Jalapeno Cheddar Biscuits Recipe

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Jalapeno Cheddar Biscuits Recipe
Jalapeno Cheddar Biscuits Recipe photo by Taste of Home
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Jalapeno Cheddar Biscuits Recipe

Read Reviews
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Publisher Photo
These tender biscuits with a cheesy richness have a nice level of heat that will appeal to all ages. —Florence McNulty, Montebello, California
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 (4 ounces) shredded sharp cheddar cheese
  • 3 tablespoons diced pickled jalapeno slices

Directions

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. Yield: 15 biscuits.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Cheddar Biscuits in Simple & Delicious April/May 2012, p31

Nutritional Facts

1 biscuit: 129 calories, 6g fat (4g saturated fat), 19mg cholesterol, 276mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 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 (4 ounces) shredded sharp cheddar cheese
  • 3 tablespoons diced pickled jalapeno slices
  1. 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.
  2. 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.
  3. Bake at 450° for 12-14 minutes or until golden brown. Serve warm. Yield: 15 biscuits.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Cheddar Biscuits in Simple & Delicious April/May 2012, p31

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Reviews forJalapeno Cheddar Biscuits

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SuSey22 User ID: 1214956 102567
Reviewed Jul. 21, 2014

"I needed a roll or biscuit that would add "zip" to my BBQ turkey breast meal...and these really fit the spot...just enough heat, a great biscuit.Will be a regular on my list!"

MY REVIEW
JWrightWurster User ID: 5472602 159974
Reviewed Jul. 30, 2013

"Just made these on a whim because I have fresh jalepenos in my garden that my husband always plants, but we never know what to do with until fall/chili season. What a tasty recipe! easy to make and they smell great while baking as well."

MY REVIEW
mreilly615 User ID: 2340136 155952
Reviewed May. 30, 2012

"Really good. I didn't roll them out I just dropped spoonfuls on a cookie sheet and they cooked up just fine. Really good flavor."

MY REVIEW
danielleylee User ID: 4484886 170599
Reviewed Apr. 22, 2012

"These were really good!!! Had rave reviews!!!

My husband likes extra spicy so we kicked up the jalapenos in these!"

MY REVIEW
ilooktothehills User ID: 6432655 209606
Reviewed Mar. 30, 2012

"easy and yummy!"

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