Jalapeño Cheddar Biscuits Recipe by Felicia Jarrett
Cooking Instructions 1 Preheat oven to 450 and grease a cooking sheet 2 In a bowl- Mix flour, baking powder and salt 3 Stir in cheese and jalapeno 4 Cut the stick of butter into 8 pieces and then work into the mixture with your hands until mixture is crumbly 5 Stir in half and half -mix until dough is combined and a little sticky 6 Sprinkle flour ontop and mix in until no longer sticky 7 Use a tablespoons to spoon onto cooking sheet 8 Bake for about 15 minutes or until the tops are golden brown 9 They are best straight from the oven, but they can be baked ahead and then reheated for 10 minutes or so at 400°F in an oven or toaster oven. They will last in an airtight container for 3 days. You can also freeze them after cooking and then let them thaw before reheating. 1 Preheat oven to 450 and grease a cooking sheet 1 Preheat oven to 450 and grease a cooking sheet 2 In a bowl- Mix flour, baking powder and salt 2 In a bowl- Mix flour, baking powder and salt 3 Stir in cheese and jalapeno 3 Stir in cheese and jalapeno 4 Cut the stick of butter into 8 pieces and then work into the mixture with your hands until mixture is crumbly 4 Cut the stick of butter into 8 pieces and then work into the mixture with your hands until mixture is crumbly 5 Stir in half and half -mix until dough is combined and a little sticky 5 Stir in half and half -mix until dough is combined and a little sticky 6 Sprinkle flour ontop and mix in until no longer sticky 6 Sprinkle flour ontop and mix in until no longer sticky 7 Use a tablespoons to spoon onto cooking sheet 7 Use a tablespoons to spoon onto cooking sheet 8 Bake for about 15 minutes or until the tops are golden brown 8 Bake for about 15 minutes or until the tops are golden brown 9 They are best straight from the oven, but they can be baked ahead and then reheated for 10 minutes or so at 400°F in an oven or toaster oven. They will last in an airtight container for 3 days. You can also freeze them after cooking and then let them thaw before reheating. 9 They are best straight from the oven, but they can be baked ahead and then reheated for 10 minutes or so at 400°F in an oven or toaster oven. They will last in an airtight container for 3 days. You can also freeze them after cooking and then let them thaw before reheating. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 German Potato salad Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing Chinese Meat Marinade Pumpkin or squash fettuccine Lentil egg with orange German Potato salad Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing Chinese Meat Marinade Pumpkin or squash fettuccine Lentil egg with orange Moong daal Panjeeri Makki flour masala bafla Bati Bajra methi puri Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing Pork joint and Roast Potatoes Dates & dryfruits ladoo German Potato salad Veg Methi chaman Amla Fried Rice Chinese Meat Marinade Moong daal Panjeeri Makki flour masala bafla Bati Bajra methi puri Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing Pork joint and Roast Potatoes Dates & dryfruits ladoo German Potato salad Veg Methi chaman Amla Fried Rice Chinese Meat Marinade