Easy Jalapeno Cheese Biscuits (With Havarti)

If you’re craving something rich, flaky, and packed with the tangy goodness of cheese, these one-bowl jalapeno Havarti biscuits are about to become your new favorite. Made with simple pantry ingredients, these biscuits bake up light, fluffy, and perfectly golden—ideal for breakfast, lunch, or an afternoon snack. The key to their fluffiness lies in careful dough preparation. Once you’ve got the proper ratios, they’re well worth the little bit of effort. And let’s be honest—warm biscuits, smeared with butter right out of the oven, can’t be beat, making the whole process worth it.

Growing up, biscuits were a staple in our home. It didn’t matter whether they were plain or occasionally overbaked; I loved the crispy exterior and the way the layers would pull apart, just waiting to be slathered in butter or homemade preserves. As a mother, I came to appreciate the humble biscuit even more—especially when times were tight. Made with simple, affordable ingredients, they were a comforting, budget-friendly way to fill hungry tummies. Stocking a solid baking pantry has come to my rescue more than once, and I can’t recommend it enough. Whenever a sweet or savory treat is needed, these easy, fluffy jalapeno Havarti biscuits are perfect.

Do you love cheesy biscuits and need another tender biscuit recipe? My baking powder biscuits with smoked gouda have an excellent flaky texture, too.

Why You’ll Love These Jalapeno Cheese Biscuits

​Simple Ingredients, Big Flavor: You likely already have everything in your pantry to make these delicious biscuits. The addition of Havarti cheese adds a mild tang without overpowering the subtle heat from the jalapenos.

Fluffy and Light: When treated with care, the dough results in soft, flaky layers inside and a crisp exterior that holds up beautifully.

Perfect for Customization: You can easily swap in different cheeses or omit the jalapenos if you prefer a milder biscuit. However, the combination of Havarti and jalapeno is genuinely something special.

The Story of Cheesy Canadian Biscuits

​Biscuit-making in Canada has deep roots in both British and Indigenous food traditions. Originally, biscuits were simple, hearty fare made from basic pantry ingredients like flour, salt, and baking powder. These early Canadian biscuits often served as a filling and economical addition to meals, especially in rural areas where people relied heavily on what they could grow and preserve. They became a staple in Canadian households, where biscuits often accompanied stews and soups or were served with homemade preserves as a sweet treat.

While many traditional Canadian biscuits were plain, including cheese in modern recipes has become popular, bringing a new richness and depth to the simple biscuit. Cheese, particularly sharp varieties like cheddar, has long been a key ingredient in Canadian cooking, and it is known for elevating basic dishes. Adding cheese to biscuits enhances flavor and texture, making them fluffier and more indulgent. Cheese offers a savory contrast to the biscuit’s natural flakiness, whether it’s sharp cheddar or a creamy variety like Havarti.

Cheese and biscuits go hand in hand in Canadian cuisine, with cheese often added to create the perfect balance of savory flavor in both savory and breakfast biscuits. These jalapeno Havarti and cheese-filled biscuits have become staples at many Canadian tables, from cozy family dinners to festive gatherings. The fusion of homemade biscuits with flaky layers of cheese highlights the creativity of Canadian cooks, who often add twists to traditional recipes.

In fact, cheese in biscuits isn’t just about flavor; it’s about bringing people together. The comforting aroma of fresh-baked biscuits, especially with melted cheese, evokes the warmth of home and the joys of gathering around a shared meal. With the rise of local cheese producers across Canada, like those in Quebec and Ontario, Canadians can now enjoy the rich flavors of locally made cheeses in their favorite biscuit recipes, taking them from simple comfort food to a beloved treat.

Let’s Talk About the Biscuit Dough

​The ideal biscuit should have a soft, fluffy interior and a slightly crispy exterior. The key to achieving this is in how you handle the dough—especially the butter. Use cold butter rather than room temperature, as it creates air pockets while baking, resulting in a fluffy texture. When the butter melts, it creates steam that helps the biscuits rise.

If the butter is too soft, it will mix too easily with the flour, and you will lose those beautiful, flaky layers.

But it’s not just about the butter. Gentle handling of the dough is essential. Overworking it can lead to tough, dense biscuits because the gluten in the flour will develop too much.

Keep it gentle—this is not bread dough! Add your cold, cubed butter to the dry ingredients—flour, baking powder, and salt. Use a pastry cutter, a regular fork (the tines work well), or your hands to work the butter and flour mixture into small pieces about the size of small peas. You want a crumbly mixture, not a thoroughly mixed dough, to achieve those signature flaky layers.

After the butter is cut in, add your wet ingredients—milk and vegetable oil—and stir gently until just combined. First, a shaggy dough forms, which is normal. You want to avoid overmixing, so just stir until the dry ingredients are barely incorporated into the wet ingredients, forming a soft dough ball. This texture will be slightly sticky, but that’s fine; don’t overwork it.

Then, add the jalapeno Havarti cheese and red onion, ensuring they’re evenly distributed.

Any home baker knows that the most significant pain point of biscuit making is the clean-up. Let’s aim for a lightly floured surface with some extra flour at the edge of your work area. That extra flour can be added while working the biscuit dough into a softball. You will know it’s ready for rolling when it’s no longer sticky. Dust the rolling pin to help it from sticking the dough as you roll it into an inch-thick sheet. You can then use a three-inch round biscuit cutter to cut the dough.

Note: I started using a glass tumbler to cut my biscuits when I was small. I used a round cookie cutter for more uniform shapes as I grew. But here’s the thing: you don’t have to stick to the traditional round shape for your fluffy biscuits. You can just as easily roll the dough into a thick rectangle, bake it as a solid loaf, and slice it once it’s baked. The beauty of homemade biscuits is that they’re flexible — you can shape them however you like. They’ll turn out delicious every time.

Once you have the jalapeno Havarti biscuits on the baking sheet, sprinkle the top of the biscuits with black pepper before popping them into a hot oven. We are baking these at 450 degrees for 12-15 minutes or until they appear golden near the bottom edge.

You can serve these hot with butter as a quick bread to accompany soups, stews, or chilis. They also make an excellent breakfast biscuit with eggs and a thick slice of Canadian back bacon! However, if you eat these, I promise you will be amazed at how fluffy they are!

Ingredients

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

All-purpose Flour– provides structure to the biscuits while keeping them soft and tender. I use Five Roses flour for all my baking and have since I was old enough to start tinkering in the kitchen on Mom’s woodstove (we grew up off the grid).

Salt: Adding this enhances the savory flavors and balances the richness of the cheese. A big ”ol box of Windsor table salt generally lasts a long time and is ideal for baking.

Baking powder-Will help the biscuits rise, creating a light and fluffy texture. Magic baking powder by Kraft Canada is a great product that I always have on hand.

Vegetable oil – Adds richness and moisture to the dough. Unico oils are both economical and readily available in your local grocers. Plus, the company has been around since 1917.

Milk – Provides the necessary moisture and helps blend the dry ingredients into a smooth batter. I love Neilsen Dairy. 

Grated jalapeno Havarti cheese – Adds a mild tang and creaminess, perfect for a savory biscuit. Castello brand cheeses make an excellent choice!

Minced red onion: A slight bite complements the cheese and jalapeno flavor.

Black pepper – Enhances the overall savory flavor of these biscuits.

Substitutions and Add-Ins for Jalapeno Havarti Biscuits

​All-purpose flour—A 1:1 gluten-free flour blend can make these biscuits gluten-free, though the texture may be slightly denser.

Salt—You can skip the salt if needed, but it helps balance the richness of the cheese and the heat from the jalapenos, so the biscuits may taste a little flatter without it.

Baking powder—If you don’t have baking powder, you can substitute a mixture of 1/4 tsp baking soda and 1/2 tsp cream of tartar, but the texture may differ slightly.

Vegetable oil—Any neutral oil, such as canola, grapeseed, or avocado oil, can replace vegetable oil. Coconut oil also works, but it imparts a mild coconut flavor.

Milk—Any dairy or non-dairy milk, such as almond milk, oat milk, or soy milk, can be used here. These provide moisture and help the dry ingredients come together smoothly.

Grated jalapeno Havarti cheese—Sharp cheddar cheese, Pepper Jack, or other strong cheese are good substitutes for the Havarti, though they will have a different flavor and texture. 

Minced red onion— Chopped chives, green onion stems, or finely diced shallots can provide a similar savory bite with a slightly different flavor.

Black pepper— A pinch of cayenne or paprika can replace black pepper with an added kick or a different flavor profile.

To increase the spicy kick of these cheese biscuits, try mincing some fresh jalapeño peppers into the dough. Or add a whole slice on top of the cheese biscuits for a colorful green addition that clearly shows diners it’s got some pep. 

Expert Tips, Serving, and Storing Suggestions for These Jalapeno Biscuits

​Tip #1: Work the dough gently. When mixing all the ingredients, it’s important not to overwork it. The biscuit dough should be mixed just until everything comes together, and it should remain slightly sticky before turning onto your lightly floured work surface. 

Tip #2: Don’t Use Too Much Flour. While working with biscuit dough, adding more flour than needed is easy, especially when the dough feels sticky. Be careful not to over-flour your work surface or rolling pin, as too much flour can make the biscuits dense and tough. Lightly flour the surface and rolling pin to prevent sticking, and remember, it’s okay if the dough is a little sticky!

Tip #3: Taller Biscuits. To make the biscuits taller, roll the dough to about three-quarters of an inch thick and bake for a minute or two longer.

These easy cheesy biscuits bake up golden brown and are perfectly flaky right out of the oven. Serve them warm for breakfast sandwiches or enjoy them on their own—whether you stick to plain biscuits or add a cheesy twist, they’re some of the best biscuits you’ll ever have. Leftover biscuits can be stored and reheated for the perfect snack or part of a delicious meal.

For longer storage, you can freeze these biscuits, which is great if you have a baking day free for meal prepping for your family. To reheat, simply thaw to room temperature and eat or heat in the microwave or toaster oven for a minute or two.

If you’ve tried these delicious flaky biscuits or perhaps tested out another cheese in your plain biscuits I would love to know how it was. Please rate and comment for future readers to know what you did or didn’t like about this recipe. As always happy baking!