Jalapeno Cheddar Biscuits

If you have around 36 minutes to spend in the kitchen, Jalapeno Cheddar Biscuits might be an outstanding gluten free and lacto ovo vegetarian recipe to try. For 27 cents per serving, you get a side dish that serves 8. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 73 calories. A couple people made this recipe, and 71 would say it hit the spot. Head to the store and pick up baking powder, sour cream, half & half, and a few other things to make it today. It is brought to you by Cinnamon Spice and Everything Nice. With a spoonacular score of 6%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Jalapeno Cheddar Biscuits, Cheddar-Jalapeño Biscuits, and Cheddar and Jalapeño Biscuits.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 16 minutes

 

Ingredients:

2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

1 tablespoon melted butter, for brushing over tops

1 tablespoon heavy cream or half & half

1/3 cup chopped pickled jalapenos (find them by the taco stuff in your market)

1/2 teaspoon salt

1 cup sour cream

Equipment:

baking paper

baking sheet

bowl

oven

whisk

rolling pin

Cooking instruction summary:

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.To a large bowl add the flour, baking powder, baking soda and salt. Whisk well. Add the butter cubes and toss them to coat with flour. Use a fork to work it into the flour until it's crumbly but not fully combined.Stir in the cheese then the jalapenos.Make a well in the center and add the sour cream and heavy cream. Stir to combine, it will be thick and crumbly.Dump it out onto a floured work surface and knead 6 or 7 times until the dough comes together.Pat the dough into a circle and then roll it out with a floured rolling pin to a little bit more than 1/2-inch thick.Use a 2 + 1/2-inch biscuit cutter to cut into circles. Push the scrapes together and cut as many more as you can.Place them on the parchment 1-2 inches apart. Brush the tops with melted butter and bake until golden brown and puffy 13 - 16 minutes.Best served fresh and hot.

 

Step by step:


1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.To a large bowl add the flour, baking powder, baking soda and salt.

2. Whisk well.

3. Add the butter cubes and toss them to coat with flour. Use a fork to work it into the flour until it's crumbly but not fully combined.Stir in the cheese then the jalapenos.Make a well in the center and add the sour cream and heavy cream. Stir to combine, it will be thick and crumbly.Dump it out onto a floured work surface and knead 6 or 7 times until the dough comes together.Pat the dough into a circle and then roll it out with a floured rolling pin to a little bit more than 1/2-inch thick.Use a 2 + 1/2-inch biscuit cutter to cut into circles. Push the scrapes together and cut as many more as you can.

4. Place them on the parchment 1-2 inches apart.

5. Brush the tops with melted butter and bake until golden brown and puffy 13 - 16 minutes.Best served fresh and hot.


Nutrition Information:

Quickview
72k Calories
0.72g Protein
7g Total Fat
1g Carbs
0% Health Score
Limit These
Calories
72k
4%

Fat
7g
11%

  Saturated Fat
4g
27%

Carbohydrates
1g
1%

  Sugar
0.95g
1%

Cholesterol
19mg
6%

Sodium
345mg
15%

Get Enough Of These
Protein
0.72g
1%

Phosphorus
104mg
11%

Calcium
78mg
8%

Vitamin A
325IU
7%

Potassium
155mg
4%

Vitamin B2
0.06mg
3%

Vitamin B12
0.09µg
1%

Vitamin E
0.21mg
1%

Vitamin B6
0.03mg
1%

Iron
0.24mg
1%

Vitamin K
1µg
1%

Vitamin B5
0.13mg
1%

Selenium
0.82µg
1%

Magnesium
4mg
1%

Vitamin C
0.84mg
1%

covered percent of daily need
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