Cheddar Jalapeño Drop Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeños (about 2-3 peppers)
• 3/4 cup buttermilk

Steps

1. 1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 Stir in the cheddar cheese and jalapeños until evenly distributed.
5. 5 Gently fold in the buttermilk just until the dough comes together.
6. 6 Drop spoonfuls of dough onto the prepared baking sheet.
7. 7 Bake for 12-15 minutes, or until golden brown.
8. 8 Let cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Measuring cups and spoons

Variations

• Add cooked crumbled bacon for a smoky twist.
• Use pepper jack cheese for an extra kick.

Substitutions

• Use almond milk as a substitute for buttermilk.
• If jalapeños are too spicy, swap with diced bell peppers.

Pairings

• Serve with country ham or scrambled eggs.
• Pair with a zesty dill pickle on the side.

Nutrition

Tips

• For extra flavor, brush the tops with melted butter right out of the oven.
• Use fresh jalapeños for the best flavor and heat.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore freshness.

Freezing: These biscuits freeze well. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature and reheat in a preheated oven.

Serving Suggestions

• Perfect alongside a hearty bowl of chili or a creamy tomato soup.
• Great with a dollop of honey butter for breakfast.

FAQ