Cheddah Jalapeno Biscuits

Oh divine biscuits. Oh divine jalapeños, or divine cheddar cheese. Combine them and faint from the pure love of greatness.

These gems were inspired by the recipe at Simply Recipes. I changed it up slightly, but not much.


  • 1  1/3 c flour
  • 1/4 c cornmeal
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne
  • 2 c shredded extra sharp cheddar cheese
  • 1 chopped jalapeñ0, seeds removed. (use other hot peppers as you desire–figuring on about 1/4 c
  • 1 c cream or combination of cream, milk and/or buttermilk


  1. Preheat oven to 425°
  2. Using a cookie sheet, place a piece of parchment paper on, and grease with shortening
  3. Whisk together the dry ingredients. Add in the cheese and pepper tossing lightly to coat–keeps the cheese and pepper better suspended in the dough I find.
  4. Add the cream and mix gently until a dough forms.
  5. Press out onto a pastry mat into an oval, round or square. Should be about 1/2 inch thick or so.
  6. You can of course use a cookie cutter, but I just use a knife and cut into chunks of about the same size. Easiest if you have pressed the dough into a square of course.
  7. Transfer to the cookie sheet, letting the pieces touch which will cause the biscuits to puff up nicely.
  8. Bake for about 11-15 minutes or until browned lightly.

Serves: 9 large biscuits, 12 if you wish

Note: These biscuits go so nicely with gumbo. My husband likes to pour his gumbo over the biscuit in a dish. I prefer it slathered with some butter on the side. They are so wonderful. I’m inclined to eat them for breakfast! Don’t forget chili!


3 thoughts on “Cheddah Jalapeno Biscuits

  1. Pingback: Upon the Theory that NOBODY is Listening. . . . « A Voice From the Foothills

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