JALAPENO CHEDDAR BISCUITS RECIPES
BUTTERMILK CHEDDAR BISCUITS RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 8 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
FAVORITE JALAPENO CORN MUFFINS RECIPE: HOW TO MAKE IT
Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8 muffins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 175 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 24g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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FAVORITE JALAPENO CORN MUFFINS RECIPE: HOW TO MAKE IT
Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Cuisine North America, Mexican
Calories 175 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Cuisine North America, Mexican
Calories 175 calories per serving
- Preheat oven to 400°. In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
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Reviews 5
Total Time 40 minutes
Calories 60 per serving
- Bake 15 to 17 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
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- Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
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FAVORITE JALAPENO CORN MUFFINS RECIPE: HOW TO MAKE IT
Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Cuisine North America, Mexican
Calories 175 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Cuisine North America, Mexican
Calories 175 calories per serving
- Preheat oven to 400°. In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
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