Every Friday is steak night at our house and with those steaks, we always have baked potatoes and cheddar biscuits. I started out making the cheddar bay biscuit mix from Red Lobster. But I have become very picky about what I feed my family. I scour the labels and if it has ingredients I can’t pronounce or don’t look natural, then it does not get eaten in my house. Soy is a huge no-no in our house and it seems like everything nowadays has soy in it, so I come up with alternatives. this is one such alternative. I hope you enjoy it.
Please forgive the picture. I got it off of pixabey. I will try to remember to take a picture next time I make these biscuits.
Jalapeno Cheddar Biscuits
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 cup sharp cheddar cheese
- 1 cup cold buttermilk (see notes for substitution)
- ½ cup unsalted butter (melted)
- ¼ cups chopped jalapenos
- For the Topping:
- 4 tablespoons melted butter
- 1 teaspoon garlic powder
- ½ teaspoon dry parsley
- ¼ teaspoon cayenne pepper
Preheat oven to 425 degrees.
In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne pepper. Stir in the cheddar cheese and jalapenos. Add in the buttermilk and melted butter.
Scoop out the dough and place on a greased baking sheet. You should have 8 biscuits.
Bake for about 14-15 minutes, until they are golden brown.
While the biscuits are baking, combine melted butter, garlic powder, cayenne, and parsley. spoon over the tops of the biscuits when they come out of the oven and serve immediately.
Notes: I usually add 1 tbsp of white vinegar to a cup and fill the rest with milk to get one cup.