Cheddar and Jalapeno Drop Biscuits


This is another photo taken while we were living in China. But, don’t let that fool you into thinking these biscuits aren’t important. For one reason or another the photos were buried in my computer but I never stopped making this recipe. We have these several times a month, in fact we just had them last night! These are my absolute, last minute, what to have with dinner, go-tos.

Of course, I don’t always make the jalapeno variation of this recipe. The versatility of this recipe is one of the things I love. Sometimes I use white cheddar, sometimes I use chives instead of jalapenos, sometimes I skip the chives and jalapenos, I’ve even swapped a quarter cup of flour for corn meal and made a sort of corn biscuit. No matter how I prepare them, these biscuits always turn out flavorful, light, fluffy, and delicious. Oh, and they’re easy!


 

Comments

  1. These look and sound so good! Drop biscuits always slip my mind but I’m definitely going to try these soon.

  2. Umm, can you say YUMMM. These look amazing and it is no doubt they appear often. Trying to think what I can make for dins tonight that incorporates them!’
    (gorgeous photo too!)

  3. Oh.my….I actually have everything to make these lovely carbs! These sound absolutely irresistible. Mmmmm, thanks for helping a pregnant lady with her love for carbs and cheese!!!

  4. I just added red pepper to biscuits and it was amazing. I cannot imagine how good jalapenos would be.

  5. These look so good. What a great breakfast with some bacon and scrambled eggs!

  6. Wow yummy!!! Made these tonight. They didn’t get as puffy as I would have liked; kind of flattened out. Maybe my baking soda is old? But they were wonderful! 2 Tbsp jalapeno was enough for us. Will be making often!

  7. Like Michele, mine came out flat. Delicious, but flat. There needs to be a recipe adjustment to the baking soda. I also added some finely diced bacon that I happened to make that morning for breakfast. Cheddar, jalapenos and bacon = amazing.

    • Thanks for your response! Interesting that yours were flat, I make these all the time and don’t really have that problem! If you play around with the baking soda, please come back and let me know what works for you!

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