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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

Author: Tieghan Gerard
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.

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Ingredients

US Customary - Metric

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. 
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Comments

  1. These look amazing…can’t wait to make them. Think I could use whipped cream cheese?? I have quite a bit to use up. Thoughts???

    Reply

    1. Hey Carol,
      I’m sure whipped cream cheese would work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply

  3. 5 stars
    These were great and have become a staple in our house- a great way to use up leftover cream cheese. The salted honey butter is absolute perfection!

    Reply

  5. 5 stars
    Made these and they were great! Pretty easy to make and were a great accompaniment to the chili I made. Would definitely make again!

    Reply

  7. 5 stars
    I honestly don’t think I’ll ever make any other biscuit recipe ever again. These were incredible. I’ve made them multiple times for different groups of people and they’ve been a huge hit every time. Crazy good.

    Reply

  8. 4 stars
    I tried these today and they turned out pretty well. Next time I’ll leave the seeds from both peppers in for a little more of a kick.
    From the pics, you’re look taller than mine. How much are they supposed to rise?

    Thanks!

    Reply

    1. Hey Allison,
      Thanks so much for giving the recipe a try, these really don’t rise a ton, but its the layers that give them their height. Please let me know if you have any other questions! xTieghan

      Reply

  9. 5 stars
    I’m married to a southern man who is a biscuit aficionado and we both agreed these made the best biscuits we’ve ever had. I didn’t even freeze them and they still turned out amazing. Can’t wait to make them again! Thank you ma’am!

    Reply

  10. 5 stars
    These are incredible. Thank you so much for delicious recipes – I almost solely use your blog for recipes.

    I do have a question about storage on these: we ate them straight out of the oven as suggested, but had plenty of leftovers. Can these be stored on the countertop or do they need to be in the fridge?

    Reply

    1. Hey Ashley,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! I like to keep these in an airtight container on the counter. Please let me know if you have any other questions! xTieghan

      Reply

  11. 5 stars
    Delicious! Only feedback I have is to use MORE cream cheese. After baking, it’s not as noticeable if you don’t use enough. And I kind of want to try rolling these out thicker than 1″. Mine don’t look as thick as yours, but maybe it’s just the photo. Super good! Amazing layers!

    Reply

  12. 5 stars
    These are amazing!!! Much easier to make than I would have imagined, and they got so flaky! I went with 3 jalapeños and they still were not very spicy. Also only had one cup of cheddar cheese, but still were great. I’m already looking forward to baking the other half of the biscuits that I froze.

    Reply

    1. Hey Tessa,
      You can store these in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  14. Any reccomendations on how to make them more flaky? I think I may have rolled mine out too thin and gotten pretty flat biscuits even after putting them into the fridge.

    Reply

    1. Hey Amy,
      So sorry about this! Did you adjust the recipe at all? Next time I would make sure you don’t roll them out too much. I hope this helps! xTieghan

      Reply

  15. I followed the recipe exactly. These didn’t turn out so great. I read in the comments that you said these don’t rise. So why roll them out to 1 inch thickness? I ended up w 1 inch tall hockey pucks!! And they are so greasy!!

    Reply

    1. Hey,
      So sorry you had issues with the recipe. When I said they don’t rise I meant they do not rise like a typical dough, a biscuit is more of a buttery flaky consistency. I am wondering if you over baked them? Please let me know how I can help! xTieghan

      Reply