Friday, September 20, 2013

RecipeTime - Cheddar Jalapeño Biscuits

Photo from my kitchen made
 exactly as described here!
At the moment my favorite homemade brunch accompaniment are these Cheddar Jalapeño Biscuits (no rolling required!). They are so good & taste amazing after being frozen for next weekend’s brunch! (In my opinion, brunch is truly the best invention ever. Why? Because I get to enjoy my favorite breakfast foods at a decent time. Let’s get real – under no circumstance would I wake up earlier to cook myself a nice breakfast prior to a long work day).

2 cups all-purpose flour (sifted for fluffier texture)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter (chilled and unsalted cut into thin slices)
3/4 cup plain 0% Fage greek yogurt
1/3 cup plain & unsweetened BlueDiamond almond milk (more if needed)
1/2 cup Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese
5 jalapeños, seeded and diced

Yield: 1.0 dozen


        1. Position rack in center of oven and preheat to 400°F.
        2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. Add shredded cheese and incorporate.
        3. Cut in the butter with a food processor until the mixture resembles coarse cornmeal.
              4. Make a well in the center.
        5. Whisk the yogurt and milk in a small bowl to combine. Add the jalapeños.
        6. Pour into the well and mix with a fork, adding a tablespoon or so of additional milk if needed to form moist sticky dough.
        7. Drop 12 heaping tablespoons of the dough onto an ungreased baking sheet spacing the biscuits about 2 inches apart. (I like rolling into balls for a more aesthetically pleasing result).
              8. 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.

Notes:  I do not use a food processor; instead I use the whisk on my Kitchen-Aid mixer for steps 2 & 3 and switch to the hook for the remaining steps.

Hope you love it as much as my family and I do!

Recipe modified from Jamilah’s Kitchen on

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