For years, making the perfect homemade biscuit eluded me. I didn’t understand the purpose of cold butter and a hot oven, or how to mix the cold butter in with the dough. Well, you don’t need to know any of that to make perfect, light and fluffy Cheddar Jalapeno Biscuits. Just mix five simple ingredients, drop a spoonful on a baking sheet, and bake. Then, you have softest, lightest, cheesiest biscuits ever with just a hint of spicy heat. Keep reading to learn how to make easy drop biscuits from scratch.Jump to Recipe
How to Make Biscuits From Scratch Easy
Last year, I shared a recipe for 3 Ingredient Easy Biscuits. It quickly became my most popular blog post. After all, people are intimidated by making biscuits from scratch. In that recipe, I share my three secrets to making the best and tastiest biscuits imaginable.
I didn’t think I could ever top that recipe for making easy biscuits. But, these Cheddar Jalapeno Biscuits do.
As I mentioned, learning to make great biscuits didn’t come naturally to me. Sure, I saw my grandma making biscuits, but I never made them myself.
When my husband and I were first married, I tried making biscuits several times. it was hard to “cut” in the butter, so I decided to melt it in the microwave first. After several batches of hockey pucks (as my husband fondly called them) I gave up making biscuits altogether.
Well, I don’t want that to happen to you! These biscuits are truly quick and easy, plus I’m going tell you exactly how to make them. And, guess what? These Cheddar Jalapeno Biscuits do use melted butter.
Ingredients for Cheddar Jalapeno Biscuits
- Self-rising flour (more about this below)
- Cheddar Cheese
- Jalapeno Pepper
What Are Drop Biscuits?
You might be wondering, what are drop biscuits? Biscuits generally fall into two types: cut biscuits and drop biscuits. When making cut biscuits, you use a biscuit cutter or knife to separate the dough into biscuits. For drop biscuits, you drop the batter into a lump right on the baking sheet.
After my failed venture of biscuit making as a young bride, I got rid of my round biscuit cutters and didn’t have any for years. And, maybe you don’t have any biscuit cutters, either. If not, your two choices are to make rolled biscuits and cut them with a knife for square biscuits. Or, you can make drop biscuits like these Cheddar Jalapeno Biscuits.
Self-Rising Flour Drop Biscuits
Self-rising flour is an essential ingredient to making these drop biscuits. If you love making easy biscuits from scratch, then add a bag of self-rising flour to your shopping cart. But, it is really easy to make your own self-rising flour.
How to make self-rising flour from all-purpose flour
Making self-rising flour takes a few simple ingredients. If I run out of self-rising flour, I usually mix up a batch to keep on hand until I can get to the store.
Here’s how easy it is to make your own self-rising flour: Combine 4 cups of flour, 2 tablespoons of baking powder, and 1 1/2 tablespoons of salt. Mix well, and store in a container at room temperature for up to 6 months.
Easy Homemade Biscuits
These Cheddar Jalapeno Biscuits are the easiest homemade biscuits recipe. If there is such thing as a dump and bake biscuit recipe, this is it. They are just as easy as a packaged mix. But, these biscuits are made from scratch.
Time needed: 20 minutes.
How to make these easy drop biscuits
- Mixing Biscuit Dough
Add all ingredients to a medium bowl. Mix until the batter is relatively smooth, and no large lumps of flour are visible.
- Drop Biscuits on Baking Sheet
Using a large spoon, mixing cup, or ice cream scoop, drop the batter onto a baking sheet. Leave at least 2″ of space between biscuits.
Bake for 400º F for 15 minutes. The biscuits should be golden and lightly browned on the bottom.
Frequently Asked Questions
As long as there are no large lumps visible, it is mixed enough. Once the batter or dough hits the hot oven, the fat in the butter and cheese expand to give the biscuits their rise.
Use a 1/3 cup measuring cup instead of a large spoon to drop the biscuit batter. A large ice cream scoop is useful for measuring and uniformity, too.
Yes, lactose free milk will work fine in this recipe.
Non-fat milk will yield poor results with this recipe. The fat in the milk, combined with the fat from the cheese and baking soda in the flour, give rise to the biscuits. Biscuits made with non-fat milk will be flatter and denser.
Probably not. I tried this recipe with coconut milk and the biscuits were dry and crumbly.
Cheddar Jalapeno Biscuits Recipe
Cheddar Jalapeno Biscuits
These Cheddar Jalapeno Biscuits are so quick and easy! Just mix, drop, and bake to have soft and fluffy biscuits with sharp cheesy flavor with the hint of spice.
- 2 cups self-rising flour *see notes for all-purpose flour*
- 1 cup milk (2% or whole milk work best)
- 1/3 cup butter, melted
- 1/3 cup cheddar cheese, grated (I use sharp cheddar)
- 2 Tbsp jalapeno pepper, membranes and seeds removed, minced
- 1/2 tsp salt
Preheat oven to 400º Farenheit.
Mix all ingredients together in a medium sized bowl. Stir until there are no large clumps of flour visible.
Line a baking sheet with a silicone baking sheet, parchment paper, or spray with cooking oil. Scoop biscuit dough with an ice cream scoop or large tablespoon. Leave at least 2" space between biscuits.
Bake for 15 minutes, until biscuits are golden in color and lightly browned on the bottom. Serve warm (or reheated).
To use all-purpose flour in place of self-rising flour, mix together:
- 2 cups of all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp fine salt.
Now you know how to make biscuits from scratch easy! These homemade drop biscuits are flaky, tender and loaded with cheesy flavor and the lightest kick of spice. By using melted butter and self-rising flour, they are easy to mix, drop, and bake. With this Cheddar Jalapeno Biscuits recipe, homemade is just as easy as any mix you can buy in the store.
So, let’s get baking!
You’ll love these recipes to go with your biscuits:
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