The season of soup is drawing near. And, in my opinion, soup is just not complete without a side of biscuits – warm from the oven. Thanks to my favorite homemade baking mix, these biscuits could not be simpler to make. Four ingredients get stirred together, dropped onto baking sheets and baked until golden. I’m addicted to making biscuits this way. It’s so easy to come up with variations. Just stir in whatever suites your fancy for the day and you’re guaranteed to have fluffy biscuits in a flash.
These Jalapeño-Chedddar Biscuits are one of our new favorites and will definitely be going into the rotation. I love how the cheese gets crusty and caramelized on the outside with little pockets of melty cheese on the inside. The jalapeño adds a little touch of heat without being too spicy. You could easily add more of either depending on your tastes.
If you’re like me, a batch of fresh biscuits can be the spot of sunshine that perks up a cold and rainy day, so it’s great to be able to make them on a whim. Especially when you’ve got broccoli in the fridge and can whip up a batch of Broccoli Cheese Soup to go with it.
Are you looking forward to the fall weather coming up?
2 cups baking mix (or bisquick mix) 1/2 cup cheddar cheese 2 tablespoons finely chopped pickled jalapeños 2/3 cup milk Try out our Jalapeno-Cheddar Drop Biscuits Recipe and post your results below in the comments…
How to make Jalapeño-Cheddar Drop Biscuits
2 cups baking mix (or bisquick mix)
1/2 cup cheddar cheese
2 tablespoons finely chopped pickled jalapeños
2/3 cup milk
Try out our Jalapeno-Cheddar Drop Biscuits Recipe and post your results below in the comments…