These quick drop biscuits are a delightful side for all your soups this fall and winter season. Light and fluffy with a delicious balance between the bright jalepeno and cheesy cheddar. Biz over at MyBizzyKitchen and I made these biscuits to pair with two different soups we made which will be coming out soon. For now practice your biscuit making so you’re ready for a Butternut Squash Chipotle soup and a decadent Tomato soup.
Check out the recipe below and the video above. If you make this tag us in your own posts so we can spread the love of good food! Find us on Instagram at @MyBizzyKitchen and @CrowMoonKitchen.
Cheddar Jalapeno Drop Biscuits
Light, fluffy, and easy for a quick meal addition! Drop biscuits only take a few minutes to prepare, don't mess up your counter, and while they are baking you can get the rest of your meal ready. The jalapeno blends well with the cheddar. This recipe is vegan but it will work the same with dairy products.
Servings – 10 Biscuits
Calories Per Serving –150
- Microplane or box grater
- Parchment lined baking sheet
- 2 cups all purpose flour
- 1 cup non-dairy milk (preference is oatmilk or Ripple dairy free milk)
- 1 Tbl lemon juice (can sub with apple cider vinegar)
- 1 Tbl baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 Tbl cold butter (used Earth Balance vegan butter)
- 1 cup cheddar cheese (used Violife vegan cheese)
- 1 Tbl grated jalapeno (about 1/2 large jalapeno)
- Preheat oven to 400 F
- Add lemon juice to milk and let sit while you prepare other ingredients.
- Whisk together flour, baking powder, baking soda, and salt.
- Using the Microplane or box grater shred the butter into the dry mixture. Use a fork combine the shredded butter with the dry mixture until all butter is incorporated.
- Add the grated jalapeno and shredded cheese and combine using a fork.
- Pour milk into the mixture and use the fork to combine the dry mix and milk. Finish mixing using a heavy spoon or your hands. You want all dry to be incorporated but not over mixed which will make your biscuits too tough.
- Measure out 1/4 cup of biscuit dough onto a parchment lined baking sheet: 6 biscuits on one sheet and 4 on another.
- Bake for 12-15 minutes. Biscuits should look like they are starting to brown. Overcooking runs the risk of burning the exposed cheese.
Don’t like the heat of jalapeno? Core the pepper first to remove the white parts and seeds. This will help to cut the heat while leaving the pepper flavor. Another option is to use a poblano pepper. Using frozen butter works great with a Microplane or box grater. Grating the butter ensures better distribution for drop biscuits. Another option for butter is cold or room temperature coconut oil. Liquid oil will make the biscuits too dense.
6 thoughts on “Cheddar Jalapeno Drop Biscuits”
They look good but I couldn’t do the hot stuff. I could substitute Jalapeno with Red Capsicum.
Are you from Australia?!?!?
Yes I live in Brisbane 😀
I could tell by the “red capsicum” 🥰 Only an Aussie would call it that! Love it.
I’m really a Kiwi, have been in Australia since 1989.😀. I know the lingo but apparently still talk like a Kiwi 😂. Where in the world do you live?
The United States!