Description
You can't eat just one of these Jalapeno Cheddar Drop Biscuits! With just a few ingredients, you will have tender drop biscuits in 20 minutes!
Ingredients
Scale
- 2 1/4 Cups Bisquick Baking Mix
- 2 Cups Shredded Cheddar Cheese
- 2 Jalapenos - finely diced
- 1 1/2 Cups Hot Water*
- 1 Stick of Butter
- 3 Garlic Cloves
- 1 Tablespoon Fresh Parsley
- Pinch of Salt
Instructions
- 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 hot water and stir to combine. The dough will be sticky and thick.
- Using a cookie scoop, scoop out onto a cast skillet or cookie sheet lined with parchment paper. The biscuits can be close together.
- Place in the oven for 10 minutes.
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 160
- Sugar: 2.9 g
- Sodium: 394.1 mg
- Fat: 9.5 g
- Carbohydrates: 13.6 g
- Fiber: 0.6 g
- Protein: 4.8 g
- Cholesterol: 25.6 mg
Keywords: Jalapeno Cheddar Drop Biscuits
