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 favourite 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 favourites 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?
Jalapeño-Cheddar Drop Biscuits
If you prefer you can use real jalapeño. I can never find them at my store, but always have the canned stuff on hand, which is why I use the pickled ones in this recipe.
- 2 cups baking mix (or bisquick mix)
- 1/2 cup cheddar cheese
- 2 tablespoons finely chopped pickled jalapeños
- 2/3 cup milk
In a medium-sized bowl mix together baking mix, cheese and jalapeños. Pour milk over and stir just until evenly moistened. Drop by heaping spoonfuls onto parchment-lined baking sheets. Bake at 450ºF for 10-12 minutes, until bottoms are golden brown. Serve warm.
Makes approximately: 12 biscuits