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a cast iron skillet of Jalapeno Cheddar Drop Biscuits on a blue towel with a spatula next to it

Jalapeno Cheddar Drop Biscuits

  • Author: Heather
  • Total Time: 20 minutes
  • Yield: 24 1x


You can't eat just one of these Jalapeno Cheddar Drop Biscuits! With just a few ingredients, you will have tender drop biscuits in 20 minutes!


  • 2 1/4 Cups Bisquick Baking Mix
  • 2 Cups Shredded Cheddar Cheese
  • 2 Jalapenos - finely diced
  • 1 1/2 Cups Hot Water*
  • 1 Stick of Butter 
  • 3 Garlic Cloves
  • 1 Tablespoon Fresh Parsley
  • Pinch of Salt


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, add the Bisquick mix, shredded cheese, and finely diced jalapenos. Mix with a fork.
  3. Add in the hot water and stir to combine. The dough will be sticky and thick.
  4. Using a cookie scoop, scoop out onto a cast skillet or cookie sheet lined with parchment paper. The biscuits can be close together.
  5. Place in the oven for 10 minutes.
  6. 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.
  7. Once the biscuits are finished, remove them from the oven and generously brush the garlic butter on top. Serve immediately while hot.


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 (or up to a year if vacuum-sealed).
  • To bake, place in a 400-degree oven for 11-3 minutes until cooked all the way through and the bottoms are lightly golden brown. Brush with garlic butter and enjoy.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American


  • 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

Keywords: Jalapeno Cheddar Drop Biscuits

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