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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.
Watch the How-To Reel
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.
This post was originally published on May 12, 2020
Just made these without the cream cheese and man oh man! You’re right, don’t skip the honey butter.
Yes!! I am so glad you loved this one Kendall! xTieghan
Wow!!! That’s all…wow!!! So good!!
Thank you Keely! xTieghan
I really want to make these this weekend! One question though, when you drizzle in the buttermilk do you pulse it again or something? Or just drizzle it on top and do nothing? Thanks!
Hi Alisha,
Yes you drizzle in while pulsing. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these biscuits as written- so good! I paired it with a vegetarian “sausage” gravy for a breakfast for dinner type meal and it turned out great. Sometimes vegetarian gravy can lack in flavor but with the biscuits being so flavorful, it was a perfect pairing. It’s only me and my husband in the house so we’ve been snacking on leftover biscuits for the past few days. The cream cheese layered in is to die for!
That is so great! I am really glad this recipe turned out so well for the both of you! Thank you for trying it! xTieghan
Mine did not rise for some reason? Help?
Hi Rachel,
It would be helpful to know if you adjusted the recipe at all? The dough itself does not rise, you should just end up with flaky biscuits. Please let me know how I can help! xTieghan
These look divine!! Would there be a way to make them without a food processor?
Hi Stephanie,
I would recommend freezing the butter and using a cheese grater and then mixing by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look so good! Miraculously, we have all the ingredients for this recipe – except cream cheese. Any recommendations for either omitting or substituting (since a quick run to the grocery store isn’t what it used to be!)?
Hi Magen,
You can simply omit the cream cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I shared some cheddar jalapeno biscuits recently on my site, too. They’re so awesome. I’d love to try this version and see how it compares. I never ever get tired of biscuits. Thanks for sharing.
Thank you for trying this Renee! xTieghan
The biscuits seem like a perfect compliment to yesterday’s shrimp recipe. Will be trying both later this week!
I hope you love them! Thank you! xTieghan
They look absolutlely homey comfort food all the way! OnIy, I will have to try replacing flour with other flours to make them Keto. Keep up your wonderful recipes Tieghan!
Thank you so much Kimberley! I hope you continue to enjoy my recipes! xTieghan
I only see one process picture and it’s blending the butter and honey. I would have liked to see the shaping of the dough, the layering of the cream cheese. How can three slices of cream cheese cover the square of one inch thick dough? All of the biscuit images are already baked. ~ They look beautiful, but I would have like to see more raw dough images.
Hi Vicki! Thank you so much! I will try to share more photos of the process! xTieghan
This recipe looks amazing. I’m going to try them for biscuits and some sausage gravy! Question: could I freeze the uncooked biscuit dough to use a couple days later?
Hi Wendy,
You could absolutely do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This recipe is delicious. What is a a healthier choice that I can substitute for the cream cheese? Thanks!
Hi Jenny,
You could omit the cream cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, can these be frozen and if so would you freeze them before baking or after?
Hi Ann,
I would recommend freezing these before baking and then thawing before you bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
they look so flaky and delicious
Thank you so much Ruth! xTieghan