Gluten Free Jalapeño Cheddar Biscuits

Imagine sinking your teeth into a warm, buttery biscuit packed with sharp cheddar cheese and a kick of spicy jalapeños. These gluten free jalapeño cheddar biscuits are everything you crave in comfort food—flaky, tender, and loaded with flavor. Perfect for any meal or snack, these biscuits will satisfy your cravings with every bite.

Recipe Ingredient Notes

Gluten Free Flour: For the perfect Gluten Free Jalapeño Cheddar Biscuits, I recommend using the my Gluten Free Cup4Cup Copycat Flour.. The addition of cornstarch creates a lighter crumb, allowing the biscuits to rise beautifully. If you have storebought Cup4Cup (I only recommend the original blend with milk powder. I do not recommend their "new and improved" blend since it is gritty and has an aftertaste) in your pantry you can use that or you can tweak a blend like Bob’s Red Mill with this Homemade Biscuit Flour blend. However, please note that the results might not be as nice and flaky as with my homemade Cup4Cup Gluten Free Flour blend.

Fine Yellow Cornmeal: Fine ground cornmeal gives the biscuits a wonderful texture and flavor. However, this is not the same as cornstarch or cornflour. If you can't locate fine cornmeal, you can always pulse coarse cornmeal a few times in a blender or food processor.

Buttermilk: I've tested this cheddar biscuits recipe with buttermilk, kefir, and homemade buttermilk (a mixture of milk and apple cider vinegar or lemon juice). Biscuits made with buttermilk and kefir rose significantly taller and had a superior flavor compared to those made with homemade buttermilk. For the best results, I recommend using buttermilk or plain kefir.

Sharp Cheddar: I recommend using sharp cheddar cheese for a bold flavor that pairs very well with the Jalapeños. However, if you prefer a milder taste, substitute with mild cheddar cheese. Be cautious with pre-shredded cheeses as they may contain gluten. To ensure your biscuits are completely gluten-free, buy blocks of cheese and grate them at home.

Jalapeños: I love the little crunch from fresh jalapeños in these Jalapeño Cheddar Biscuits. Fresh jalapeños provide a bright, spicy kick. Choose firm, green peppers with smooth skin. Remove the seeds and membranes if you prefer a milder heat. For a tangier flavor, you can use pickled jalapeños. Drain and chop them finely before adding them to the dough. Adjust the amount of jalapeños based on your desired level of heat. Always taste a small piece of the jalapeño before using it to gauge its spiciness.

Jalapeño Cheddar Biscuit Dough

1. Unless you are using pre-grated cheddar, start by grating the cheese. I like to use the large opening on a box grater for this. Place the grated cheese in a small bowl and set aside.
2. Next dice the fresh jalapeños. Remove the seeds and membranes if you prefer a milder heat. Reserve a few slices of jalapeños for topping the biscuits before baking if you like. Set the jalapeños aside.
3. To grate the cold butter, use a box grater or cheese grater with large holes. Place a piece of parchment paper or a plate underneath to catch the grated butter. Hold the grater in one hand and the butter in the other, carefully grating the butter over the large holes. Rotate the butter as you grate to prevent it from melting from the warmth of your hands. Be cautious to avoid injuring your fingers. Place the grated butter in the freezer while you prepare the rest of the ingredients.
4. In a large bowl sift together the gluten free flour, fine yellow cornmeal, sugar, baking powder, baking soda, spices and kosher salt.

5. Add the grated butter to the dry ingredients. Using clean hands, work the butter into the flour mixture until it achieves a coarse, crumbly texture. The small pieces of butter will create pockets of steam during baking, resulting in flaky layers.
6. Fold in the shredded cheddar cheese and diced jalapeños.
7. Add the cold buttermilk and with a flexible spatula stir everything together until a dough forms. The mixture will look very dry in the beginning but the more you mix it, it will start to look like dough.

8. Transfer the jalapeño cheddar biscuit dough to a parchment-lined baking sheet or a lightly floured surface. Shape it into a rectangle or square, about ¾ – 1 inch thick.
9. Fold the dough in half and gently pat it down into a square. Rotate the dough 90 degrees between each fold. Repeat this process two more times for a total of at least three folds (you can do up to 5 folds) If your dough becomes sticky due to a warm kitchen or warm hands, chill it in the fridge for 5-10 minutes between folds. These folds are essential for creating flaky biscuits with buttery layers.
10. Pat out your dough into a rectangle, maintaining a thickness of ¾ – 1 inch. Avoid going thinner than ¾ inch to prevent flat, dense biscuits. Chill the uncut dough in the fridge for at least 30 minutes. This allows the butter to firm up again, ensuring light and flaky Gluten Free Jalapeño Cheddar Biscuits. Chilling also makes the dough easier to cut.

Baking Gluten Free Jalapeño Cheddar Biscuits

When you get ready to bake the Cheddar Biscuits, preheat the oven to 425F.

1. Once the oven is fully preheated, use a sharp, clean knife to cut the dough into 6 equal pieces. Arrange the biscuits on a parchment-lined baking sheet and top with an additional slice of jalapeno if you like. Gently press the jalapeno into the biscuit dough.
2. Brush each unbaked biscuit with buttermilk and sprinkle with some additional black pepper or flaky sea salt.
3. Bake the cheddar biscuits at 425°F for 5 minutes. Reduce the heat to 400F and bake the biscuits for an additional 14-16 minutes until they are golden brown. If you have an instant-read thermometer, the internal temperature of a fully baked biscuit should be around 190-200°F (88-93°C).
4. Remove the biscuits from the oven. Allow them to rest on the sheet tray for a few minutes before serving.

Serving Ideas

These Gluten Free Jalapeño Cheddar Biscuits are delightful on their own, especially when warm from the oven, but they also make a fantastic addition to any brunch spread. Serve them alongside scrambled eggs or omelets. For a delicious sandwich option, cut them in half and add a slice of country ham or your favorite breakfast meat.

They shine as a dinner side dish, too. Try them with roasted chicken or grilled steak for a savory twist. They also make a wonderful addition to your Thanksgiving Feast. Another favorite pairing is with a comforting bowl of Gluten Free Chili with Beef and Beans.

Storage & Freezing

Gluten Free Biscuits, like all biscuits, are best enjoyed warm from the oven. However, with proper storage, they remain delicious for several days. Ensure the biscuits are completely cooled before placing them in an airtight container. Store them at room temperature for 1-2 days. To reheat and enjoy them warm, bake in an oven at 350°F (175°C) for about 5-10 minutes.

Freezing Baked Biscuits: Wrap each biscuit in plastic wrap and place them in a freezer bag or Tupperware container for freezing. When ready to enjoy, thaw at room temperature and reheat in the oven at 350°F for 5-7 minutes.

Freezing Unbaked Biscuits: Arrange unbaked, cut biscuits on a sheet tray and freeze for 2 hours. Transfer them to a ziplock bag for long-term storage. Bake from frozen as needed, adjusting baking time as necessary.

More Gluten Free Biscuit Recipes to try