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Jalapeno and Mozzarella Biscuits

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These jalapeno and mozzarella biscuits are made with coconut milk, are deliciously flaky and so easy to make!
 
These jalapeno and mozzarella biscuits are made with coconut milk, are deliciously flaky and so easy to make!

Guys! I have jalapenos coming out the wazoo, and I am trying to figure out ways to use them before they go bad. Haaaalllp!

My solution this week: stuffing them into biscuits.

These jalapeno and mozzarella biscuits are made with coconut milk, are deliciously flaky and so easy to make!

So this was my day yesterday: this jalapeno popper grilled cheese sandwich for lunch, and these biscuits along with some soup for dinner. I think it is fair to say that I am all jalapeno-ed out.

…for now! Since I am going back to Vancouver today (excited!!!), I am unable to use them all this week (SO sad…) but ideas for the future would be great for my jalapeno to-make list.

And yes, I do have a jalapeno to-make list. Don’t judge!

These jalapeno and mozzarella biscuits are made with coconut milk, are deliciously flaky and so easy to make!

These biscuits are fantastic! I actually ran out of milk, but had some leftover coconut milk that needed using, so bam! Something that uses all the ingredients that I have in the fridge so I don’t need to throw them away later today.

So I will leave you with this recipe as I get ready for my flight. Is it bad that I haven’t packed yet?

These jalapeno and mozzarella biscuits are made with coconut milk, are deliciously flaky and so easy to make!
Jalapeno and Mozzarella Biscuits

Jalapeno and Mozzarella Biscuits

These jalapeno and mozzarella biscuits are made with coconut milk, are deliciously flaky and so easy to make!
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Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp granulated sugar
  • 4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 cup shortening
  • 2/3 cup shredded mozzarella cheese
  • 1/3 cup coconut milk
  • 1/3 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 ungreased baking sheet, and bake for around 15 minutes, or until golden brown.


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Comments

  5. Hi Cathleen,

    This is an interesting biscuit combination… a little sweetness from sugar + a little sourness from apple + a little spicy from jalapeno + a little umami from mozzarella + a little fragrance from coconut… all add up to big flavours!!!

    Nice 🙂

    Zoe

    Reply

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