Gluten Free Corn Cheddar Jalapeño Biscuits Recipe By Tasty Food
GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY
Call us cheesy, but these biscuits are a side dish everyone can smile about. And they come together in less than an hour! If you're feeling spicy, add another chopped jalapeño to the batter for an extra kick.
Provided by Betsy Carter
Categories Sides
Time 50m
Yield 18 biscuits
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
- Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
- Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
- Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams
SAM'S CORN, JALAPENO AND CHEESE BISCUITS
Another recipe from Sam, The Cooking Guy. I love these "no biscuit technique" biscuits. Could it get any easier?
Provided by San Marcos Sunshine
Categories Breads
Time 25m
Yield 16-18 Biscuits
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix all ingredients in large bowl.
- Lightly butter large baking sheet (or see tip below.).
- Drop batter by tablespoon-fulls onto sheet.
- Bake until lightly golden, about 20 minutes.
- If you're fussy about size, use a small ice cream scoop for uniformity.
- Another tip: Have you discovered Reynold's "Release" foil? It's the Eighth Wonder of the World in my book! I line all baking sheets/pans with it--no sticky, no washy.
- Life is good.
Nutrition Facts : Calories 76.8, Fat 3.1, SaturatedFat 1.2, Cholesterol 4, Sodium 187.2, Carbohydrate 10.4, Fiber 0.5, Sugar 1.9, Protein 2.1
CHEDDAR AND JALAPENO BISCUITS
Fluffy drop biscuits adapted from The Carefree Cook but with cheddar and jalapeños. I subbed sour cream last time I made them because that's what I had and they still came out really good. Cooking time was about 5 mins less for me. You can add anything you want to these biscuits. Sometimes I put in salty pastrami or olives for my hubby.
Provided by Jamilahs_Kitchen
Categories Breads
Time 40m
Yield 1 dozen, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 400°F.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. Add shredded cheese and incorporate.
- Cut in the butter with a food processor until the mixture resembles coarse cornmeal.
- Make a well in the center.
- Whisk the yogurt and milk in a small bowl to combine. Add the jalapeños.
- Pour into the well and mix with a fork, adding a tablespoon or so of additional milk if needed to form a moist sticky dough.
- Drop 12 heaping tablespoons of the dough onto a ungreased baking sheet spacing the biscuits about 2 inches apart.
- Bake until the tops are tipped with golden brown about 20 minutes.
- Serve warm.
- Freeze leftovers in foil up to 1 month.
- Reheat in a preheated 400°F oven or toaster until thawed and hot, about 10 minutes.
Nutrition Facts : Calories 355.9, Fat 19.9, SaturatedFat 12.4, Cholesterol 54.3, Sodium 612.2, Carbohydrate 35.5, Fiber 1.3, Sugar 2.6, Protein 8.9
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