Oh, you are in for a treat! These Jalapeño Cottage Cheese Biscuits are my latest obsession—spicy, smoky, and unbelievably creamy with a texture that’s just perfect. The secret? Blended cottage cheese keeps them tender, while sautéed jalapeños (trust me, don’t skip this step!) ensure no sogginess, just pure flavor. As a busy mom of two, I love recipes that are quick, fuss-free, and packed with personality—just like these biscuits. They’re a hit at our family table, whether we’re serving them with soup for dinner or grabbing one as a snack. Get ready to fall in love with every cheesy, spicy bite!
Table of Contents
Table of Contents
Why You’ll Love These Jalapeño Cottage Cheese Biscuits
Let me tell you why these biscuits are about to become your new favorite thing:
- Quick & easy – From bowl to table in under 35 minutes (perfect for my chaotic mom life!)
- Flavor bombs – That smoky bacon, spicy jalapeño, and creamy cheese combo? *Chef’s kiss*
- Magical texture – Crispy edges with the softest, fluffiest center thanks to blended cottage cheese
- Kid-approved (mostly!) – My picky eater devours these, though I sometimes go light on the jalapeños for him
- Endlessly adaptable – Swap in whatever cheese or add-ins you’ve got (I’ll share my favorite variations later!)
Seriously – one bite and you’ll be hooked just like my family was!
Ingredients for Jalapeño Cottage Cheese Biscuits
Here’s everything you’ll need to make these flavor-packed biscuits (and why each ingredient matters!):
- 1 cup full-fat cottage cheese – Blended smooth (this is KEY for that dreamy texture!)
- 1 ½ cups self-rising flour – No need for extra leavening agents
- 6 slices bacon – Cooked until very crisp and crumbled (floppy bacon = sad biscuits)
- 1 large jalapeño – Seeded, diced, and thoroughly patted dry (I use paper towels like I’m on a mission!)
- ½ cup shredded Monterey Jack or Pepper Jack – For that melty goodness
- 2 oz cold cream cheese cubes (optional) – Tiny surprises that make them extra “popper”-like!
Pro tip: Measure everything before you start mixing – these come together fast!
How to Make Jalapeño Cottage Cheese Biscuits
Alright, let’s get these spicy little beauties in the oven! Follow these simple steps, and you’ll have golden, fluffy biscuits in no time. Just remember – the key is keeping everything dry and not overmixing (I learned that the hard way with my first hockey puck batch!).
Preparing the Ingredients
First things first – tackle those jalapeños! I cut them in half lengthwise, scrape out all the seeds (unless you want extra heat), then dice them small. Here’s the crucial part: press those diced peppers between paper towels like you’re squeezing out every last drop of moisture. For the bacon, cook it until it’s crisp-crisp – we’re talking almost burnt edges here. Let it cool completely before crumbling. If using cream cheese, keep those cubes chilled right until mixing time.
Mixing the Dough
Grab your blender or food processor and whizz the cottage cheese until it’s completely smooth – no lumps allowed! In a large bowl, gently stir it together with the flour just until combined (I use a fork for this). Now the fun part – fold in your bacon, jalapeños, shredded cheese, and those cold cream cheese cubes if you’re using them. Go easy here! Overmixing makes tough biscuits, and we want fluffy clouds of deliciousness.
Baking the Biscuits
Heat your oven to 400°F (200°C) while the dough rests for about 5 minutes – this helps the flour hydrate. Scoop 8 equal portions onto your lined baking sheet (I use an ice cream scoop for this). Bake for 16-20 minutes until they’re beautifully golden with slightly darker edges. Let them cool for at least 5 minutes – I know it’s tempting, but this lets the cheesy centers set properly. Then dig in while they’re still warm!
Print
Irresistible Jalapeño Cottage Cheese Biscuits in 35 Minutes
Spicy, smoky, and creamy Jalapeño Cottage Cheese Biscuits with a perfect texture. Fresh jalapeños are sautéed or dried to prevent sogginess.
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
Ingredients
- 1 cup full-fat cottage cheese (blended until smooth)
- 1 ½ cups self-rising flour
- 6 slices bacon, cooked until very crisp and crumbled
- 1 large jalapeño, seeded, diced, and patted dry
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese
- 2 oz cold cream cheese, cut into tiny cubes (optional, for extra ‘popper’ effect)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Ensure bacon is crisp and cool. Ensure jalapeños are dry.
- In a bowl, combine the blended cottage cheese and flour until a dough forms.
- Gently fold in the bacon, jalapeños, shredded jack cheese, and the cold cream cheese cubes (if using).
- Divide dough into 8 portions. Drop onto the baking sheet.
- Bake for 16–20 minutes until the edges are golden brown. Let cool for 5 minutes before serving so the cheese sets.
Notes
- Fresh jalapeños release water while baking, which can create a soggy center. Sauté the diced jalapeños for 3 minutes or pat them extremely dry with paper towels before adding them to the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
Tips for Perfect Jalapeño Cottage Cheese Biscuits
Let me save you from my first biscuit disaster! That batch turned out dense because I didn’t dry the jalapeños enough – lesson learned. Here’s how to nail these every time:
- Sauté those jalapeños – Just 2-3 minutes in a dry pan drives off extra moisture better than patting alone
- Chill sticky dough – If your dough feels too wet, pop it in the fridge for 10 minutes (cottage cheese brands vary in moisture)
- Watch the clock – At 16 minutes, peek for golden edges. Overbaking dries them out fast!
- Go rustic – These aren’t meant to be perfect rounds. The craggier they look, the more crispy edges you get!
Now you’re armed with all my hard-won biscuit wisdom – go bake with confidence!
These warm, flaky biscuits pair perfectly with this cozy Creamy Garlic Chicken for a comforting family dinner.
Ingredient Notes and Substitutions
Got an ingredient missing? No worries! Here’s how to tweak these biscuits without losing that magic:
- Greek yogurt – Works in place of cottage cheese, but expect a slightly tangier flavor (I like using ¾ cup since it’s thicker)
- Gluten-free flour – Use a 1:1 blend with ½ tsp xanthan gum per cup to mimic self-rising flour’s lift
- Turkey bacon – Adds less smoky punch, so I bump up the jalapeños when using it
- Pepper varieties – Poblano for milder heat, habanero for fiery kick (wear gloves!)
Just remember – every swap changes the texture a bit. My first yogurt batch was denser but still delicious!
If you’re a fan of savory bakes, don’t miss the ultra-soft Cottage Cheese Garlic Rolls—perfect for any soup or stew.
Serving Suggestions for Jalapeño Cottage Cheese Biscuits
Oh, the possibilities! These biscuits shine brightest when they’re still warm from the oven. My family loves them split open with a smear of honey butter melting into all those nooks and crannies. They’re absolute perfection dunked in tomato soup (trust me!) or served alongside scrambled eggs for brunch. When we’re feeling fancy, I’ll make mini versions for appetizers – just top each with a dollop of sour cream and extra jalapeño slices. Honestly? They disappear straight from the cooling rack at my house – no accompaniments needed!
Storage and Reheating
Here’s how to keep those biscuits tasting fresh – if they last that long! Store cooled leftovers in an airtight container for up to 3 days. When reheating, skip the microwave (soggy biscuits = sad day) and pop them in a 350°F (175°C) oven or toaster for about 5 minutes – just until warm. The crispy edges will come right back to life!
Jalapeño Cottage Cheese Biscuits FAQs
I get asked about these biscuits all the time! Here are the questions that pop up most often (and my honest answers after making dozens of batches):
Can I freeze these biscuits? Absolutely! Freeze them after they’re completely cooled in a single layer first, then transfer to a freezer bag. They’ll keep for 2 months. To reheat, just pop them frozen into a 350°F oven for 10-12 minutes – they’ll taste nearly fresh-baked!
How spicy are they really? With one seeded jalapeño, they’ve got just a pleasant warmth – my 8-year-old gobbles them up! Want more kick? Leave some seeds in or add a pinch of cayenne to the flour.
Can I skip the bacon? You can, but you’ll lose that smoky depth. When I make them vegetarian for friends, I add ½ tsp smoked paprika to the flour to compensate. Chopped sun-dried tomatoes work nicely too!
Why blend the cottage cheese? Those little curds can make the texture uneven if left whole. Blending creates the silkiest, most tender crumb – it’s worth the extra step!
Nutritional Information
Just a heads up – these numbers are estimates since ingredients can vary (especially depending on how much bacon grease you blot off!). Per biscuit, you’re looking at roughly:
- 220 calories
- 10g fat (4g saturated)
- 20g carbs
- 9g protein
Not bad for something that tastes this indulgent! The cottage cheese gives these a nice protein boost compared to regular biscuits – my little nutrition win for sneaking in something wholesome. If you want to see more of my high-protein cottage cheese creations, check out my Fajita Chicken Cottage Cheese Bake!
Share Your Experience
I’d love to hear how your biscuits turn out! Drop me a comment below with your favorite twist – maybe you added extra cheese or tried them with chorizo? Every baker puts their own spin on these, and I can’t wait to hear yours. Happy baking! You can also share your creations with our community on Facebook!
