Jalapeño Cheese Biscuits


This might be the easiest and fastest way to make biscuits in a pinch, other than buying the canned stuff. I served these along side a bowl of Black Bean Soup. You can substitute the fresh jalapeños for canned to save even more time.  Let me know what you think and of course, enjoy!

Print Recipe

Jalapeño Cheese Biscuits

Quick and easy

Course Breads & Muffins
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 biscuits


  • 2 small jalapeños (minced)
  • 2 cups Aunt Jemimah's pancake mix
  • 2/3 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup melted butter divided


  1. Preheat oven to 450°F

  2. Combine baking mix, milk, cheese and jalapeños in a large bowl and mix well.

  3. Add in only 1/4 cup of the melted butter and beat with an electric mixer set at high speed for 30 seconds.

  4. Spoon the dough into medium mounds on an ungreased baking sheet.

  5. Bake for 10 minutes. Remove from oven and brush with remaining butter.

Recipe Notes

I served mine with the Black Bean Soup recipe but this will go with pretty much anything.


If there’s a recipe you would like me to share or remake please let me know!

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