JALAPENO CHEDDAR BISCUITS
These tender biscuits with a cheesy richness have a nice level of heat that will appeal to all ages. -Florence McNulty, Montebello, California
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 276mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
MEXICAN MONKEY BREAD
Grab a can of refrigerated biscuits to make a delicious loaf of Mexican bread in under an hour! Jalapeño slices add flavor to our Mexican Monkey Bread.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Spray 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.
- Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.
- Bake 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 630 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 3 g, Protein 6 g
JALAPENO CHEDDAR BISCUITS
This one will outshine a big bowl of chili. Adapted from a recipe by Chef Peter Oleyer which he serves at Calexico Carne Asada.
Provided by gailanng
Categories Breads
Time 45m
Yield 8 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
- Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated. Refrain from over mixing.
- Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
- Bake for 25 minutes or until golden brown.
Nutrition Facts : Calories 343.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 112.3, Sodium 640.5, Carbohydrate 25.2, Fiber 0.9, Sugar 0.4, Protein 8.8
CHEDDAR AND JALAPENO BISCUITS
Fluffy drop biscuits adapted from The Carefree Cook but with cheddar and jalapeños. I subbed sour cream last time I made them because that's what I had and they still came out really good. Cooking time was about 5 mins less for me. You can add anything you want to these biscuits. Sometimes I put in salty pastrami or olives for my hubby.
Provided by Jamilahs_Kitchen
Categories Breads
Time 40m
Yield 1 dozen, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 400°F.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. Add shredded cheese and incorporate.
- Cut in the butter with a food processor until the mixture resembles coarse cornmeal.
- Make a well in the center.
- Whisk the yogurt and milk in a small bowl to combine. Add the jalapeños.
- Pour into the well and mix with a fork, adding a tablespoon or so of additional milk if needed to form a moist sticky dough.
- Drop 12 heaping tablespoons of the dough onto a ungreased baking sheet spacing the biscuits about 2 inches apart.
- Bake until the tops are tipped with golden brown about 20 minutes.
- Serve warm.
- Freeze leftovers in foil up to 1 month.
- Reheat in a preheated 400°F oven or toaster until thawed and hot, about 10 minutes.
Nutrition Facts : Calories 355.9, Fat 19.9, SaturatedFat 12.4, Cholesterol 54.3, Sodium 612.2, Carbohydrate 35.5, Fiber 1.3, Sugar 2.6, Protein 8.9
CHEDDAR AND JALAPENO BISCUITS
with these biscuits you can leave out jalapeno peppers and add garlic, bacon,or chives.
Provided by Josephine Quick
Categories Biscuits
Time 40m
Number Of Ingredients 6
Steps:
- 1. In a mixing bowling mix flour, cubed butter and cream cheese and mix with your finger tips until blended, leaving butter lump, then add cheese and diced fine jalapeno pepper and bacon.
- 2. preheaat oven to 375 degree . these will be drop biscuits so use a small ice cream scoop to drop biscuits on cookie sheet.
- 3. cook for 15 minutes or to light brown.
JALAPEñO AND CHEDDAR BISCUITS (NOT YOUR GRANDMOTHER'S BISCUITS)
We like to eat breakfast for dinner sometimes so I made these kickin' little biscuits to go along with the meal. Everyone loved them and they got eaten up fast! Adjust the heat to your liking. I like my food a bit spicy so next time I will add a little more jalapenos. Also make sure to add additional flour while kneading the...
Provided by Christine Schnepp
Categories Biscuits
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450F.
- 2. Mix flour, sugar, salt and baking powder together in a mixing bowl.
- 3. Cut stick of butter (cold) into tiny pea size chunks and add to dry ingredients.
- 4. Mix 1 egg and milk in separate bowl then add into mixing bowl with the rest of the ingredients. Finally add your jalapeno and cheese.
- 5. Knead dough on a flat surface with flour. Cut out biscuits and place on greased cookie sheet.
- 6. Beat the other egg and brush on top of your biscuits.
- 7. Bake 12-15 minutes. Cool and serve.
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5/5 (24)Total Time 25 minsCategory Breakfast, Side DishCalories 219 per serving
- Preheat your oven to 400 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.
- Place flour in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into flour using a pastry cutter/fork. Combine till coarse crumbs form.
- Add salt, baking powder, sugar, garlic, chopped jalapenos and 1/2 cup of cold buttermilk. Mix them in with light hands using a spatula/folding spoon.
- Now add cheese and mix it in too. Do not over work the dough. It will appear very crumbly at this point!
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