My friends asked if these were modeled after the biscuits from Red Lobster. I’ve never been to a Red Lobster, so I have no idea. All I know is that I had jalapeños in the freezer from our summer garden that I want to use up and these biscuits are perfect for breakfast or brunch!
Frozen jalapeños are great in recipes like this, where they are chopped up and used for flavor instead of texture. Thawed jalapeños are a little soft and weird, but the flavor is still there and in this case, that’s all that matters. Anyway, if you didn’t plant a garden last summer that yielded way more jalapeños that you could handle, don’t worry about it. Feel free to buy fresh ones like everyone else.
- 2 cups Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Thyme
- 5 tbsp Butter
- 1 cup Milk
- 1 1/4 cup Cheddar
- 3 tbsp minced Jalapeños
Here’s what I did:
Heat the oven to 450. In a mixing bowl, whisk to combine the dry ingredients – flour, baking powder, salt and thyme.
Add in cold butter cut up into small pieces. See note below, it needs to be cold. Mix until all the butter is thoroughly incorporated into the dry ingredients.
Add in the milk, cheddar cheese and jalapeños. Stir until a dough forms.
Knead the dough about 8-10 times.
Divide the dough in half. Then divide each half in half again, forming four balls. Each ball will yield four biscuits – 16 total. Break each ball into fours and flatten each piece into a biscuit shape. Put on an ungreased cookie sheet.
Bake for 12-14 minutes until the biscuits rise and turn golden brown.
A few notes, FYI:
The butter needs to be super cold. Don’t take it out of the refrigerator until you are going to cut it into the dough mixture. Cold butter helps make the biscuits flaky.