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:
covered percent of daily need
