Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 538.3 Kcal (2254 kJ) | ||
| Calories from fat | 269.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.99g | 46% | |
|---|---|---|---|
| Cholesterol | 81.55mg | 27% | |
| Sodium | 597.49mg | 25% | |
| Potassium | 444.36mg | 9% | |
| Total Carbs | 53.51g | 18% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 13.67g | 27% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.9mg | 5% | |
| Calcium | 326.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 287.48 Kcal (1204 kJ) | ||
| Calories from fat | 144.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.02g | 46% | |
|---|---|---|---|
| Cholesterol | 43.55mg | 27% | |
| Sodium | 319.09mg | 25% | |
| Potassium | 237.31mg | 9% | |
| Total Carbs | 28.58g | 18% | |
| Sugars | 2.57g | 19% | |
| Dietary Fiber | 1.19g | 9% | |
| Protein | 7.3g | 27% | |
| Vitamin C | 6.9mg | 22% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.5mg | 5% | |
| Calcium | 174.4mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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