Jalapeno Cheddar Drop Biscuits are a savory treat, made with Bisquick, buttermilk, cheddar cheese, and diced jalapenos. Prepared in just 20 minutes, these biscuits are a perfect accompaniment to any meal. Baked to golden perfection in a cast iron skillet and brushed with garlic butter, they offer a delightful blend of spicy and cheesy goodness in every bite.
Bless the lord!
If you have ever had a Red Lobster cheddar biscuit then goodness gracious you know what you are about to be in for! Melt in your mouth cheesy garlicky buttery sinful goodness. And there is no way you can eat just one. It is truly impossible! With just 8 simple ingredients and 20 minutes total, you will have yourself a biscuit that is worthy enough to have its own national holiday.
What Does Drop Biscuits Mean?
Drop biscuit means easy!
Instead of making a scratch dough, like a Southern-style buttermilk biscuit, being careful rolling and cutting out being sure not to overwork - you use 1 bowl and a cookie scoop instead.
So there is no rolling and cutting out. Mix everything today in 1 bowl, without the fear of overworking a delicate and tender dough, and then scoop out with a cookie scoop - hence the name "drop biscuits". They come out in perfect irregular shapes and it can be a way easier (and faster) way to make biscuits.
- Bisquick Baking Mix -I know I know.... I am usually all for making everything from scratch, but today we are going the simple and easy route and using Bisquick. One time won't hurt. 😉
- Shredded Cheese - I always recommend shredding your own cheese from a block instead of using bagged pre-shredded cheese. I think the extra 2 minutes it takes to do that is worth it and yields a better flavor and outcome. However, you can use pre-shredded cheese if you have some on hand or need to. I definitely have in the past.
- Jalapenos - de-seed and finally dice these. Pro tip - Wear kitchen gloves when doing this so as not to get any of the juice on your hands that lingers.
- Buttermilk - this will help bring the dough together - make your own in 5 minutes or use store-bought.
- Butter - honestly, what makes this recipe is garlic butter. Wow oh wow! I could drink it with a straw it's so good!
- Garlic - just warning you, you will have major garlic breath after eating these!
- Fresh Parsley - to brighten up these biscuits.
- Salt - just a teeny pinch of salt to round out all the flavor. Not too much - just about ⅛ of a teaspoon is all you need.
How to Make
Mix dough: Preheat the oven to 400 degrees. In a large bowl, add the Bisquick mix, shredded cheese, and finely diced jalapenos. Mix with a fork. Add in the buttermilk and stir to combine. The dough will be sticky and thick.
Scoop out the dough: Using a cookie scoop, scoop out onto a greased cast skillet or cookie sheet lined with parchment paper. The biscuits can be close together. Place in the oven for 10 minutes.
Make garlic butter: While the biscuits are baking, place the butter, garlic parsley, and a tiny pinch of salt in a small saucepan over medium heat. Cook until the butter is melted and the garlic is fragrant. Once the biscuits are finished, remove them from the oven and generously brush the garlic butter on top. Serve immediately while hot.
How to Make Ahead and Freeze
You know I love to prep anything and everything I can ahead, and this recipe is perfect for making ahead! Jalapeno cheddar biscuits are best enjoyed hot and fresh, so to make them ahead of time, you just need to freeze the dough.
How to Freeze
- Make the dough and scoop it out onto a baking sheet. Place in the freezer for 30 minutes until frozen. Then place it in a freezer-safe bag or vacuum seal. Store in the freezer for 3-6 months (or up to a year if vacuum-sealed).
- To bake, place in a 400-degree oven for 11-3 minutes until cooked all the way through and the bottoms are lightly golden brown. Brush with garlic butter and enjoy.
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