Jalapeño Cheddar Drop Biscuits Recipe 55 Recipes

JALAPENO CHEDDAR BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, salt, thyme and paprika. Cut in butter until mixture resembles coarse crumbs. Stir in the milk, cheese and jalapeno. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. , Bake at 450° for 12-14 minutes or until golden brown. Serve warm.

CHEDDAR AND JALAPENO BISCUITS

Steps:

• Position rack in center of oven and preheat to 400°F.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. Add shredded cheese and incorporate.
• Cut in the butter with a food processor until the mixture resembles coarse cornmeal.
• Make a well in the center.
• Whisk the yogurt and milk in a small bowl to combine. Add the jalapeños.
• Pour into the well and mix with a fork, adding a tablespoon or so of additional milk if needed to form a moist sticky dough.
• Drop 12 heaping tablespoons of the dough onto a ungreased baking sheet spacing the biscuits about 2 inches apart.
• Bake until the tops are tipped with golden brown about 20 minutes.
• Serve warm.
• Freeze leftovers in foil up to 1 month.
• Reheat in a preheated 400°F oven or toaster until thawed and hot, about 10 minutes.

JALAPEñO-CHEDDAR DROP BISCUITS RECIPE - (5/5)

Steps:

• In a medium-sized bowl mix together baking mix, cheese and jalapeños. Pour milk over and stir just until evenly moistened. Drop by heaping spoonfuls onto parchment-lined baking sheets. Bake at 450ºF for 10-12 minutes, until bottoms are golden brown. Serve warm