Jalapeno Cheese Biscuits (With Havarti)
These jalapeno Havarti biscuits are the fluffiest savory biscuit with red onion. They bake up fluffy soft on the inside with crisp exteriors with black pepper sprinkled on top. The cheese oozes out of the sides of these fluffy baked biscuits as the rise.
Equipment
- 1 mixing bowl
- 1 Rolling Pin
- 1 baking sheet
- 1 3" Round Cookie Cutter
- 1 Tablespoon
- 1 Teaspoon
- 1 measuring cup
Ingredients
- 2 Cups All Purpose Flour
- ½ Tsp Salt
- 4½ Tsp Baking Powder
- 4 Tbsp Vegetable Oil
- 1 Cup Milk
- 1½ Cup Grated Jalapeno Havarti Cheese
- 2 Tbsp Minced Red Onion
- Black Pepper For Sprinkling On Top
Instructions
- In a mixing bowl add flour, baking powder and salt. Mix well.2 Cups All Purpose Flour, ½ Tsp Salt, 4½ Tsp Baking Powder
- Make a well in the center of the dry ingredients.
- Add in the well the shortening and milk.4 Tbsp Vegetable Oil, 1 Cup Milk
- Using a fork bring the flour mixture into the wet ingredients. Blend only enough to be able to work with your hands.
- Add in the cheese and the onion. Mix in well without overworking.1½ Cup Grated Jalapeno Havarti Cheese, 2 Tbsp Minced Red Onion
- Turn onto lightly floured surface and knead for about twenty counts until the dough forms a soft, slightly sticky ball.
- Flour your rolling pin and roll the dough out to one half inch thickness.
- Cut with the circle cookie cutter 12 biscuits.+1
- Place on ungreased baking sheet or parchment lined sheet.
- Sprinkle tops with black pepper.Black Pepper
- Bake in preheated 450℉ oven for ten to fifteen minutes. Biscuits will be slightly golden around edges when finished.
Nutrition
Calories: 178kcalCarbohydrates: 18gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 288mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 145IUVitamin C: 0.2mgCalcium: 203mgIron: 1mg
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