Cheddar Jalapeño Biscuits

We took our ever popular Pull Apart Biscuit recipe and pumped it up with sharp cheddar cheese and spicy jalanpeño slices. These biscuits make a great side dish for any cookout or summer barbecue. Or transform them into breakfast by slicing each biscuit in half and filling with scrambled eggs for a flavorful start to the day. 

Cheddar Jalapeño Biscuits

  • Servings: 8
  • Difficulty: 35 minutes
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  • 2½ cups all-purpose flour
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • 1¼ tsp salt 
  • ½ tsp sugar
  • 4 oz sharp cheddar cheese, shredded
  • 6 tbsp unsalted butter, cut into ½-inch cubes, chilled 
  • 1¼ cups buttermilk, chilled 
  • ½ cup pickled jalapeño slices


1) Spray a Suvie pan with cooking spray. In a large bowl, whisk together 2½ cups all purpose flour, 1¼ tsp baking powder, ¼ tsp baking soda, 1¼ tsp salt, and ½ tsp sugar. Add 6 tbsp butter and toss to coat in flour. Smash butter pieces flat with your fingers work into the flour until pea-sized. Add 4 oz sharp cheddar cheese, tossing to coat. 

2) Add 1¼ cups chilled buttermilk and ½ cup pickled jalapeños to mixture and stir to combine. Transfer mixture to prepared pan. Press biscuit dough into the pan with a rubber spatula. 

3) Insert pan into the bottom zone of your Suvie, input settings, and cook now, rotating pan halfway through cooking. 

Suvie Cook Settings

Bottom Zone: Bake for 375°F for 40 minutes

Top Zone: None

4) For soft biscuits from top to bottom, remove pan from your Suvie and let cool for 5 minutes; for fluffy biscuits with a crunchy top, broil biscuits for 5 minutes, or until browned and crisp before cooling in pan for 5 minutes. 

5) Cut biscuits into 8 pieces. Remove biscuits with a thin, metal spatula and transfer to a wire rack to cool for 5 minutes more.


Nutritional Information per serving (8 servings per recipe): Calories 282, Total Fat 13g, Total Carbohydrates 32g, Total Sodium 367 mg, Total Protein 5g.

CategoriesBake Mode Sides
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