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Home » Bread & Biscuits » Cheesy Jalapeño Bacon Butter Swimming Biscuits

Cheesy Jalapeño Bacon Butter Swimming Biscuits

Published: Dec 3, 2020 · Modified: Sep 3, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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These Cheesy Jalapeño Bacon Butter Swimming Biscuits are super easy to make and are the perfect comfort food. They are great for your next chili night, game day, or get together with friends + family.

Overhead of Cheesy Jalapeno Bacon Butter Swimming Biscuit on a small wooden paddle stacked and on open off to the side

Updated June 2022 with more details, ingredient notes, etc.

My Green Chile Cheddar Butter Swimming Biscuits are getting a glow up! This time, I’m using Tillamook's Farmstyle Thick Cut Mexican Cheese, lots of bacon bits, and spicy jalapeños. If you have ever been intimated by biscuits before you have to give butter swimming biscuits a try.

You don’t need a biscuit cutter or to turn the dough out to knead. Instead, the dough is made in one bowl and pour it out in a 9x9 pan with melted butter. Flatten, pre-cut, and baked. These Cheesy Jalapeño Bacon Butter Swimming Biscuits are easy and delicious and are a must-have for your next soup or chili night. Plus, leftovers are amazing for breakfast sandwiches, croutons, or even served with sloppy joes.

Angle of Cheesy Jalapeno Bacon Butter Swimming Biscuit torn open slightly with whole biscuits in the background stacked on a small wooden paddle

Why You'll Love this Recipe

  • Flavor biscuit bomb! Spicy from the jalapeños, buttery, ultra cheesy from the shredded cheese, and meaty from the bits of bacon.
  • Fluffy inside with a crispy cheese bottom
  • Best served with chili or soup nights
  • Leftovers are perfect for breakfast sandwiches or homemade croutons

Ingredients

Cheesy Jalapeño Bacon Butter Swimming Biscuits Ingredients Photos
  • Flour: I use all-purpose flour. I have not tested this recipe with other flour substitutes.
  • Salt: helps enhance the flavor or the biscuits. I use kosher or sea salt.
  • Baking Powder: helps our biscuits rise and be fluffy.
  • Buttermilk: gives us tanginess. Can use store bought butter or make buttermilk substitute. See the substitution note below.
  • Garlic Powder: gives our biscuits even more flavor
  • Thick Cut Mexican Cheese: thick cut works best for this recipe! Hand shred your own OR buy Tillamook's thick cut cheese
  • Jalapeno: I used fresh jalapeño but could use candied for a more mellow spice
  • Butter: we melt right before put it into the oven. The butter soaks into the biscuits making a truly indulgent and delicious biscuit. I use unsalted since there's salt in our biscuit recipe.

Step-by-Step Instructions

Cheesy Jalapeño Bacon Butter Swimming Biscuits Step by Step Progress Photos

This recipe is SUPER easy to make! But, start by preheating the oven to 450°F. Next, we’re going to throw this biscuit dough together…

  1. Whisk dry ingredients in a large bowl until combined.
  2. Add-in thick-cut Mexican cheese and bacon bits. Combine with a spatula or wooden spoon.
  3. Add in buttermilk and jalapeños.
  4. Mix until just combined with a spatula or wooden spoon.
  5. Once the oven is pre-heated to 450°F. Melt butter in a microwave-safe bowl for 1 minute. Pour into a 9x9 baking pan.
  6. Turn dough into the pan. Flatten out with a spatula or off-set spatula.
  7. Pre-cut 9 squares with a knife.
  8. Top with a sliced jalapeño in each square.
  9. Bake for 30-35 minutes. Let sit for 5 minutes for the butter to soak into the butter.
  10. Use a metal spatula and serve biscuits.

Expert Tips

  • Measure Flour Correctly! Don't just scoop flour out from the bag. It will usually weight much more than what you need. I have a small digital scale, I like to use when I measure flour. But you can also try using the spoon and level method to more accurately measure flour. Learn how to measure your flour properly here!
  • Don’t Open the Oven Door: when you open the door, while your biscuits are baking, you're letting heat out and letting cool air into the oven. This can result in the biscuits baking unevenly so keep the doors closed and make sure oven light is to closely watch them.
  • Get a Baking Dish with High Walls: this makes sure the butter does not overflow into the oven. You can also place a sheet pan on the rack underneath the biscuit to catch any overflowing butter.
  • Use a Metal Spatula! The butter and cheese when baked creates the most amazing crusty bottom on the biscuits. A metal spatula helps make sure you can really get underneath the biscuits to ensure the delicious crispy bottom stays intact. Use something similar to this. 
Cheesy Jalapeño Bacon Butter Swimming Biscuits in a 9x9 white square pan

Recipe FAQ

Can I melt butter before the oven pre-heats or before making the batter?

I recommend melting butter after you've made the batter and the oven is fully pre-heated. You want this butter nice and liquid-y so that it spreads all around the biscuits and sometimes if you are making your batter the butter can harden into a solid while waiting.

What kind of cheese should I use for this recipe?

Use High Quality Cheese! What makes these biscuits so amazing is the cheese! I recommend Tillamook Thick Cut or hand shredding your own for this recipe. Most grocery story cheese doesn't melt well in the oven which is why I don't recommend it for this recipe.

Substitutions

  • Buttermilk : In a bowl combined 1.5 tablespoons of lemon juice or white vinegar (NOT WHITE WINE VINEGAR) and mix it with 1.5 cups of milk (I used whole milk). Let it sit out for 10 minutes at room temperature until curds form.

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Overhead of Cheesy Jalapeno Bacon Butter Swimming Biscuit on a small wooden paddle stacked and on open off to the side

Cheesy Jalapeño Bacon Butter Swimming Biscuits

Mara
Biscuit beginner? These Butter Swimming Biscuits are easy and delicious thanks to being baked in a pool of butter. It's full of bacon crumbles, diced jalapeno and lots of hot cheese. Soft on the inside and a crispy buttery cheese bottom. Perfect with soup, chili or on breakfast sandwiches.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting time 5 minutes mins
Total Time 50 minutes mins
Course Side Dish, Snack
Servings 9 people
Calories 352 kcal

Ingredients
  

  • 8 tablespoons unsalted butter
  • 2.5 cups AP Flour
  • 4 teaspoons baking powder
  • 2 teaspoons garlic powder
  • 1 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 2 cups mexican shredded cheese I recommend Tillamook's Thick Cut Farm Style Shredded Cheese
  • 1.5 cups buttermilk
  • 2-3 jalapeños seperated into 3-4 tablespoon diced jalapenos and 9 slices of jalapenos
  • 4 slices bacon (cooked) chopped/crumbled

Instructions
 

  • Pre-heat oven to 450°F.
  • Whisk dry ingredients in a large bowl until combined.
  • Add-in thick-cut Mexican cheese and bacon bits. Combine with a spatula or wooden spoon.
  • Add in buttermilk and jalapeno.Mix until just combined with a spatula or wooden spoon.
  • Once the oven is pre-heated to 450°F. Melt butter in a microwave-safe bowl for 1 minute. Pour into a 9x9 baking pan*.
  • Turn dough into the pan. Flatten out with a spatula or off-set spatula.
  • Pre-cut 9 squares with a knife.
  • Top with sliced Jalapeño in each square.
  • Bake for 30-35 minutes.
  • Let sit for 5 minutes for the butter to soak into the butter.
  • Use a metal spatula** and serve biscuits.

Notes

*Make sure the pan you use has high walls to make sure the butter does not overflow out into the oven. You can place a sheet underneath to catch any overflowing butter.
**Use a small metal spatula to remove biscuits. The butter and cheese create a delicious crispy bottom to the biscuits and a metal spatula will help make sure it stays intact. Use something similar to this. 
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 352kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 754mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 4mg | Calcium: 338mg | Iron: 2mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Comments

  1. Michele Durden says

    June 11, 2024 at 4:56 pm

    5 stars
    Loved this recipe.
    Have you ever doubled this recipe? If so in a large dish or 2 9x9? And how much butter

    Reply

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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