Jalapeno Cheddar Drop Biscuits are a savory treat made with Bisquick, buttermilk, cheddar cheese, and diced jalapenos. Prepared in just 20 minutes, these biscuits are a perfect accompaniment to any meal. Baked to golden perfection in a cast iron skillet and brushed with garlic butter, they offer a delightful blend of spicy and cheesy goodness in every bite. Yield 24.
Being a Southern cook, learning how to make biscuits was one of the first things my mom taught my. I may even be able to make oven-baked cast iron skillet buttermilk biscuits in my sleep. There is nothing better than a fresh, hot out of the oven buttermilk biscuits with melted butter and honey inside.
Bless the lord! I am hungry now!
If you have ever had a Red Lobster cheddar biscuit then goodness gracious you know what you are about to be in for! These are melt in your mouth cheesy garlicky buttery sinful goodness. And there is no way you can eat just one. It is truly impossible! With just 8 simple ingredients and 20 minutes total, you will have yourself a biscuit that is worthy enough to have its own national holiday. Let me show you how I like to make them.
A Couple tips before we begin.
After multiple rounds of recipe testing at home, I found a couple of these small things helpful in make sure these cheesy drop biscuits turned out great every single time.
- Shredded Cheese - I always recommend shredding your own cheese from a block instead of using bagged pre-shredded cheese. I think the extra 2 minutes it takes to do that is worth it and yields a better flavor and outcome. However, you can use pre-shredded cheese if you have some on hand or need to. I definitely have in the past when in a pinch, but grating your own is way better.
- Jalapenos - since we need to de-seed and finally dice these, ALWAYS ALWAYS ALWAYS wear kitchen gloves when doing this! I can't tell you how many times I have lazily skipped this step and paid for it HOURS later when I put my hands on my eyes or my mouth. Disposable gloves like these from Amazon are so helpful when doing this step since the jalapeno juice/oil can linger on your hands no matter how well you wash them.
Before you start: Preheat the oven to 400 degrees.
⭐️ PRO TIP - 90% of the time I do not have buttermilk stocked in my fridge. So when I am making a recipe like this or Southern buttermilk angel biscuits I just make my own buttermilk at home with just 2 ingredients.
You know I love to prep anything and everything I can ahead, and this recipe is perfect for making ahead! Jalapeno cheddar biscuits are best enjoyed hot and fresh, so to make them ahead of time, you just need to freeze the dough.
How to Freeze
- Make the dough and scoop it out onto a baking sheet. Place in the freezer for 30 minutes until frozen. Then, place it in a freezer-safe bag or vacuum seal. Store in the freezer for 3-6 months.
- To bake, place the individual frozen biscuits in a greased cast-iron skillet (touching) in a 400-degree oven for 11-13 minutes until cooked all the way through and the top is lightly golden brown. Brush with garlic butter, and enjoy it hot and fresh!
Recipe
Jalapeno Cheddar Drop Biscuits [made with Bisquick]
- Total Time: 20 minutes
- Yield: 24
Description
Jalapeno Cheddar Drop Biscuits are a savory treat made with Bisquick, buttermilk, cheddar cheese, and diced jalapenos. Prepared in just 20 minutes, these biscuits are a perfect accompaniment to any meal. Baked to golden perfection in a cast iron skillet and brushed with garlic butter, they offer a delightful blend of spicy and cheesy goodness in every bite.
Ingredients
- 2 ¼ Cups Bisquick Baking Mix
- 2 Cups Shredded Cheddar Cheese (8oz)
- 2 Jalapenos - finely diced
- ⅔ Cup Buttermilk
- 1 Stick of Butter
- 3 Garlic Cloves
- 1 Tablespoon Fresh Parsley
- Pinch of Salt
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, add the Bisquick mix, shredded cheese, and finely diced jalapenos. Mix with a fork.
- Add in buttermilk and stir to combine. The dough will be sticky and thick.
- Using a cookie scoop, scoop out onto a greased cast skillet. The biscuits can be touching and close together.
- Place in the oven for 10 minutes.
- While the biscuits are baking, place the butter, garlic, parsley, and a tiny pinch of salt in a small saucepan over medium heat. Cook until the butter is melted and the garlic is fragrant.
- Once the biscuits are finished, remove them from the oven and generously brush the garlic butter on top. Serve immediately while hot.
Notes
How to Freeze
- Make the dough and scoop it out onto a baking sheet. Place in the freezer for 30 minutes until frozen. Then, place it in a freezer-safe bag or vacuum seal. Store in the freezer for 3-6 months.
- To bake, place the individual frozen biscuits in a greased cast-iron skillet (touching) in a 400-degree oven for 11-13 minutes until cooked all the way through and the top is lightly golden brown. Brush with garlic butter, and enjoy it hot and fresh!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 160
- Sugar: 2.9 g
- Sodium: 394.1 mg
- Fat: 9.5 g
- Carbohydrates: 13.6 g
- Fiber: 0.6 g
- Protein: 4.8 g
- Cholesterol: 25.6 mg
DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST! HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.
Katina Garcia says
I do not believe the ratio of bisquick and water is correct on your recipe. When making this it was very watery and I had to add more bisquick until I got the correct consistency. On the box it lists 2 cups of bisquick and 2/3 cup of water. Other than this issue, which was easily corrected, the recipe was (bis)quick and delicious!
Heather Bilyeu says
Thank you for letting me know and I am glad it was an easy fix for you! I have not had an issue with that before, but always goo dto hear how it works in others kitchens and how they needed to adapt. Thank you for leaving a comment and making them!
Heather Bilyeu says
I apologize for the mistake - you are correct - there was an error and typo in the ratio that has since been fixed. Hope this works better for you now!