Gluten-Free Jalapeno Cheddar Biscuits
These delicious gluten-free Jalapeño Cheddar Biscuits are the perfect way to infuse a little cozy homemade warmth into any meal. Packed full of melted cheesy goodness and spicy jalapeno bits, these beautiful, buttery, fluffy biscuits are just begging to be devoured!
Ingredients
- 2 cups Gluten-Free Bisquick baking mix
- ½ cup cornmeal
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅛ tsp Cayenne pepper
- ½ tsp garlic powder
- 2 tbsp fresh jalapeños diced
- 1 ½ cups Colby Jack cheese shredded
- ¾ cup half n half
- 2 eggs beaten
- ⅓ cup butter melted
Instructions
- Preheat the oven to 425° F.
- In a large mixing bowl, combine baking mix, cornmeal, sugar, baking powder, salt, cayenne pepper, and garlic powder together, until well blended.
- Add the cheese and Jalapeno peppers, and toss together until completely combined.
- Make a hole in the center of the flour mixture, and add the half n half and the eggs. Stir well to blend into the flour mixture.
- Once all ingredients are mixed together, turn the biscuit dough out onto a lightly floured surface.
- Knead the dough about 4 or 5 times, only until it just comes together.
- Flatten the dough out into a disc shape that's about 1/2 to 1 inch thick, and then cut out the individual biscuits with a biscuit cutter.
- Continue cutting out the biscuits until all the dough has been used. As you go, combine any leftover dough into another disc, and then continue cutting out biscuits until all of that dough is used.
- Place the cut-out biscuits on a parchment-lined cookie sheet, and bake for 10 - 12 minutes or until the biscuits are golden brown.
- Remove from oven, and brush the biscuits with melted butter. You could also top each biscuit with a sprinkle of shredded cheese, and a slice of jalapeño.
- Serve and enjoy!