Jalapeño cheddar drop biscuits
Jalapeño cheddar drop biscuits are quick and easy to make with just a few ingredients and ready in only 25 minutes! No kneading and no rolling needed.
Yield: 12 biscuits
Ingredients
- 2 cups white whole wheat flour (or use regular all-purpose flour)
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ cup unsalted butter, cold and cut into small cubes
- 1 ½ cup milk of choice (I use skim but 2% or whole are fine too)
- 1 large jalapeño (seeds and membranes removed), finely diced
- 1 heaping cup grated sharp cheddar cheese
Instructions
- Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
- In a large bowl, combine flour, baking powder, salt and garlic powder.
- Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See the post above for detailed instructions on how to do this if it's your first time.)
- Stir in the milk, jalapeño and cheddar cheese until the batter is just combined. (Don’t overmix it.)
- Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
- Bake at 400 for 12-15 minutes until golden brown and cooked through. Serve warm and enjoy!
Notes
Extra biscuits can be stored in a covered container at room temperature for 2-3 days and in the fridge for an additional 2-3 days. These biscuits also freeze well if you want to save some for another time.
The jalapeño adds a little flavor but this is not spicy as written. If you want to kick up the heat a little, you can add an extra jalapeño or just leave in some of the seeds and membranes. You could also add ¼ teaspoon of cayenne for some extra spiciness.
Nutrition
Serving: 1biscuit | Calories: 203kcal | Carbohydrates: 18g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 442mg | Fiber: 2g | Sugar: 1g
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