Cheddar Jalapeno Biscuits Recipes

JALAPENO CHEDDAR BISCUITS

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, Cajun seasoning, and salt.
• Use a pastry cutter or two forks to cut the butter into the flour until the mixture is crumbly. There should be no pieces of butter larger than a pea.
• Stir in jalapeno and cheddar cheese.
• Make a well in the center and pour the 1 1/4 cups buttermilk in. Stir just until all the flour is moistened.
• Knead in the bowl until the dough comes together. Place dough on a lightly floured surface and knead a few times.
• Roll to 3/4 to 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut the dough.Reroll scraps and cut more biscuits. You should get about 10 biscuits.
• Place biscuits on prepared baking sheet so that they gently touch. Brush the tops with the remaining 2 tablespoons of buttermilk. Place a jalapeno slice on the top of each one.
• Bake for 15 minutes or until golden brown.

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 BISCUITS

Steps:

• Bake biscuits as directed on package; cool slightly.
• Split biscuits in half; spread with cream cheese spread.
• Top with cheddar.

JALAPENO CHEDDAR BISCUITS

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.