey Alyssa,
      You dough should be stacked into a square, you will want to roll that square out to a rectangle size. I hope this helps! xTieghan

  10. 5 stars
    Have made these before and they turned out great. Can you freeze them and store in the freezer before baking?

    1. Hey Megan,
      Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Sure that will work! Have a great weekend☀️ xTieghan

          1. Hey Rachel,
            So sorry, I don’t have a video for this recipe. Please let me know if you give it a try! xTieghan

        1. 5 stars
          Let me see if I can help. I just made these and saw the original story video
          The first time you roll/pat the dough out it is a square, 1 inch thick.
          Cut it into for equal smaller squares.
          Cut the cold cream cheese horizontally into 3 equal parts.
          Lay 1 slice cream cheese on each of the 3 squares. The fourth square is for the top and does not have cream cheese on it.
          Now, stack each of the dough squares in top of each other, the one with no cream cheese goes on the top.
          You now have a very tall square of dough with 4 layers and cream cheese in between each layer.
          THIS is where you roll/gently pat this very tall dough into a 1 inch thick rectangle. (THIS is also why it gets so flaky. Yum!)
          Cut into 12 squares.
          Freezer 10-15 minutes.

          I hope that helped. These were worth the wait!! Delicious!

  11. 2 stars
    I don’t know what happened, but my biscuits did NOT rise. They look like hockey pucks.

    I just hope they taste okay. Made these for biscuits and gravy for tomorrow, and already bummed they’re not going to be light and fluffy and able to soak us all that gravy goodness.

    1. Hey Chrissy,
      Sorry to hear you had issues with the recipe. Was there anything you may have adjusted? A little more info would better help to to figure out what might have gone wrong. xTieghan

    2. 2 stars
      Unfortunately mine also did not rise or have nice layers. Seems like there are some steps missing when rolling out the biscuits. Bummer!

      1. Hey Lauren,
        Sorry to hear this. There are no steps missing, was there anything you adjusted? Please let me know how I can help! xTieghan

  12. 5 stars
    I made these this morning for Father’s Day brunch. My food processor wasn’t big enough so I used my stand mixer with dough hook. They came out perfectly! The honey butter really puts it over the top. Will definitely make again! Thanks for the great recipe.

    1. Hey Kate,
      Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan

  13. Made the biscuits tonight instead of corn bread and they were amazing! Can’t wait to have the leftover biscuits for breakfast!

    1. Hey Lesli,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan