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Loved these! Used the substitution for heavy cream (3/4 cup milk plus 2 tablespoons melted butter) and worked great. Served hot with farmer’s omelets for brunch, and my husband loved them. Will make again and serve with soup.
We loved these. Stuck at home with no bread, no yeast. I left out the sugar as we prefer things less sweet. I didn’t have fresh so used pickled jalapeño slices. I rolled the dough between pieces of Saran Wrap and used a small juice glass to cut out the biscuits. They went well with some soup for dinner. They also reheat well in a toaster oven.
They didn’t rise properly like biscuits should. Too much sugar they came out like sugar disks.
Hi Katherine, sorry to hear that. Sounds as if perhaps your baking powder might be past its prime. Baking powder is the only leavener in this recipe, so if your biscuits did not rise, that would be the likely culprit. For what it’s worth, I usually keep baking powder only around for 6 months before replacing with a new package, for this very reason.
Husband said it was the best biscuit he has ever ate. Very easy to make and tasted amazing just as the recipe read!
Can the dough be made ahead of time? Was hoping to make the night before and bake the morning of.
Hi Hallie, because these biscuits are made with baking powder, not yeast, they need to be baked as soon as you put them together. Once baked, you can freeze them and reheat in the oven.
I didn’t have heavy cream so I used 3/4 cup milk plus 2 tablespoons melted butter. They were delicious!!! Thanks for sharing.
I made these today, 12-9-2017. When I use someones recipe, I try not to change anything. But, I used half cheddar cheese, and half Pepper Jack. I also threw in some real bacon pieces. (Wal-Mart brand).. These are awesome…
seems they turned out for everyone but me. may have to try again. they look like muffin tops not biscuits
Hi, I want to make this for my 2 year old baby. Have two questions though. Is cornmeal and cornflour the same thing? The cornflour we have in my country is white, fine powder. Can I substitute the jalapeno with bell pepper or carrots. Thanks a lot
Hi Lucky, I think cornflour is just a finer grind of cornmeal. It should work fine. Yes, you can substitute bell peppers for the jalapeño.
No! Corn flour in Europe is what we cal cornstarch. It is absolutely NOT the same as corn meal -which is a rough ground corn.
LOVE these! I have made them 4 times in the last month, using fresh or pickled jalapeños. We did cut the sugar out, as the first time everyone was asking why they were sweet. Other than that, totally yummy!
After baking and cooling, how would to store? I doubt these will hang around for very long, but just in case we have leftovers….
can I add coconut milk instead of fresh cream?
Hi Sam, I haven’t tried subbing the cream with coconut milk, but if you do, please let us know how it turns out for you!
I would like to know if you could use frozen jalapenos instead of fresh? I have about 2 1/2 gallons of frozen jalapenos that I need recipes in order to use all of them! Please help!
Sure, I don’t see why not. You might want to defrost them first before using them in this recipe.
Just made these the other night to go with a pot of chili. Delicious, and oh-so-easy! The corn meal gave them just enough heft to stand up to the chili – thanks!
Could I use buttermilk instead of cream? Or would that be too much with the sharpness of the cheddar?
You could try it. The acid in the buttermilk might give it a nice tang.
I made these tonight to go with a Cooking Light recipe for broccoli cheese soup – they were DELICIOUS, Elise. The perfect amount of heat with a tiny bit of sweet from the sugar and cornmeal. Thanks so much for sharing.
This recipe is fantastic! I love the jalapeno and cheese combo. It was hard to limit myself to just one!
Just had them for dinner tonight – in the 50s and raining buckets–with our roasted red pepper and tomato soup (from Trader Joes, not home made). We had jalapenos from our CSA and this is how I chose to use them. Batch #2 is in the oven right now. I plan to make them again and again…wonderful recipe!!
These look delish. I am making them as we speak but I’m having an issue– how do you get 10-12 biscuits out of this recipe??? I’ve only made 3 and I’m out of dough!! They are 3/4″ thick. What did I do wrong?? I followed the recipe to a T.
I would make smaller circles. ~Elise
These turned out great in the cast iron, with one caveat; the edges of my dough were rather thin and didn’t quite reach the sides of my very large pan, so they weren’t as moist as the center. Otherwise, these were quite delicious and I liked being able to cut my own portions right from the pan.