Easy, fluffy biscuits, no kneading required. Full of cheddar cheese and fiery jalapenos!
Author: Chelsea
Serves: 12 biscuits
Ingredients
1½ cups all-purpose flour
½ cup cornmeal
1 Tbsp baking powder
½ tsp salt
1 cup plain yogurt
3 Tbsp water
¼ cup jalapeno, seeded and finely diced*
1 cup cheddar cheese, grated
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
In a large bowl, mix together the flour, cornmeal, baking powder, and salt. Add in yogurt, water, jalapenos, and ¾ of the cheddar cheese. Mix until just combined, being careful not to over mix.
Drop batter in ¼ cup portions (I like to use an ice cream scoop!) on to prepared baking sheet. Sprinkle with remaining cheddar. Bake for 20 minutes.
Let cool to the touch and serve.
Notes
*I like to keep a few seeds in for a fiery kick, but feel free to rinse the jalapenos to get rid of any lingering seeds.
Recipe by Port and Fin at https://portandfin.com/jalapeno-cheddar-biscuits/