Jalapeño Cheddar Bay Butter Swim Biscuits

SidesBakingBread

Jun 10

Written By Amelia

If you've never made butter swim biscuits before, WHAT ARE YOU WAITING FOR!? Just kidding. This is a GREAT place to start! Sharp cheddar cheese, roasted jalapeños, Old Bay seasoning, and garlic herb butter come together for the ultimate savory biscuit with crispy buttery edges and a soft, fluffy center. You’re going to be obsessed!

About This Jalapeño Cheddar Bay Butter Swim Biscuit Recipe

These Jalapeño Cheddar Bay Butter Swim Biscuits combine everything you love about classic Cheddar Bay biscuits with the ease of a butter swim biscuit recipe. Instead of cutting cold butter into the dough, the biscuits bake directly in melted butter, creating golden crispy edges while keeping the interior incredibly tender. Roasted jalapeños add just the right amount of heat, while sharp cheddar, Old Bay seasoning, and garlic butter make every bite BEYOND addicting!

Why You'll Love This Recipe

Crispy buttery edges and a soft, fluffy center
No biscuit cutting required
Loaded with cheddar cheese and roasted jalapeños
Easy one-bowl recipe
Perfect for cookouts, soups, chili, and holiday meals
Finished with garlic herb butter for extra flavor
Ready in about 35 minutes

Ingredients You'll Need

Salted butter
All-purpose flour
Baking powder
Kosher salt
Granulated sugar
Old Bay seasoning
Garlic powder
Onion powder
Sharp cheddar cheese
Roasted jalapeños
Buttermilk
Melted butter
Fresh garlic
Fresh parsley

How to Make

Start by melting butter in an 9×9 baking dish. In a large bowl, whisk together the dry ingredients, then stir in the cheddar cheese and roasted jalapeños. Add the buttermilk and melted butter and mix just until combined. Spread the batter over the melted butter, score into squares, and bake until golden brown. While the biscuits bake, prepare the garlic herb butter. Brush the warm biscuits generously with the garlic butter and ENJOY!

Tips for Success

Freshly shred your cheddar cheese for the best melt and flavor.
Roast the jalapeños before adding them to the dough for a smoky flavor.
Do not overmix the batter or the biscuits may become dense.
Tent loosely with foil if the tops brown too quickly. (I usually tent around 25 minutes)
Let the biscuits rest for 5 minutes before serving.
Brush with the garlic butter while they're still hot so it soaks into the crust.

Frequently Asked Questions

Can I make these biscuits less spicy?
Yes. Remove the seeds and membranes from the jalapeños before dicing them, or use only one jalapeño.

Can I use pickled jalapeños?
Yes. Pickled jalapeños will add a tangy flavor and work well in this recipe.

Why are they called butter swim biscuits?
The dough bakes in melted butter, allowing the biscuits to essentially "swim" in butter as they bake, creating crispy golden edges and a tender interior.

Can I make these ahead of time?
Yes. Store leftovers in an airtight container and reheat in the oven or air fryer for the best texture.

Can I freeze them?
Absolutely. Freeze baked biscuits for up to 3 months and reheat before serving.

What to Serve With

More Recipes You'll Love

Jalapeño Cheddar Bay Butter Swim Biscuits

Yield: 9

Author: Amelia is NOT a Chef

Prep time: 15 MinCook time: 38 MinTotal time: 53 Min

These Jalapeño Cheddar Bay Butter Swim Biscuits are baked in melted butter for crispy golden edges and a soft, fluffy center. Loaded with sharp cheddar cheese, roasted jalapeños, Old Bay seasoning, and brushed with a garlic herb butter topping, they're an easy side dish that's perfect alongside chili, soup, barbecue, or your favorite summer cookout menu.

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Ingredients

Biscuits

2½ cups all-purpose flour
4 teaspoons baking powder
1¼ teaspoons kosher salt
2 tablespoons granulated sugar
1½ teaspoons Old Bay seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
2 cups buttermilk, room temperature
2 tablespoons melted butter, slightly cooled (for the batter)
6 tablespoons salted butter, sliced (for the pan)
2 cups sharp cheddar cheese, freshly shredded
2 roasted jalapeños, diced

Garlic Butter Topping

3 tablespoons salted butter
1 clove garlic, finely grated
½ teaspoon Old Bay seasoning
1 tablespoon fresh parsley, finely chopped

Instructions

Jalapeño Cheddar Bay Butter Swim Biscuits

Preheat oven to 450°F.
Place the sliced butter in an 9×9-inch baking dish. Transfer to the oven for 5–7 minutes, or until melted and bubbling. Remove from the oven.
In a large bowl, whisk together the flour, baking powder, kosher salt, sugar, Old Bay seasoning, garlic powder, and onion powder.
Stir in the cheddar cheese and diced roasted jalapeños.
Add the buttermilk and melted butter. Stir just until combined. The batter will be thick. DO NOT OVER-MIX!
Pour the batter directly over the melted butter in the baking dish. Do not stir.
Gently spread the batter to the edges and score into 9 squares.
Bake for 28-38 minutes, or until golden brown and cooked through. Place a lined baking sheet underneath the dish to catch any butter overflow. Because butter swim biscuits are very soft in the center, I like to gently pull apart the seam between the center biscuits with a butter knife to check for doneness. If the center still looks wet or doughy, continue baking for a few more minutes and check again. If the tops are browning too quickly, loosely tent with foil while they finish baking.
While the biscuits bake, melt the 3 tablespoons butter in a small saucepan over low heat. Add the garlic and cook for about 30 seconds, just until fragrant. Remove from the heat and stir in the Old Bay seasoning and parsley.
As soon as the biscuits come out of the oven, brush generously with the garlic butter.
Let rest for 5 minutes before serving.