Cheddar Jalapeño Biscuit Drops

Name: Cheddar Jalapeño Biscuit Drops
Prep time: 18 min
Cook time: 17 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 cup cornbread mix (reduced from 1 1/4 cup to keep crumb airy); 3/4 cup self-rising flour (gives lightness and rise); 1/2 tsp garlic powder (substitute smoked paprika for smoky twist); 1/3 cup cold unsalted butter (cut into pea-sized pieces using two knives); 2 jalapeños seeded and diced (to lower heat than whole seeds); 3/4 cup sharp cheddar cheese shredded (slightly more for cheese pockets); 3/4 cup whole milk (use buttermilk if extra tang desired)

By Emma

Certified Culinary Professional

Published on 06 February 2026 • Recipe tested & approved

Cornbread mix and self-rising flour combined; butter cut in small pea-sized bits for flakiness. Chunky jalapeños and shredded cheddar for heat and depth. Milk stirred in just enough to bind. Dropped in mounds on baking sheet spaced out to avoid crowding. Baked at a bit hotter temp with minor timing shifts. Crisp golden crust with a moist crumb inside. The sound of crackling butter and the sharp scent of cheese and garlic fill the kitchen. Slight tweaks to ingredient quantities done to avoid soggy spots and ensure fluffy interiors. A quick savory biscuit with a bold pepper kick and textured bite.

Prep: 18 min

Cook: 17 min

Total: 35 min

Servings: 8 servings

#southern baking #savory biscuits #cornbread #jalapeños #cheddar #drop biscuits

Cornbread drop biscuits, a riff I landed on after botched tear-apart failures, taught me butter chunk size matters. Not too small, not melting too fast in the oven, leaving greasy puddles. Jalapeños dialed back with seeds trimmed but still punchy—they float pockets of heat surrounded by creamy cheddar. Baking hotter gave crust a snap I crave; baking shaded overheated leaves mush inside. Garlic powder swapped for smoked paprika; adds an earthy whisper with a little grit underneath the sharp cheese. Dropping batter heavy-handed with just enough milk avoids spreading too thin or dry crumbliness. No perfect timing here—watch edges, listen for the faint crisp crackle, and poke lightly with a finger. Those tactile signs beat clocks every time and prevent brittle or doughy fails.

Ingredients

1 cup cornbread mix (reduced from 1 1/4 cup to keep crumb airy)
3/4 cup self-rising flour (gives lightness and rise)
1/2 tsp garlic powder (substitute smoked paprika for smoky twist)
1/3 cup cold unsalted butter (cut into pea-sized pieces using two knives)
2 jalapeños seeded and diced (to lower heat than whole seeds)
3/4 cup sharp cheddar cheese shredded (slightly more for cheese pockets)
3/4 cup whole milk (use buttermilk if extra tang desired)

About the ingredients

Cutting cold butter into flour mimics old-school pie crust technique—peppercorn-sized lumps make flaky layers that melt pockets of rich flavor. Cornbread mix comes with sugar, so I drop the original 1 1/4 cup to 1 to stop sweet creeping in. Buttermilk can swap regular milk cleanly, adding tang that cuts cheese fattiness, useful if serving heavier mains. Removing jalapeño seeds is optional but prevents scorching heat; dice finely so the melt releases gradually, not in one insane burst. Smoked paprika stands in for garlic powder—adds boldness and a little smokey edge without overpowering. If no cornmeal mix handy, blend 1 part yellow cornmeal with 1 part all-purpose flour plus baking powder and salt instead. Spaces between drops crucial; crowding bakes dense lumps, not biscuits. Spraying pan rather than flouring reduces sticking and cleanup.

Method

Heat oven to 435°F for crispier crust; spray baking sheet with nonstick spray.
In a medium bowl, whisk cornbread mix, self-rising flour, and smoked paprika for smoky depth replacing garlic powder.
Cut cold butter into dry mix until sizes like peas; don't overwork or mixture warms too much.
Fold in diced jalapeños and shredded cheddar cheese evenly for every bite.
Pour milk gradually, stirring gently just to combine; batter should hold shape but not be too wet.
Spoon half-cup sized mounds spaced 3 inches apart onto baking sheet; allow room for expansion.
Bake 16-18 minutes watching for golden brown edges and firm top that cracks lightly when pressed.
Cool briefly—warm serve with softened butter or honey for contrasting flavors.

Cooking tips

Preheating oven hotter than usual seals edges faster, giving a crunchy casing that locks moisture. Butter chunks need cold straight from fridge—melting butter too soon drains greasiness onto pan, resulting in flat biscuits. Mix dry first before adding milk helps distribute leavening agents uniformly, so you avoid dense spots. Stir milk in gently but thoroughly; overmix creates gluten strings turning crumb rubbery. Drop batter with a large spoon or ice cream scoop for uniform size; if too wet, turn into spoon puddles, too dry, breaks apart on pan. Bake time varies with your oven calibration; watch the color of the edges and test center with a toothpick or gentle press. When surface feels springy but not sticky, it’s near done. Leaving on sheet 5 minutes to firm is essential before removing to avoid breakage—hot biscuits are soft and vulnerable. Serve warm—cold biscuits toughen quickly; reheat wrapped in foil gently.

Chef's notes

💡 Butter chunk size is critical; too small melts early, grease puddles. Pea-sized lumps hold pockets that melt with oven heat. Keep butter cold, cut with two knives right before mixing. Do not overwork flour or warmth builds, losing flakiness. Cornbread mix sugar level impacts crumb; reduce to stop sweet creeping. Swap buttermilk for tang, neat shift in flavor and moisture. Jalapeño seeds trimmed cut heat but dice fine to release slow burn. Smoked paprika staged for garlic powder; adds earth tone, subtle smoky bite without harshness. Baking temp a tad hotter seals edges quickly; crisp shell traps steam for moist inside cores. Watch edges, listen for subtle crackle sound; tactile tests better than timers.
💡 Mix dry ingredients first completely; leaveners distribute evenly, avoid dense lumps. Stir milk gradually; batter should form soft mounds without becoming runny or dry clumps. Overmix triggers gluten strands, rubbery crumb. Dropping batter spaced minimum 3 inches ensures biscuits stay fluffy; crowding causes steaming and doughy texture. Use half-cup scoops or large spoons for uniform sizing, bakes more even. Spray pan over flouring for nonstick; cleaner, avoids gritty underlayers. Baking times vary; watch golden color and toothpick test. Remove biscuits warm from sheet after brief 5-minute rest prevents breakage.
💡 If batter too stiff to drop, slowly add more milk in small doses, never all at once. Substitute vegetable shortening for butter if flavor tolerance low; shorter melts cleaner but flavor dulls. Overbaking dries crust and crumb; edges brown spots, not black scorch marks is cue. If sides pale, baking temp off, adjust accordingly. Adding caramelized onions instead of jalapeños shifts profile towards sweet, savory depth. Pepper jack cheese swap raises spice level noticeably; cheddar pockets milder, creamy. Heavy cast iron or preheated thick pan reduces bottom sogginess, holds stable heat better than thin sheet.
💡 Preheated oven hotter than usual speeds edge crust formation; moisture trapped inside steams biscuits until firm but springy. Butter chunks cold from fridge, incorporated quickly; butter melting too early pools oil under biscuits, flattens structure. Stir milk in gently, folding technique reduces over-working; dense biscuits come from rapid mixing. Listen for faint crackling, smell sharp cheese mingling with smoky paprika notes. Avoid biscuits sticking by spraying pan generously, not trying to flour. Let cool briefly before breaking or slicing—crumb sets slightly, retains softness but gains structure. Prevent cold storage if possible; texture changes rapidly once cooled.
💡 Crowding biscuits on pan ruins texture; steam builds, causes dense blobs not flaky. Watch the crackle; subtle popping sound and springy feel key doneness indicators. Jalapeño heat controlled best by removing seeds and dicing fine. Swapping smoked paprika for garlic powder gives deeper flavor with a hint of smokiness rather than raw pungency. Honey or softened butter serve contrast; sweet spreads mellow sharp cheddar and heat. Batter consistency tricky; too wet spreads thin, dry breaks apart on pan. Baking times vary, trust senses over clock. Remove from pan after 5 minutes; hot stays soft but firm, cool toughens quickly.

Common questions

How to control biscuit heat?

Remove jalapeño seeds; cuts heat fast. Dice finely so bursts slow. Whole seeds scorch, burn flavor. Can swap for milder peppers. Cheese pockets also mellow heat.

Can I use regular milk instead of buttermilk?

Yes, no problem there. Buttermilk adds tang, acidity balances fat. Regular milk keeps lighter crumb, less tangy. Adjust slightly if batter stiff; more milk may help loosen.

Why are my biscuits soggy bottomed?

Often baking pan too thin or cold pan. Preheat baking sheet or use cast iron skillet for solid heat under. Spray pan well but avoid excess oil pooling. Undercooked centers cause soggy feel.

How to store leftovers?

Wrap warm biscuits in foil, keep room temp for a few hours. Longer keep in airtight container fridge; reheat gently wrapped in foil. Not good frozen long term; texture gets rubbery. Can refresh in toaster oven too.