Jalapeno Cheddar Biscuits
These drop Jalapeno Cheddar Biscuits are so easy to make, this is one of my favourite recipes for a quick snack or appetizer.
I don't know what it is about biscuits, but I can't seem to stop making them!
This week, I have been going through my old posts and re-shooting some of the photos, when I came across my jalapeno and mozzarella biscuits, I knew I needed to redo them, but with cheddar cheese this time.
I haven't gotten round to retaking those photos because I was all out of mozzarella, but I think cheddar and jalapenos are a match made in heaven. Thinking back to some of my favourite cheddar + jalapeno combos I have made in the past, I immediately think of my bacon and cheddar stuffed jalapeno soft pretzels and my jalapeno popper skillet pizza.
(The pizza makes a monthly appearance in my house. No fail.)
Now I am adding these biscuits to my jalapeno rotation.
These biscuits come together in under 30 minutes, so they are perfect to pop in the oven while making soup on the stove.
And yes, I am the weirdo who eats a lot of soup in the middle of summer.
But after making these biscuits, is it any wonder? The pairing of soup and biscuits is just perfect 👌.
Luckily, both me and my fiance love spicy food. So I usually go for much more jalapeno peppers than the recipe calls. But you can adjust to your tastes.
More cheese, different cheese, more jalapeno peppers, add in some bacon.. the possibilities are endless! It is a good base for whatever kind of biscuits you are craving.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Jalapeno Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoon granulated sugar
- 4 teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ cup shortening
- ⅔ cup cheddar cheese, shredded
- ⅓ cup milk
- ⅓ cup water
- 2 medium jalapeno peppers, diced
Instructions
- Preheat the oven to 425˚F.
- In a medium bowl, combine the flour, salt sugar baking powder and cream of tartar. Pour into a food processor, and add the shortening. Pulse to mix until the mixture resembles coarse meal.
- Stir in the cheese with a fork. Mix in the milk and water until fully combined. Fold in the jalapenos.
- Turn the dough onto a floured surface, and flatten into a rectangular shape. Cut the dough into squares.
- Place the dough onto a baking sheet lined with parchment paper, and divide into balls. Place biscuits at least 1 inch apart and bake for around 15 minutes, or until golden brown.
Notes
- If you don't have a food processor, you can use a pastry cutter or two knives.
- These biscuits are best enjoyed the day they are baked. If you have leftovers, store them in an airtight container in the fridge. When you want to eat it, heat it in the microwave for 20-30 seconds.
I love the combination of jalapeno with cheddar cheese in these biscuits! It adds so much flavor and we all loved it!
Agree!! It is a regular in my house 🙂
These are my favorite biscuits and I love the addition of jalapeños.
I always have some in the house. Thanks Erika!!
You have no idea how much we love biscuits in our house! And jalapeno cheddar is a fave combination. I've made this combo in muffin form but never in a biscuit. I'll be trying your recipe for sure Cathleen!
I hope you do! It is a regular in my house!! Thanks Leanne 🙂
Those look glorious! Cheesy biscuits are always a hit in my house, and my kids love the jalapenos, too!
Yes@ They are always a hit in my house too!