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Jalapeno Drop Biscuits

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Recipe

 

Yield

16 biscuits

Prep

10 min

Cook

17 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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½ cup cornmeal
yellow
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2 teaspoons baking powder
double-acting
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½ teaspoon baking soda
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½ teaspoon salt
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2 tablespoons butter
cold, unsalted, cut into bits
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1 ½ cups monterey jack cheese
coarsely grated
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2 each pickled jalapenos
2 inches each, seeded, minced
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2 each jalapeño pepper
2 inches each, fresh, seeded, minced
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cup milk
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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118 ml cornmeal
yellow
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1E+1 ml baking powder
double-acting
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2.5 ml baking soda
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2.5 ml salt
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3E+1 ml butter
cold, unsalted, cut into bits
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355 ml monterey jack cheese
coarsely grated
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2 each pickled jalapenos
2 inches each, seeded, minced
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2 each jalapeño pepper
2 inches each, fresh, seeded, minced
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158 ml milk
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Directions

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda and salt.

Add the butter and blend the mixture until it resembles coarse meal.

Stir in the Monterey Jack and the peppers; add the milk.

Stir the mixture until it just forms a soft sticky dough.

Drop the dough by rounded tablespoons onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425 degree F oven for 15 to 17 minutes or until pale golden.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 39746% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 654mg 27%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 0%
Calcium 41% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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