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Cheddar and Jalapeno Biscuits

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“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.”
READY IN:
40mins
SERVES:
6-12
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Position rack in center of oven and preheat to 400°F.
  2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. Add shredded cheese and incorporate.
  3. Cut in the butter with a food processor until the mixture resembles coarse cornmeal.
  4. Make a well in the center.
  5. Whisk the yogurt and milk in a small bowl to combine. Add the jalapeños.
  6. 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.
  7. Drop 12 heaping tablespoons of the dough onto a ungreased baking sheet spacing the biscuits about 2 inches apart.
  8. Bake until the tops are tipped with golden brown about 20 minutes.
  9. Serve warm.
  10. Freeze leftovers in foil up to 1 month.
  11. Reheat in a preheated 400°F oven or toaster until thawed and hot, about 10 minutes.

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