Cheesy Jalapeño Bacon Butter Swimming Biscuits

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.

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.

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

• 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

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. 

Recipe FAQ

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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