Jalapeno Cheddar Biscuits Recipes
JALAPENO CHEDDAR BISCUITS
These tender biscuits with a cheesy richness have a nice level of heat that will appeal to all ages. -Florence McNulty, Montebello, California
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 276mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO CHEDDAR BISCUITS
This one will outshine a big bowl of chili. Adapted from a recipe by Chef Peter Oleyer which he serves at Calexico Carne Asada.
Provided by gailanng
Categories Breads
Time 45m
Yield 8 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
- Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated. Refrain from over mixing.
- Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
- Bake for 25 minutes or until golden brown.
Nutrition Facts : Calories 343.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 112.3, Sodium 640.5, Carbohydrate 25.2, Fiber 0.9, Sugar 0.4, Protein 8.8
CHEDDAR AND JALAPENO BISCUITS
Fluffy drop biscuits adapted from The Carefree Cook but with cheddar and jalapeños. I subbed sour cream last time I made them because that's what I had and they still came out really good. Cooking time was about 5 mins less for me. You can add anything you want to these biscuits. Sometimes I put in salty pastrami or olives for my hubby.
Provided by Jamilahs_Kitchen
Categories Breads
Time 40m
Yield 1 dozen, 6-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 355.9, Fat 19.9, SaturatedFat 12.4, Cholesterol 54.3, Sodium 612.2, Carbohydrate 35.5, Fiber 1.3, Sugar 2.6, Protein 8.9
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