Homemade Easy Sourdough Jalapeno Cheddar Biscuits

Made with spicy jalapenos and sharp cheddar cheese, these sourdough jalapeno cheddar biscuits are a real crowd pleaser!

There’s not many things that are better than fresh out of the oven biscuits! We love having them with our farm fresh eggs.

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And, honestly, plain sourdough biscuits are AWESOME! But, I wanted to take it up a notch. The jalapenos really give these a spicy kick!

I usually preserve a ton of jalapenos every summer. Last summer I pickled several jars.

I was using a few the other day and it dawned on me that I should try to make a sourdough biscuit with jalapenos. Then, my husband happened to bring up cheddar biscuits. The light bulb went off in my head!

These will also be quite delicious using fresh jalapenos.

I have a sourdough biscuit recipe: https://therosehomestead.com/sourdough-biscuits/ I decided to take that recipe and add the cheddar and jalapenos.

If you are brand new to sourdough and want to make your own sourdough starter, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/

Why you will love these homemade biscuits

Simple to make and quite the favorite at the breakfast table.

Made with simple ingredients and wholesome.

Just enough spice and saltiness to make for the most delicious sourdough biscuit!

What is active sourdough starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active.

What is sourdough discard?

Sourdough starter discard is starter that has not been fed within the last 24 hours and may have a liquid on top and an acetone smell.

What you will need to make these Sourdough Jalapeno Cheddar Biscuits

Flour

You can use all purpose flour, bread flour, or whole wheat flour. I like to use a portion of freshly milled wheat.

This is my affiliate link for the grain mill I have been using for years: Nutrimill Grain Mill

Sourdough Starter

Active sourdough starter or sourdough discard will both work well in this recipe.

Olive Oil

May be substituted with avocado oil, melted butter, or melted coconut oil.

Milk

For this recipe, you can use whole milk, skim milk, or a milk substitute that is unflavored. Use buttermilk for delicious buttermilk biscuits!

Jalapenos

I use canned jalapenos, however you can use fresh as well.

Cheddar Cheese

I buy block cheese and shred on a box grater. Pre-shredded cheese works great, too. We prefer sharp cheddar cheese. Pepperjack cheese is another great option.

Salt

We use Redmond’s Real Salt in our kitchen, but any good quality sea salt will work just fine.

Baking Powder/Baking Soda

Used as extra leavening agents, these are optional if you do a second rise after biscuits are cut out.

For the second rise, cut the biscuits out and put them in the pan. Cover with plastic wrap and let rise 1-2 hours more.

You will need to add the salt after the first rise or you can opt to add it into the first rise if you’re not going to be adding the added leaveners.

For full ingredient amounts see recipe card below

How to make these easy jalapeno cheddar biscuits

You can put together the dough the night before to ferment overnight on the counter top covered. I actually just used my sourdough discard and it turned out wonderful!

In a large mixing bowl, add the flour and drizzle with the oil. Mix until coarse crumbles appear.

Add the milk to the flour mixture and mix until just combined.

Cover with plastic wrap or damp kitchen towel and let the biscuit dough rise overnight on the counter at room temperature.

If your kitchen temperature is on the cool side, find a warm place for the dough to rise.

The next morning, I add the salt, baking soda, and baking powder. You will need to work these in by kneading the dough for a few minutes until it becomes smooth again.

Preheat the oven to 400 degrees F.

I chopped up 1/2 cup of jalapenos and shredded roughly a cup of cheddar cheese. Roll out the dough to 1/4-1/2 inch thickness. Sprinkle the jalapenos and cheese onto the dough. Fold the dough over itself and pinch all seams. Form it into a ball of dough again and roll out to 1/4-1/2 inch thickness.

Using a mason jar top or biscuit cutter, cut out the biscuits and place on a greased pan.

I use a cast iron skillet, however you can use a baking sheet lined with a piece of parchment paper.

Bake for 20 minutes or until golden brown.

You can brush the tops with butter when they come out of the oven if you wish to make them even more delicious!

Using sourdough makes for a flaky biscuit that has a flavor profile much more delicious than conventional biscuits. Your whole family will love these biscuits!

For all of my sourdough recipes, click here: https://therosehomestead.com/category/sourdough/

Storage tips

Store biscuits in a plastic bag or airtight container on the counter for 3-5 days.

Freeze biscuits in freezer bag for up to 3 months.