Jalapeño Cheddar Drop Biscuits Recipe 55

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.

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.

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.

KIMCHI CHEDDAR BISCUITS

Steps:

• Stir-fry the chopped kimchi in a stainless-steel pan over medium heat until the juices have evaporated and the kimchi smells even more fragrant, about 3 minutes. Transfer to a plate and allow to cool completely.
• Combine the flour, baking powder, baking soda and brown sugar in a bowl, breaking up any lumps of sugar. Add the cheese and the cooled kimchi. Stir to combine; it's all right if the dough is scraggly.
• On the large holes of a grater, grate the chilled butter over the other ingredients and stir to combine. You want the butter to be around the size of peas. While stirring, gradually add the buttermilk and stir until combined. Be careful to handle the dough as little as possible.
• Drop the dough in 6 mounds onto a greased baking sheet. (If your baking sheet is nonstick, line it with parchment paper instead.) Pat the mounds gently into squares.
• Put the biscuits on their baking sheet in a freezer to chill for at least 1 hour. Heat the oven to 425 degrees.
• Bake the biscuits until golden brown, 18 to 20 minutes. Remove the biscuits from the oven, and allow them to sit for several minutes before serving hot.