Jalapeno Cheese Mini Biscuits

These days of social distancing are crazy, and many of us have family and school kids at home who need something to do to fill time, and to fill their bellies! These easy mini cheese biscuits please everyone, and are easy to make. Any time you get to roll out dough and use a biscuit or cookie cutter is a win-win situation for moms and kiddos. They go great with breakfast, tuck some ham inside for a tasty lunch, or serve with beef stew or other soups for supper!

These jalapeno cheese biscuits have been a favorite in our family for a few years, and my husband makes them every time Em comes home. Though, as you can tell from the photo above, he leaves out the jalapeno peppers because she doesn’t like them. They add a great kick to the biscuits and I recommend you do use them! Make sure remove all the seeds and white parts from the inside of the pepper and it will be pure pepper flavor, and none of the heat.

This recipe comes from my former colleagues at the Tupelo Daily Journal, Charlie Langford and Food Editor Ginna Parsons, who tweaked a Southern Living recipe they found. It was published in her weekly column in the Journal in 2015.

We cook these on a baking stone we got years ago from Pampered Chef, and it gives them a nicely crisp bottom.

We usually butter our biscuits before putting them on the table, but you can also brush the tops of these with some butter for the same yummy taste.

Jalapeno Cheese Biscuits

1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup cold unsalted butter, cut into small pieces
2 Tbs. chopped, seeded jalapeno pepper
4 Tbs. grated cheddar cheese
1/4 cup buttermilk

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Sift the dry ingredients into a small bowl. Work the butter into the flour with a fork until the mixture is crumbly. Stir in the jalapeno and cheese. Mix in the buttermilk a little at a time, adding just enough so that it comes together into a smooth ball of dough. Don’t overwork the dough.

On a lightly floured work surface, roll the dough out to about 1/2 inch thickness. Using a 1-inch biscuit cutter, cut out biscuits and place on the prepared pan. Bake until the tops are golden and the bottoms browned, about 15 minutes. Makes 24-28 mini biscuits.

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