For the most parts, breakfast food around our house is a healthy affair.  Oatmeal every which way, a green smoothie every single day, whole grain pancakes with fruit, etc.  For the most part this suits me just fine.  A big ol’ plate of eggs, bacon and potatoes has never been my thing.  But my biggest weakness?  Well, that would be biscuits.  Fluffy, flaky and buttery – they are sort of a constant, baseline craving for me.  I generally ignore it and make a healthier choice but once every few months or so I will indulge.  It was time.

The craving had reached fever pitch and on that particular day, I was in the mood for something with Mexican flavors.  I mixed in diced jalapeño and a generous amount of shredded cheddar.  That was already fantastic.  But then, that part of me that can never refuse a runny egg piped up and the next thing I knew, I ended up with this – a jalapeño cheddar biscuit topped with avocado, salsa, and a poached egg.  Thank goodness such things freeze incredibly well.  I popped all the unbaked biscuits into the freezer before I could have seconds.  But of course, now I know they are there, already tempting me till next time.


For the biscuits: 

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • ¼ tsp. coarsely ground pepper
  • 8 tbsp. cold unsalted butter, cut into small pieces
  • 3 oz. sharp cheddar cheese, shredded
  • 2 jalapeño peppers, seeded and finely minced
  • ¾ cup milk
  • 1 tbsp. butter, melted

For serving: 

  • Salsa
  • Sliced Avocado
  • Eggs (poached, fried, whatever you prefer)


  • 01

    Preheat the oven to 400˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  In a medium bowl, combine the flour, baking powder, and salt.  Whisk to blend.  Stir in the pieces of butter and toss to coat in the dry ingredients.  Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas.  Stir in the cheddar and diced jalapeños and toss briefly to combine.  Pour in the milk and stir gently with a fork until a sticky dough has formed.

  • 02

    Turn the mixture out onto a well floured work surface.  Don’t worry if the dough has some dry bits.  Briefly knead until the dough is mostly cohesive and no longer sticky, being careful not to overwork it.  Form the dough into a square slab about 7 x 7″.  Use a sharp kitchen knife and cut into thirds in one direction, and then the other to form 9 square biscuits.*  Transfer the biscuits to the prepared baking sheet and brush the tops of the biscuits lightly with the melted butter.

  • 03

    Bake for about 18 minutes, rotating the pan halfway through baking, until the tops are golden and the biscuits are baked through.  Transfer to a wire rack and let cool slightly before serving.  Serve as desired with salsa, avocado and eggs.

  • 04

    *At this point, the unbaked biscuits can be frozen.  When ready to bake, simply bake directly from the freezer as directed above and add a few minutes onto the baking time (no need to thaw first.)
  • Lauren Ochoa

    How did you know Annie? I’m 36 weeks pregnant and I’ve been thinking about homemade biscuits and eggs. When I went into labor with my last baby I happened to have some frozen biscuits stashed away and so (because I’m a naughty girl who doesn’t believe women in labor should do so on an empty stomach) I had my husband make some biscuits and eggs for me before we left for the hospital. I am sooooo ready for a repeat of that. Like, right now please…

  • marie @ little kitchie

    Looks like a perfect breakfast!!

  • annieseats

    I agree. Labor on an empty stomach is nutty. My old OB was fine with eating during labor, which I appreciated :)

  • Annie Lindsay

    I tend to eat a lot of eggs for dinner since they’re so quick and easy and pairing it with avocado has been my new obsession! I can only imagine the biscuits are to die for.

  • This looks SO delicious, Annie!

  • Oh. My. Gah.

  • Amelia

    Oh my, give me two! Biscuits plus a dippy egg= dreamy breakfast. This looks incredible.
    The next time you and the family come to Charleston, we are taking you out to breakfast twice. Once to Hominy Grill & the second to Poogan’s Porch. They are my top two favorite places for biscuits! I seriously cannot pick which place has better ones.

  • omg! this looks delicious!!!

  • Brittany Greer

    YUM! I have been making a jalapeno cheddar buttermilk cornbread (using jiffy corn muffin mix) and my husband and i eat the whole pan in one sitting. The combination is dangerous. This looks so amazing.

  • Warm Vanilla Sugar

    This looks fabulous! I had something similar for dinner tonight without those FAB looking biscuits. Yum!!

  • Elizabeth from Indy

    I want to eat this right now…and it is 8 at night! :)

  • annieseats

    Yes! It’s a date. Or two dates!

  • Wow! Do these ever look good! Pinning to Pinterest right now!

  • Trisha

    I consider you the baking queen and turn to you whenever I need cupcake inspiration, bu holy crap I think this is the best looking thing I have ever seen on your site! This right here cures my constant craving for both biscuits and Mexican food. Can’t wait to try!

  • annieseats

    Well that is some high praise indeed! Thank you very much :)

  • Linda M.

    Let me just say I adore biscuits. There are a couple of diners in Dallas known for their biscuits – beer biscuits, biscuits the size of dessert plate, you name it. That is usually my impetus for going out for breakfast. I also love to make them just for me, but never thought about freezing them, I just eat the whole batch over the course of a day or so :-) I usually make drop biscuits simply because I am lazy – I could freeze those as well-right? You have made me very happy today with this new knowledge!

  • I can’t keep biscuits in the freezer…because I come up with excuses to EAT THEM ALL. Like, as snacks. Midday snacks. But maybe if I could officially call these breakfast, it would be okay…

  • I will second Poogan’s Porch…I brunched there while in Charleston last year…AMAZING.

  • L.A. Brown

    Why or why isn’t this on my breakfast table this morning? There’s always next Sunday. Pinned.

  • Tara

    Made it Sunday morning. Fantastic!! The fact that I have some in the freezer right now is tough for me to not eat one every day.

  • annieseats

    Absolutely! Any size/shape can be frozen.

  • Melissa Brooker

    Ooohh! I am SO making these for breakfast on Saturday! My husband and i both love a good runny egg, and anything biscuit and Mexican! This is right up my alley! Thanks Annie!

  • ooooo yummy…. yum yum. This looks epic. Must mate

  • Kat

    I made these for breakfast today – unfortunately we didn’t get as far as salsa, egg and avocado as they were just too good and we ate them plain, straight from the oven.

  • Jessica Hinson

    Had this for dinner the last two night, so good!! Going to be in our go-to weeknight rotation =)

  • Ally

    Just want to say that this is my go-to biscuit recipe! Sooooo yummy! I always freeze some so I can have them during the week when I’m too busy to cook breakfast!! I’ve got some in the oven as we speak!