Sams Corn Jalapeno And Cheese Biscuits 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.

SAM'S CORN, JALAPENO AND CHEESE BISCUITS

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients in large bowl.
• Lightly butter large baking sheet (or see tip below.).
• Drop batter by tablespoon-fulls onto sheet.
• Bake until lightly golden, about 20 minutes.
• If you're fussy about size, use a small ice cream scoop for uniformity.
• Another tip: Have you discovered Reynold's "Release" foil? It's the Eighth Wonder of the World in my book! I line all baking sheets/pans with it--no sticky, no washy.
• Life is good.

GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY

Steps:

• In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
• Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
• Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
• Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
• Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
• Serve warm.
• Enjoy!

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.