Cheddar and Jalapeno Biscuits |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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. Ingredients:
2 cups all-purpose flour |
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 low-fat yogurt |
1/3 cup milk (more if needed) |
1/2 cup cheddar cheese |
3 jalapenos, seeded and diced |
Directions:
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 a moist sticky dough.
7. Drop 12 heaping tablespoons of the dough onto a ungreased baking sheet spacing the biscuits about 2 inches apart.
8. Bake until the tops are tipped with golden brown about 20 minutes.
9. Serve warm.
10. Freeze leftovers in foil up to 1 month.
11. Reheat in a preheated 400°F oven or toaster until thawed and hot, about 10 minutes.
|
|