Cheddar and Jalapeno Biscuits

READY IN: 40mins
SERVES: 6-12
YIELD: 1 dozen




  • Position rack in center of oven and preheat to 400°F.
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. Add shredded cheese and incorporate.
  • Cut in the butter with a food processor until the mixture resembles coarse cornmeal.
  • Make a well in the center.
  • Whisk the yogurt and milk in a small bowl to combine. Add the jalapeños.
  • Pour into the well and mix with a fork, adding a tablespoon or so of additional milk if needed to form a moist sticky dough.
  • Drop 12 heaping tablespoons of the dough onto a ungreased baking sheet spacing the biscuits about 2 inches apart.
  • Bake until the tops are tipped with golden brown about 20 minutes.
  • Serve warm.
  • Freeze leftovers in foil up to 1 month.
  • Reheat in a preheated 400°F oven or toaster until thawed and hot, about 10 minutes.