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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!
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.
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.
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).
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.
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.
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.
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.
Looking for other savory bread recipes? Try these.
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
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.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 cups shredded sharp cheddar cheese
- 1-2 jalapeños, seeded, if desired, and chopped
- 2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter, for brushing
- 1 cup cold buttermilk
- 4 ounces cold cream cheese, sliced into 3 slices
- 4 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- flaky sea salt
Instructions
- 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.
Notes
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.
Thank you, these are so good! I had never made american ‘biscuits’ before, but have found that aussies like them! And they are very easy. I didn’t have baking powder but subbed a mix of baking soda & cream of tartar which worked fine
Amazing!! Thank you so much Bonnie! xTieghan
What size should the rectangle be after stacking in the cream cheese before cutting? I had trouble getting it to the right size to get 12 squares. Mine didn’t get nearly as tall as yours, still pretty flaky just less layers; they only puffed up a tiny bit. I’m not sure if I just over worked the dough getting them into shape or maybe my baking powder is too old. Any ideas?
Hi Betsy,
So sorry you had issues. I have the video saved to my highlights on Instagram, I would highly recommend watching that to get a better feel for size. Please let me know if you have any other questions! xTieghan
I never write any reviews anywhere but I had to get on here and say this may be the best thing I have ever made!! I followed the recipe exactly. I will admit the food processor step made things a little messy but maybe I need bigger one. So delicious,I and don’t skip that honey butter! Thank you for sharing this recipe!
Thank you Ashley!! I am so glad this recipe turned out so well for you! xTieghan
I’d like to make the dough ahead of time (night before) and bake when I’m ready to serve. Where should i stop in the recipe? Before freezing? Thanks!!
Hi Judith,
You can just keep the biscuits in the fridge overnight and they will be good to go in the morning! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look delicious and I can hardly wait to try them. However, I am at a friends house, appropriately distanced, and am without a processor of any sort. Should I wait to get home to my own tools to try this or is there a workaround?
Thanks!
Hi Diana,
You can use a pastry cutting or do this by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I plan to make these for a birthday brunch treat
tomorrow. any chance I can make the dough at night and just bake in the morning so they’re the most fresh and I can do most of the work tonight?
Hi Allie,
Yes that it totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I ONLY make recipes by you! And when I say only.. I mean I make each and every single one that you post because they are all “SO GOOD”. I just realized I never leave reviews or comments, which I’m going to try to start to do now. These biscuits were amazing! I do love spice so I would add a couple more peppers for myself next time, but the two I added this batch were just enough for the time being 🙂 you’re amazing!
Oh my goodness! You are too sweet!! I hope you continue to enjoy all of the recipes you try, Lindsey! Thank you! xTieghan
My husband and I loved these! I used 3 1/4 c flour and totally forgot the buttermilk… but they still came out great! I’ll have to try again with the buttermilk next time.
Thank you Jill! xTieghan
I made these today and they taste great! Is there an option minus a food processor for the dough. Mine is an older model and just could not get the first step done right. I want to try them again but need to skip the food processor as this was a weak link ( dough never got to the large pea size you described). Your video was great and gave me confidence to try this recipe!
Aw that is amazing! I hope they turn out even better the next time you make them! xTieghan
Made these gluten free and they came out INCREDIBLE!
Yay! I am so happy to hear that! Thank you Lindsay! xTieghan
These look AMAZING! Would I be able to use pickled jalapeños (the ones that come in a jar) in this recipe? I planned on draining the liquid, but I wonder if the any leftover liquid would affect the recipe. Thank you!
Hi Anny,
I haven’t tested this, but I think as long as the liquid is drained and you dry them well with a paper towel that it should be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Couple of questions:
1.) could some sourdough starter discard be added to this? I’m trying to find more ways to get rid of it.
2.) at the freezer step, could you technically leave it in the freezer as prep for another time or would you recommend baking, cooling, then freezing for later?
Hi Julia,
I would not use sourdough starter here, I would just stick with the baking powder. You can totally freeze and save for later, just be sure to bring them to room temperature before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delish! The whole family enjoyed them. They were easy to make and so yummy. Thank you
Thank you Christi! xTieghan
Hi! Was wondering how different this is from the Sweet Honey Jalapeño Cheddar Cornbread Biscuits (2013)? I am DEFF going to make one of them tomorrow, and I love the layering aspects of this one, but also love the corn flour in the 2013 version. Is that the main difference? thank you! Love your recipes SO MUCH!
Hi Ari,
These are a biscuit while the sweet honey jalapeño cheddar cornbread biscuits are more of a cornbread, much more moist and a different texture. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these tonight with some white chicken chili. PHENOMENAL. This recipe is a keeper for sure. Thanks Tieghan!!
Love that! Thank you so much Emily! xTieghan