Jalapeno Cheese Biscuits

For Breakfast on the Go or Snacktime! Also great with chili or soup. Try it with Honey Butter, too!

Makes about 10-12 biscuits.


1 1/3 c flour

1/3 c corn meal

2 T sugar

2 t baking powder

½ t salt

1-2 jalapenos, diced (3 T)

1 ½ c sharp cheddar cheese or your favorite*, shredded

¾ c half & half, milk or cream (if you use cream, omit butter)

2 T unsalted butter, melted & cooled

2 T Underwood Ranches Sriracha Hot Sauce

Extra shredded cheese and half & half for biscuit tops


Preheat oven to 425 degrees. Whisk together first 5 ingredients. Stir in jalapenos and cheese. *(I used ¾ c cheddar & ¾ c pepper jack) Lightly stir in the milk, butter and UR Sriracha until the ingredients start to come together. It will be sticky, but go ahead and place the dough on a floured board. Turn the dough ball a few times so that the dough picks up some of the flour and becomes workable. Pat out to about ¾” thick. Use a biscuit cutter to cut out the biscuits. (a 2.5” cutter yields about 10 biscuits) Can also use a mason jar lid. Place biscuits on a lined baking sheet an inch or so apart. Brush tops with some extra half & half and sprinkle with some extra cheese. Bake for 10-12 minutes until the tops are golden.

Honey Butter – Soften ¼ c salted butter and stir in 2 T honey. Can also add 1T UR Sriracha Hot Sauce for more heat!!

Karen 01.20.2021