JALAPENO CHEDDAR BISCUITS: Simple & Delicious Jalapeño Cheddar Biscuits/Perfect with Chili
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- Опубліковано 12 чер 2024
- As far as Jalapeño Cheddar Biscuits go, this recipe is my favorite. They're simple to make, they pack lots of flavor, and they're never dry. Read on for the easy recipe.
Jalapeño Cheddar Biscuits
2 fresh jalapeños, sliced or diced small (stems & seeds removed)
1/2 small white or yellow onion, diced small
2 Tbsp. unsalted butter
3/4 cup fresh or frozen corn kernels
2 cups all purpose flour
1 cup yellow cornmeal
2/4 tsp. salt
2 Tbsp. baking powder
1/2 tsp. red chile powder (preferably Chimayó)
3 Tbsp. sugar
1/2 cup unsalted butter cut into pieces and chilled
1 cup shredded mild cheddar cheese
1 1/4 cup light cream or milk
Heat a cast iron skillet on stovetop over medium high heat. Melt butter in it and sauté jalapeños and onion a few minutes. Add in corn kernels and cook until they start to brown. Remove from heat and allow to cool.
Meantime, in a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, red chile powder, and sugar. Cut in chilled butter using a pastry cutter or fork. Break up butter until your flour mixture has a course, sandy consistency. Add jalapeño, onion, & corn mixture, as well as the shredded cheese into the dry ingredients and mix to combine. Pour in cream or milk and stir until just barely combined. Your dough will be wet.
Dust a clean, flat surface with flour, turn dough onto it, and sprinkle flour on top of dough. Knead for just a little bit because you don't want to overwork the dough. Of skip the kneading and roll out your dough. It's helpful to put plenty of flour on your rolling pin. Roll dough out to 1 1/2" thickness for thicker biscuits, or less for thinner ones, keeping in mind this dough will not rise a whole lot in the oven. Use a biscuit cutter or the rim of a glass to cut out your biscuits. Place on baking sheet about an inch apart. (Reform & roll leftover dough so that all of it gets used.) Bake at 400º for 12-15 minutes until golden brown on top. Enjoy!
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*All music in this video used with rights from Storyblocks:
1:46 "Adventures in Fine Dining"
3:45 "Funky Samba" - Neil Cross
How many of you are familiar with Chimayo, New Mexico and its famous red chile? I definitely want to take you there (via UA-cam) at some point in the future. Let me know in the comments if that's something you'd like to see. 🌶🌶🌶
Would love to see that! I’m familiar with Chimayo, NM
As a fellow New Mexican, I would love it!
Chiles all the way and New Mexico to boot...take us!
Love that you're here for it! We definitely want to shoot a video in Chimayo in the future.
Thank you so much for the many recipes you have shared. I keep a Marcy Inspired folder for all your recipes that I am sure I'll make.
Really? That's awesome! Thank you for following along as I share my recipes.
Good Morning Marcy, I went to Chimayo over 15 years ago when I visited NM, it was a very beautiful trip. I love biscuits these look very delicious. 😋😋
I was born in El Paso but grew up in Las Cruces. I heard you mention La Posta in another video and I just love that restaurant. So glad to see someone from my hometown. The biscuits look amazing and I’ll definitely try them. ❤❤❤
Thanks for the comment. I always love hearing from people who are from my neck of the woods, too.
I love biscuits in all flavors and types. I've had cornbread like this but not biscuits! Yummy!
I definitely make cornbread more often than biscuits. But these are very good.
Absolutely would like to see any Chamayo recipes…one of our favorite places!
That's so cool that you know where it is and that you enjoy going there. I think it would be great to show on a future video, for sure.
My south Texas soul has never ever seen anyone bite into a biscuit without butter on it (if not gravy). These must be as tender and moist as you say they are 😘
You hooked me in...gotta try 'em!!!
Awesome Marcy,thank you for your amazing recipe’s. I would love to see a video on Chimyo chiles I love their chili I was born and raised in San Luis Colorado and loved everything about tats area . Happy Sunday God Bless ✝️
I'm hoping to make it out there this summer. It's such a beautiful area. Thanks for the comment.
So delicious for breakfast and yes with a good bowl of chili beans i'll be making these biscuits sometime thanks for recipe super easy👍😄
Glad you liked it. Thanks so much for watching!
Hello Marcy those look delicious I am definitely going to try them biscuits have a blessed day.
I'm happy to hear you'll be trying them. Thanks for watching!
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
I will make these for sure. I'm sure they will be great like your recipe for green chicken tamales. Which I make all the time.
I know I say this about a lot of things, but green chicken tamales are my favorite! It's nice to hear my recipe is being used. Thanks for the comment.
I love biscuits ❤ I have made cornbread with canned green chilies and cheddar, definitely going to try this combo as it's the best of both!
Omg do u have the recipe ?! That sounds amazing. And i like the sound of green chiles vs jalepenos in biscuits a little less spicy for my husband haha
Hope you enjoy. Thanks for watching.
Thx! Perfect timing for me, I have a little cornmeal to use up!
Oh good! I love when that happens. Have you ever had cornmeal cookies? They're a favorite of mine, too. One of these days I'll share a recipe for them.
Wow they look great 👍🏼 can be very good with chili! Love it .😊
Thanks Marcy they look yummy ❤
You're so welcome. Thanks for watching!
Would love to see Chimayo via you tube.
I'm hoping to get out that way sometime this summer.
I order Chimayo chile online and love it ❤.
That's smart. I should probably do the same. Although, buying in person would give me an excuse to visit.
I get those would be really good with chili, I'll try that!
I like the technique you use cutting the biscuits, I'm surprised that so many twist the cutter not realizing that it seals the edges and will prevent the rising.
Very true. Next time I share a biscuit recipe, I'll have to mention that. Thanks for the comment.
Can these be made the day before, left in the fridge and cooked the next day?
I've never refrigerated the dough before, so I can't tell you for sure. But the biscuit, themselves, do taste great the next day, too.
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