Easy Jalapeno Cheese Sourdough Biscuits
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If you’re looking for a super quick and easy sourdough biscuit recipe that is buttery and melts in your mouth, then you need this recipe! Just throw your ingredients into a food processor or blender with a dough attachment and mix it up. Roll it out, cut it into squares, and then bake them. It’s that easy! In the end, you’ll have the best homemade biscuits of your life.

In this version, I went for a spicy flair and added pepper jack cheese and jalapeno slices. However, if you prefer a milder flavor, you can always omit these mix-ins or swap them out for something else. You can even make them into plain biscuits for strawberry shortcake or Chicken Pot Pie with Sourdough Biscuits.
Tips for Success
- Make sure the butter you use for the biscuits is very cold, frozen is best. The key is to keep the butter from melting so that you get flaky and tender biscuits.
- Use cold sourdough discard if possible to help keep the butter from melting.
- Don’t work the dough too much; doing so will heat up the dough and cause the butter to melt.
- Don’t let these biscuits bake too long; if they are overbaked, they can become dry.
- If you use a jar of jalapeno slices, be sure to pat dry the jalapenos before adding them to the dough to avoid too much extra moisture.
- I recommend using a block of cheese instead of a bag of shredded cheese. Shredded cheese has preservatives added to it which can prevent the cheese from melting properly when baked.

Ingredients
- Flour: I always use unbleached all-purpose flour, but you can use a different type if needed.
- Baking powder: This is what is used to leaven the biscuits.
- Salt: If you use salted butter, you can omit half or all of the salt, depending on your preference.
- Butter: I prefer to use frozen unsalted butter. Placing the butter in the freezer for at least 10-15 minutes before making the dough will help keep it cold throughout, resulting in flaky layers.
- Sourdough discard: A lot of biscuit recipes call for buttermilk, but the sourdough discard will give you a similar tang and tenderness that buttermilk does.
- Milk: I used whole milk, but you can use whatever kind you have on hand.
- Mix-Ins:
- Jalapenos: I used a jar of sliced jalapenos, but fresh will work as well. When using sliced jalapenos, try to pat dry the excess moisture with a paper towel before adding them to the dough.
- Cheese: I used pepper jack cheese for an extra kick, but cheddar cheese would be a great choice as well. If mixing in a food processor or blender, you can just chunk the cheese as it will get broken down when mixed. However, if you are mixing by hand, you will want to shred the cheese with a cheese grater.
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How to Make Your Own Sourdough Starter
This recipe calls for sourdough discard, which is essentially your sourdough starter’s leftovers. A sourdough starter is a live fermented culture of wild yeast and good bacteria made from just flour and water. If you want to make your own sourdough starter, you can find my easy recipe here. Then you can start enjoying homemade sourdough bread and other delicious sourdough discard recipes like sourdough pancakes, cookies, muffins, and more.
Tools to make Sourdough Biscuits
Food processor– Using the food processor makes this recipe a breeze to make. It replaces the need for using a pastry cutter or doing it by hand with a fork. You can also use a blender if it has a dough attachment. I use my ninja on the low (dough) setting and it works great.
Rolling Pin– This is by far my favorite rolling pin. It is butter soft and smooth and just rolls out my dough so well. My link gives you 10% off!
Bench Scraper – I use a bench scraper to cut the dough into 8 equal parts to make square biscuits. However if you prefer round biscuits you can use a biscuit cutter.
How to Make Sourdough Biscuits
Place 2 sticks of butter (1 cup) in the freezer for 10-15 minutes to ensure the butter is very cold when making these biscuits. Cold butter is key to a good biscuit.
Preheat the oven to 425°F.
Cube the butter and add it to a food processor or blender that can mix dough, along with the dry ingredients: flour, baking powder, and salt. Blend for 10-15 seconds, just until the mixture is crumbly. Alternatively, you can make this by hand in a large mixing bowl. Coat the butter in the flour mixture and squeeze the butter with your fingers until a crumbly mixture is formed, or use a pastry cutter.

Add in the remaining ingredients: sourdough discard, jalapeno slices, cheese, and milk. Blend again for about 20-30 seconds until the biscuit dough comes together. It should look shaggy, not smooth or fully incorporated. You do not want to overmix the dough. If you are doing it by hand, stir in the ingredients and then place on a floured surface to knead for just a minute until the dough forms. Note: for the cheese, you can have it cubed if it is going in a food processor. If you are mixing by hand, you need to grate the cheese.

Once mixed, place the dough on a lightly floured surface. Add a light dusting of flour on top and roll the dough once or twice so it is flat. Fold the dough into thirds, bringing one layer on top of the other like a trifold. Roll out the dough and then turn it 90 degrees and fold it up one more time. Roll the dough into a thick rectangle, roughly 6″ wide x 12″ long.
Using a bench scraper or sharp knife, cut the dough into 8 even pieces or, if you prefer smaller biscuits, you can cut them into 10 or 12 pieces.

Place the biscuits on a parchment paper-lined or silicone non-stick lined baking sheet.
Brush the tops with a little bit of milk to get a golden brown biscuit.

Bake the biscuits for 15-17 minutes until browned and baked through.

Brush the tops with melted butter, then remove them from the pan and place them on a cooling rack to finish cooling.
Storage instructions for sourdough biscuits
Leftovers can be stored in an airtight container at room temperature for up to 3 days. Keep in the refrigerator for up to 5 days.
These biscuits can be frozen. Simply place them in a freezer-safe bag and freeze them for up to 3 months. Thaw them overnight in the refrigerator or at room temperature and quickly warm them up in the microwave.

Serving Sourdough Biscuits
These Jalapeno Cheddar Sourdough Biscuits make for a delicious side dish, breakfast, or snack. Or even better, can you imagine how delicious these would be with sausage gravy?! While they taste great by themselves, you can top them with jam, honey (or hot honey), or butter.

Jalapeno Cheese Sourdough Biscuits
Ingredients
- 280 grams unbleached all-purpose flour 2 cups
- 13 grams baking powder 1 Tablespoon
- 9 grams salt ½ Tablespoon
- 227 grams unsalted butter 1 cup
- 176 grams sourdough discard 1 cup
- 105 grams milk ½ cup
- 150 grams pepper jack cheese 1 cup
- 70 grams jalapenos, sliced ½ cup
Instructions
- Place the butter in the freezer for at least 15-30 minutes to chill. If you have time, let the butter fully freeze before using as this will produce a better biscuit.227 grams unsalted butter
- Preheat the oven to 425℉
- Cut the butter up into cubes and place in a food processor (or blender with dough capabilities) with the flour, baking powder, and salt. Or you can mix by hand or with a pastry cutter.280 grams unbleached all-purpose flour, 13 grams baking powder, 9 grams salt
- Blend for 10-15 seconds until you have a crumbly mixture.
- Add the sourdough discard, milk, cubed cheese, and jalapenos and pulse again until combined about 20-30 seconds. If you are mixing by hand use shredded cheese instead and knead until just combined.176 grams sourdough discard, 105 grams milk, 150 grams pepper jack cheese, 70 grams jalapenos, sliced
- Once mixed, place the dough on a lightly floured surface. Add a light dusting of flour on top and roll the dough once or twice so it is flat. Fold the dough into thirds, bringing one layer on top of the other like a trifold. Roll out the dough and then turn it 90 degrees and fold it up one more time. Roll the dough into a thick rectangle, roughly 6" wide x 12" long.
- Using a bench scraper cut the dough into 8 equal parts, or smaller if you prefer a smaller biscuit.
- Place on a parchment or non-stick silicone lined baking sheet and brush the tops with milk.
- Bake for 15-17 minutes or until lightly golden brown.
- Brush butter on the top of each and place on a cooling rack to cool.
Notes
Tips for Success
- If your dough is too dry add a 1-2 Tbsp of cold water to the dough.
- Make sure the butter you use for the biscuits is very cold, frozen is best. The key is to keep the butter from melting so that you get flaky and tender biscuits.
- Use cold sourdough discard if possible to help keep the butter from melting.
- Don’t work the dough too much; doing so will heat up the dough and cause the butter to melt.
- Don’t let these biscuits bake too long; if they are overbaked, they can become dry.
- If you use a jar of jalapeno slices, be sure to dry off the jalapenos before adding them to the dough to avoid too much extra moisture.
- I recommend using a block of cheese instead of a bag of shredded cheese. Shredded cheese has preservatives added to it which can prevent the cheese from melting properly when baked.
These are so good. My husband and Dad love them.
Unbelievably good recipe – great way to use your sourdough discard, but the recipe itself is excellent, everyone is requesting I make this again!
These biscuits were really good. I will be making them again. I think they would be really good with chili.