Cheddar and Jalapeno Biscuits
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- 2 1/2 c
- cold white lily self-rising flour
- 6 Tbsp
- cold unsalted butter broken in small cubes
- 1/4 c
- cold cream cheese
- 1 c
- buttermilk or milk
- 1/2 c
- cheddar cheese, shredded
- 1 Tbsp
- jalapeno peppers (without seeds)
1In a mixing bowling mix flour, cubed butter and cream cheese and mix with your finger tips until blended, leaving butter lump, then add cheese and diced fine jalapeno pepper and bacon.
2preheaat oven to 375 degree . these will be drop biscuits so use a small ice cream scoop to drop biscuits on cookie sheet.
3cook for 15 minutes or to light brown.