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  • Mary Kay

Hot! Hot! HOT! Pepper Cheddar Biscuits


Serve up these delicious and easy Hot Pepper Cheddar Biscuits with seafood like butter soaked crab, or a creamy seafood pasta. They make a perfect pairing.


You’ll like how fast and easily these biscuits come together. No electric mixer needed, just a bowl and spatula to fold all together. And no rolling out the dough or cutting the dough with a biscuit cutter! Just drop then onto the baking sheet with a large tablespoon or scoop.


For the topping, you’ll need a small bowl to melt the butter in with all the spices. Make sure you don’t touch your eyes while you’re dicing the jalapeno peppers. Keep the heat in the biscuits, not in your eyes.


This recipe makes just enough biscuits for a small family. But the recipe is easy enough to double if you need a dozen or more.


This recipe makes 4-6 biscuits.

If you need a dozen, you can easily double the recipe.

 

Preheat your oven to 375F degrees.

 

Prepare your baking sheet:

Lay a sheet of parchment paper on the pan. There’s no need to brush any oil or butter on the pan or the parchment paper. 


Gather up your Ingredients:

2 C Bisquick Mix

½ C + 2 T Water

2 oz Cheddar cheese, freshly shredded

2 oz Jalapeno flavored white cheese, freshly shredded

1-2 T Jalapeno Pepper, cleaned and finely diced

¼ C Onion, diced

 

Coating for topping the biscuits:

¼ C Butter, melted

½ t Garlic powder

¼ t Onion powder

2 T Green onion tops, sliced

Pinch of Salt

 

Mix and bake:

-Combine the Bisquick Mix, water and cheddar cheese in a medium mixing bowl until combined. Do not beat or overmix, just fold it all until everything comes together.

-Scoop the dough onto the parchment paper lined pan. I don’t form them into perfect spheres…just let them lay with rough edges and sides.

-Bake at 375F degrees for 10-12 minutes. They should be golden brown on top when done. 


Mix and brush the butter coating on top:

-While the biscuits are baking, combine and stir together the melted butter, garlic powder, salt, onion powder, dried parsley and diced onion tops in a small bowl. Set it aside for spreading on top of the hot biscuits.

-When the biscuits are done baking and still hot, lavishly brush on the butter mixture, letting it drip down the sides.

If you want them a little crispy, bake the biscuits for another two minutes after brushing them with the butter topping.

 

Serve them hot:

-These biscuits are delicious with crab or any delicious seafood, or even seafood on pasta. But they are best when they are served warm or hot. No need to spread with butter, they are already coated.

-here’s nothing better than a delicious bowl of seafood pasta accompanied by these Hot Pepper Cheddar Biscuits. The combination of seafood and jalapeno peppers, garlic and onion all work together for a delicious dinner.

-If the biscuits are a little too spicy hot for you, drop a dollop of sour cream alongside one for dipping. The sour cream will cool down your flavor taster.



Eat them so you don't need to store them:

-Fresh is best for these biscuits. I love them best, fresh on the day you make them. The next day they will be a little dense and not as fluffy. But, if you keep them in a sealable airtight container, they will taste very good yet for 2-3 days. Trust me, at our house they simply do not last more than a day or two.

-Frozen?: I have not frozen them for later, but they may not have the fresh fluffiness after being frozen.


Whatever you like to pair with your Hot Pepper Cheddar Biscuits, or how hot you like to spice them up, make them your own…and “Bake your own Memories!”

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