Best Jalapeno Cheddar Biscuits Recipes

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.

GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY

Steps:

• In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
• Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
• Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
• Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
• Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
• Serve warm.
• Enjoy!

CHEDDAR JALAPEÑO BISCUITS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.

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.

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.

JALAPEñO AND CHEDDAR BISCUITS (NOT YOUR GRANDMOTHER'S BISCUITS)

Steps:

• 1. Preheat oven to 450F.
• 2. Mix flour, sugar, salt and baking powder together in a mixing bowl.
• 3. Cut stick of butter (cold) into tiny pea size chunks and add to dry ingredients.
• 4. Mix 1 egg and milk in separate bowl then add into mixing bowl with the rest of the ingredients. Finally add your jalapeno and cheese.
• 5. Knead dough on a flat surface with flour. Cut out biscuits and place on greased cookie sheet.
• 6. Beat the other egg and brush on top of your biscuits.
• 7. Bake 12-15 minutes. Cool and serve.

CHEDDAR AND JALAPENO BISCUITS

Steps:

• 1. In a mixing bowling mix flour, cubed butter and cream cheese and mix with your finger tips until blended, leaving butter lump, then add cheese and diced fine jalapeno pepper and bacon.
• 2. preheaat oven to 375 degree . these will be drop biscuits so use a small ice cream scoop to drop biscuits on cookie sheet.
• 3. cook for 15 minutes or to light brown.

KETO CHEDDAR JALAPENO BACON BISCUITS

Steps:

• Preheat the oven to 350°F
• Beat cream cheese and egg together with a hand mixer until well combined.
• Add cheese, garlic, Italian seasoning, onion powder, and garlic powder and mix in using a rubber spatula.
• Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.
• Drop heaping mounds of the dough onto a silicone muffin top pan. (Grab one here)
• Bake for 20 minutes.
• Allow to cool on a cooling rack for 30 minutes before serving.

CHEDDAR-JALAPENO BISCUITS

Steps:

• 1. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the sugar, baking powder, baking soda and alt. Scatter the cubed butter over the dry ingredients and using your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the milk, cheddar and jalapenos just until a shaggy dough forms. 2. Turn the dough out onto a lightly floured work surface and knead gently just until it comes together. pat the dough out to a 1/2-inch thick rectangle. Using a 3-inch round biscuit cutter, stamp out 10 to 12 biscuits. Gently press the scraps together and stamp out more biscuits. Arrange on the prepared baking sheet and freeze for 30 minutes. 3. Preheat the oven to 375. Brush the biscuits with the beaten egg and bake until golden brown, about 15 minutes. Serve hot or warm. Note: the unbaked biscuits can be transferred to a sturdy bag and frozen for up to one week.

JALAPEñO-CHEDDAR DROP BISCUITS RECIPE - (5/5)

Steps:

• In a medium-sized bowl mix together baking mix, cheese and jalapeños. Pour milk over and stir just until evenly moistened. Drop by heaping spoonfuls onto parchment-lined baking sheets. Bake at 450ºF for 10-12 minutes, until bottoms are golden brown. Serve warm