I am recently gluten-free so I used Pamela's Biscuit mix to get me started. I also love to incorporate jalapeno, garlic and cheese into any meal. These biscuits are simple to make but full of so much flavor they feel special.
The spice of the jalapeno is not nearly as sharp as you would expect, something about the density of the biscuit really softens the blow of all the flavors I chose to use. Biscuits with jalapeno and cheddar pair nicely with a grilled chicken breast and summer produce.
Jalapeno Cheddar Biscuits
- 1 bag Pamela's Biscuit & Scone Mix
- 8 TBSP butter, or butter alternative cut in 1/2” cubes/well chilled
- 1-1/4 cups milk, soy, rice, or almond milk
- 1 jalapeno, seeded and diced
- 1 garlic clove, minced
- 1 Cup grated sharp cheddar
Pre-heat oven to 400°.
Using a stand mixer with paddle attachment or pastry blender, cut butter into dry mix until pea-sized crumbs are formed. Add in your diced jalapenos and minced garlic. Add milk and grated cheddar and stir until just incorporated. Scoop large dollops onto greased or parchment covered cookie sheet. Bake in the top third of the oven for 20 to 24 minutes until just starting to brown.
Toss some more grated cheddar on top and serve!