No ImageCheddar and Jalapeño Biscuits

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  1. Marilyn Torrison

    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.

    xxxxxyyyyy

  2. Lovely Rita

    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.

    xxxxxyyyyy

  3. Katherine

    They didn’t rise properly like biscuits should. Too much sugar they came out like sugar disks.

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  4. Dana

    Husband said it was the best biscuit he has ever ate. Very easy to make and tasted amazing just as the recipe read!

    xxxxxyyyyy

  5. Hallie

    Can the dough be made ahead of time? Was hoping to make the night before and bake the morning of.

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