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."
 
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photo by FashSerendipity photo by FashSerendipity
photo by FashSerendipity
photo by FashSerendipity photo by FashSerendipity
Ready In:
40mins
Ingredients:
9
Yields:
1 dozen
Serves:
6-12
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ingredients

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directions

  • 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.

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Reviews

  1. Delicious recipe! It does take some time to make but it is well worth it!<br/><br/>Bonus: Froze the leftovers and followed the warm up instructions - they were possibly better than fresh out of the oven!
     
  2. A lovely recipe for biscuits with a bit of spunk. I had to use jarred jalapeno in place of the fresh but they still turned out very well and they taste wonderful. As easy as a plain biscuit but more lively. They were served with Recipe #419691 and Recipe #441526. :D
     
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