Cheddar JalapeÑo Biscuits Recipes

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JALAPENO CHEDDAR BISCUITS



Jalapeno Cheddar Biscuits image

Jalapeno Cheddar Biscuits have a little zip from both cajun seasoning and jalapenos. If you like spicy foods, why not spice up your buttermilk biscuits and add a little cheese for good measure?

Provided by Christin Mahrlig

Categories     Breads     Breakfast

Number Of Ingredients 8

3 cups self-rising flour
1/2 teaspoon Cajun or Creole seasoning
1/4 teaspoon salt
3/4 cup cold unsalted butter, (cut into cubes)
1 cup shredded sharp cheddar cheese
2 jalapenos, (finely minced)
1 1/4 cups plus 2 tablespoons cold whole buttermilk, (divided)
10 thin slices jalapeno

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.

Nutrition Facts : Calories 323 kcal, ServingSize 1 serving

JALAPENO CHEDDAR BISCUITS



Jalapeno Cheddar Biscuits image

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

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon paprika
5 tablespoons cold butter
3/4 cup 2% milk
1 cup shredded sharp cheddar cheese
3 tablespoons diced pickled jalapeno slices

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.

CHEDDAR AND JALAPENO BISCUITS



Cheddar and Jalapeno Biscuits image

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

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter (chilled and unsalted cut into thin slices)
3/4 cup plain low-fat yogurt
1/3 cup milk (more if needed)
1/2 cup cheddar cheese
3 jalapenos, seeded and diced

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

JALAPENO CHEDDAR BISCUITS



Jalapeno Cheddar Biscuits image

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

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cold butter, diced
1/2 cup heavy cream
2 eggs
1/4 lb sharp cheddar cheese, diced
2 small jalapeno peppers, minced
egg wash (1 egg beaten with 1 tsp. water)

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

JALAPEñO-CHEDDAR BISCUITS



Jalapeño-Cheddar Biscuits image

Spice up dinner with Jalapeno-Cheddar Biscuits. The secret to Jalapeno-Cheddar Biscuits is the jalapeno cream cheese spread. Just bake biscuits according to the package instructions, add the cheeses, and get ready for a great new side!

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 3

1 can (4.5 oz.) refrigerated buttermilk biscuits (6 biscuits)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
6 Tbsp. KRAFT Shredded Sharp Cheddar Cheese

Steps:

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

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 4 g

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