Cheddar, Jalapeño and Chive Biscuits

I think I must have been bitten by the biscuit bug this week. I fail to think of any other explanation for the sheer volume of biscuits that I have consumed since Monday. It all started innocently enough with a midday trek to deliver my Chief Culinary Consultant’s parents to the airport. On the way back, we decided to hop off of an exit and do a little shopping. We landed at Lowe’s, and after a short time of staring at aisles and aisles of lumber, we realized that we were starving. Across the parking lot sat Cracker Barrel, which made our lunch decision a no-brainer. Even though it was 2:30 in the afternoon, we both somehow decided that a massive breakfast platter would make the perfect lunch. Complete with biscuits, of course. That started the biscuit spiral. Back at home, I was staring at a chunk of cheddar cheese that was leftover from my second go-round with the cheesy corn dip, chives that I had bought for baked potatoes a week prior and more jalapeños on my jalapeño plant than I currently know what to do with. Enter another round of biscuits!

I have a confession. I’m a little crazy when it comes to how I organize things. Crazy as in, totally “uptight”. I was the teenager who never needed to be told to clean their room. I was also the lunatic who would remove every.single.CD from my CD case when I bought a new one so I could insert it into its proper alphabetical location. Seriously. I now have all of my cookbooks organized by type – reference, cooking and baking – and then subcategories like region, type of cooking, type of baking, etc. Even worse, I actually like to organize. Eek!

Earlier this year, I realized that my stack of food magazines and cookbooks with doggy-eared pages was getting seriously cumbersome, plus I was forgetting what I had seen that I wanted to make. When I wanted to find something, it took forever. So, I started cataloging all of the recipes I wanted to try from magazines and cookbooks in a spreadsheet. I made tabs for different types of food (appetizers, cookies, cake, main dishes, side dishes, ice cream, etc.), so I can now enter the recipe name and the book or magazine and page number. It makes it unbelievably easy to browse through recipes I’ve already bookmarked somewhere. I still have tons of old magazine and cookbook recipes to add to the spreadsheet, but it was incredibly handy when I was able to locate a recipe with ‘cheddar’ and ‘chives’ in the title in mere minutes instead of sitting in the middle of the floor amid a sea of opened books and magazines trying to find something.

I had always been a purist when it came to traditional buttermilk biscuits, but a couple of years ago I started dabbling with some mix-ins and especially loved the bacon, onion and cheddar biscuits that I discovered. This biscuit recipe more resembles the latter, with the addition of an egg to help keep the biscuits bound together given all of the extra ingredients used. The result is an incredibly tender biscuit that is full of little pockets of cheddar cheese and just enough jalapeño and chive flavor to give it a little kick. These are great on their own, with a little butter and as a side for any number of meals. We had some with stuffed summer squash for dinner, and then I had a plain one for breakfast the next morning. I think hot from the oven these would be fabulous sliced in half with a sunny-side up egg over top. Throw on some bacon and you’ve got my kind of breakfast!

One year ago: Basic Pesto Recipe
Two years ago: Peanut Butter Cup Rice Krispies Treats

Cheddar, Jalapeño & Chive Biscuits

Yield: 8 to 10 biscuits

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


3 cups all-purpose flour
1 tablespoon granulated sugar
4½ teaspoons baking powder
¾ teaspoon cream of tartar
¾ teaspoon salt
¾ cup buttermilk, plus more for topping
1 egg
3 ounces sharp cheddar cheese, diced small
1 jalapeño, seeded and minced
3 tablespoons minced chives
¾ cup unsalted butter, cold and cut into small cubes
Coarse sea salt for topping


1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, cream of tartar and salt. In a small bowl, whisk together the buttermilk and egg. In another small bowl, toss together the cheddar cheese, jalapeño and chives.

3. Add the butter to the flour mixture and use a pastry blender (or your fingers) to work the butter into the flour until the flour resembles coarse meal with the bits of butter the size of small peas or oat flakes.

4. Toss the cheese mixture into the flour mixture. Create a well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork, making sure that all of the flour bits are moistened by the buttermilk. Dump the biscuit dough onto a lightly floured surface and knead briefly, just enough to bring the dough together.

5. Pat the dough into a 1½-inch-thick circle. Using a 2½-inch circle biscuit cutter to cut the dough into rounds (or use a knife to cut them roughly into circles or squares). Gather the dough scrapes, pat into a new circle and cut more rounds. Repeat until all of the dough has been used.

6. Place the biscuits on the prepared baking sheets, brush the tops with buttermilk and sprinkle them with the sea salt. Bake for 12 to 15 minutes, or until golden brown on top. If you have leftovers, store them in an airtight container at room temperature. You can eat them straight from there the next day, or reheat in a 350-degree oven until warmed through.

(Recipe adapted from Joy the Baker Cookbook)


44 Responses to “Cheddar, Jalapeño and Chive Biscuits”

  1. Tracey on July 19, 2012 at 12:17 am

    I’m totally that person sitting on the floor with 20 books and magazines trying to find that recipe I *know* I saw somewhere. Organization = not my strong suit! In any event, I love the flavor combo in this recipe and since my jalapeno plant is going crazy I know I’ll be making these at some point soon!


  2. Heidi on July 19, 2012 at 1:40 am

    Its so funny you LOVE to be organized – I WISH that was me – I would be the one in the sea of recipe books and cut outs 🙂 and still not find what i was looking for! These look really good! Any biscuits with buttermilk are a winner for me! And the cheese looks so tempting in these! Thanks for sharing!


  3. Ashley @ Wishes and Dishes on July 19, 2012 at 2:54 am

    Oh man I wish i had your organizational skills. I’m a wannabee organized person…I’m obsessed with it but just can’t find the time to put everything in order. These look yumm-o!


  4. Kathryn on July 19, 2012 at 4:28 am

    I did exactly the same a while ago (although I need to update it). It makes such a difference doesn’t it?!


  5. IdaBaker on July 19, 2012 at 5:51 am

    Good biscuits can be eaten at any time during the day, but when added to a big breakfast, they are perfect.

    I used to try to use my organizational skills as you have. However, when I recently moved, I was very limited as to what I could take, so the files when by the wayside.

    So, now it’s time to start over!!


  6. Katrina on July 19, 2012 at 6:50 am

    Mmm such a great bun! I’d slather butter all over this and eat it in 5 seconds!


  7. Jennifer @ Peanut Butter and Peppers on July 19, 2012 at 7:28 am

    My favorite kind of bread, biscuits and muffins are cheese and jalapenos! I can’t wait to try your recipe!


  8. shelly (cookies and cups) on July 19, 2012 at 8:06 am

    This is the type of thing that makes me happy. Spicy, cheesy carbs have never done me wrong 😉


  9. Janet on July 19, 2012 at 8:59 am

    Really insterested in your spreadsheet idea. Can you expand on how you set it up? Thanks, Janet


    • Michelle on July 28th, 2012 at 3:34 pm

      Hi Janet, I just made tabs for each “category”, i.e. apps, breads, brownies/bars, salads, sides, dinner, etc. Then on each tab I list the recipe name, the cookbook or magazine and the page number. I hope that helps!


  10. Ali @ Gimme Some Oven on July 19, 2012 at 9:11 am

    Mmmm…these look delicious! Love that melted cheese!! 🙂


  11. FragrantFoodie on July 19, 2012 at 9:24 am

    OMG, they look so fluffy and delicious!


  12. Betty on July 19, 2012 at 9:27 am

    I’m with Janet … can you share your spreadsheet format with us?


  13. Maria on July 19, 2012 at 9:35 am

    I saw these in Joy’s book! Can’t wait to make them. They look perfect!


  14. Amberly D'Anna on July 19, 2012 at 9:52 am

    These look mouth-watering delicious!!

    Amberly D’Anna


  15. Mal @ The Chic Geek on July 19, 2012 at 9:58 am

    oh wow, these look so good!


  16. Tara on July 19, 2012 at 10:13 am

    These look delicious! I’m a total jalapeno fan too:) If you’re into cornbread, Tom Douglas has a great recipe for jalapeno corn bread pudding that is out of this world. On my list of recipes to blog about come this fall:)


    • Michelle on July 28th, 2012 at 3:35 pm

      Oooh, sounds delicious! I’ll have to check it out, thank you!


  17. Kate on July 19, 2012 at 10:25 am

    I can totally relate to sitting on the floor surrounded by magazines trying to find the recipe that I remember was on the “right side of the page” and was out during the fall….a spreadsheet is a great idea…the tabs and post-its I have marking my faves fail as the pile grows.

    Lucky for us that you found cheddar and chives and came up with this fabulous recipe! We would love them…the breakfast idea, sounds amazing….


  18. Living The Sweet Life on July 19, 2012 at 10:39 am

    These look so light and fluffy … mmmm. I haven’t made biscuits in such a long time, you are totally sparking a craving 😉 I LOOOVE this recipe.


  19. annabelle on July 19, 2012 at 10:44 am

    I must try this out, they look great, just wanted to get one off the computer


  20. Jessica@AKitchenAddiction on July 19, 2012 at 10:46 am

    These look amazing! I love the cheesiness!


  21. Erin @ Dinners, Dishes and Desserts on July 19, 2012 at 10:46 am

    I need you to come over and help me organize! We just moved and I am over whelmed with organizing and unpacking and finding a spot for everything!
    I am a huge fan of biscuits. It is the only reason I go to KFC. Love the mix-in in this one!


  22. Dawn on July 19, 2012 at 11:00 am

    My latest find in the organizational category for recipes is an app called Paprika for my I-pad and I-phone. It’s truly my favorite app. Every time I see a recipe on the Internet I copy it straight in to Paprika (like this yummy one). No need for a huge category of bookmarks in my browser anymore and it means you have your whole library with you in the grocery store with shopping lists created. My husband has also been transferring recipes we had in paper form (i.e magazine tear-outs, favorites from cookbooks, etc.). He’s either been manually adding them or more times than not searches them out on the Internet and then can easily add them directly.


  23. Jessica on July 19, 2012 at 12:21 pm

    This looks so good! I’m craving them now! I made something similar to this with a kit and it did not come out how I had expected. I’m going to try it your way!


  24. Vicki @ WITK on July 19, 2012 at 12:39 pm

    We are apparently the same person! I have my large collection of cookbooks organized in a very similar manner 🙂 I also like cleaning, organizing and taking things to Good Will!

    I also love biscuits.


  25. Jodi A on July 19, 2012 at 1:30 pm


    I think my “small town – gotta know” trait is going to be blatant here…but I am totally curious about your Chief Culinary Consultant…is it totally work related or is there more to it than that?

    Nosey Small Town Gal!


  26. Jodi A on July 19, 2012 at 1:31 pm


    I think my “small town – gotta know” trait is going to be blatant here…but I am totally curious about your Chief Culinary Consultant…is it totally work related or is there more to it than that? ps…I love your website, recipes and reference to this “mystery man”

    Nosey Small Town Gal!


    • Michelle on July 28th, 2012 at 3:39 pm

      Haha! Wink and a nod 🙂


  27. Annie Lindsay on July 19, 2012 at 1:35 pm

    These look ammaazing. Maybe paired with some bacon jam? I know what I’m doing this weekend…..


    • Michelle on July 28th, 2012 at 3:39 pm

      Oh my goodness, bacon jam sounds like the stuff of dreams…


  28. watkins products guy on July 19, 2012 at 4:38 pm

    biscuit bug, thats a good one! tom


  29. Riley on July 19, 2012 at 5:44 pm

    Biscuits are my kryptonite! Especially if they are cheesy! Yum!


  30. Angelyn on July 19, 2012 at 8:21 pm

    Yum! These look phenomenal!


  31. Lori on July 21, 2012 at 9:42 pm

    Made these for dinner. They were excellent!


  32. Adrienne on July 22, 2012 at 7:52 am

    I’m with Janet…would love to see your template… 🙂 Such a great idea.

    PS. Making these biscuits for brunch today! Cannot wait.


  33. Nita on July 29, 2012 at 9:55 pm

    Made these for dinner today and they were very flavorful and tender. Thanks for the recipe!


  34. Kristin on August 8, 2012 at 7:07 am

    Hah, I did the same with my CDs! It’d take forever because those darn plastic sleeves could be so difficult!


  35. preveena on October 31, 2012 at 6:16 am

    Hi Michelle! I made these biscuits last weekend, and they got consumed all at once. I made a few substitutions, but the recipe is amazing. Just posted the outcome few days back, do have a look at it. Thanks again!!


  36. kei on December 26, 2012 at 10:22 am

    Hi This looks delicious, I made scone with chillie and wasabi powder with sage It was delicious, I would try jalapeño with it!
    Thank you for inspiration 🙂


  37. Amanda on May 2, 2013 at 9:49 pm

    Hi Michelle,

    Having never attempted a biscuit recipe before, I thought these would be a great first swing at them! I only changed two things: I used powdered buttermilk (the kind you mix with water to create a substitution for the real thing), and jalapeños from a jar instead of fresh. My dough came out REALLY sticky, and even though I put a layer of wax paper over my cookie sheets, they stuck like glue 🙁 Do you think trying them again with alumin foil and some non-stick spray is worth a try? I was also wondering how you got yours to turn so beautifully golden brown on top! Mine sort of stayed pale. I’d love to hear you recommendations because they really are delicious!!


    • Michelle on May 3rd, 2013 at 11:16 am

      Hi Amanda, I’ve never used the powdered buttermilk, so I’m not sure how that may have affected the texture of the dough. Also, if you used jarred jalapeños, they would need to be completely drained and patted dry very well in order to make sure no excess liquid got into the dough.


  38. Tatiana on October 2, 2013 at 1:09 pm

    I’m going to make these and cut them with a cutter and freeze the dough so I have these whenever I need them in a pinch 🙂


  39. novemberfoxtrot on January 11, 2014 at 3:51 pm

    Wow! I just made these for the Seahawks/Saints game today. I just did some quality control and I almost don’t want to take them with me because I don’t want to share! They are so good! Yummmy


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