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Jalapeño Cheddar Bay & Smoked Gouda Biscuits

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Jalapeno Cheddar & Smoked Gouda Cheese Bay Biscuits

Jalapeño Cheddar Bay & Smoked Gouda Biscuits

Dr. Wendy Dearborne
This is my first time making biscuits. Whoomp! There it is! I made them to go with my signature Creamy Potato & Leek Soup. It was OFF THE CHAIN! These biscuits are light and fluffy with tiny bursts of smoky, cheesy, chili spiciness . They are easy to make and it takes less than 30 minutes from start to finish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 438 kcal

Equipment

  • Cookie sheet
  • Parchment paper
  • Spatula
  • Silicone brush

Ingredients
  

  • 2 cups of all purpose
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1 cup 1/2 & 1/2 milk or buttermilk
  • 2 tbsp finely minced jalapeños
  • 1/2 cup melted unsalted butter
  • 1.5 cups grated cheddar cheese

The Butter Topping

  • 3 tbsp melted unsalted butter
  • 1/2 tbsp chopped parsley
  • 1 tsp Italian herbs
  • 1/2 tsp garlic powder

Instructions
 

Prep for baking

  • Preheat oven 450 with rack in the top part of the oven
  • Line cookie sheet with parchment paper or silpat

Prep wet ingredients

  • Whisk butter and 1/2 & 1/2 together

Biscuit topping

  • Whisk the topping ingredients and set aside .
  • In a large bowl combine flour, sugar, baking powder, paprika, garlic powder, onion powder.
  • Add butter and milk, jalapeños and cheese
  • Using the spatula, mix until everything comes together and is moist. Do not over work the batter.
  • The biscuit mixture will be a doughy dropping consistency.
  • Using a 1/4 measuring cup as a scoop, drop the dough onto the prepared cookie sheet. Make sure there is space in between biscuits.
  • Place in the oven. Bake for 12-15 minutes or until golden brown.
  • Remove from oven and brush with butter topping.
  • Serve hot

Notes

Creating the batter
Don’t over mix or over work the batter.
Storing leftover biscuits
The biscuits are best eaten hot and on the same day. Store in an air tight container. Reheat in the microwave for 12-15 seconds.
My Soup Recipe
Creamy Leek & Potato Soup

Nutrition

Serving: 8gCalories: 438kcalCarbohydrates: 28gProtein: 10gFat: 32gSaturated Fat: 20gTrans Fat: 1gCholesterol: 97mgSodium: 377mgPotassium: 119mgFiber: 1gSugar: 2gVitamin A: 1122IUVitamin C: 2mgCalcium: 277mgIron: 2mg
Keyword Biscuits, cheddar bay biscuits, red lobster biscuits
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