Cheddar Jalapeno Beer Drop Biscuits
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases.
Holy Cow, these Cheddar Jalapeno Beer Drop Biscuits are finger licking good. Beer, self-rising flour, cheese and jalapeños are all it takes!
So one day while making my 2 Ingredient Beer Bread it occurred to me how awesome cheese would be. Then as I was getting the cheese out of the refrigerator I saw the jalapeño jar and grabbed it too. Of course then I was on a roll and thought tiny drop biscuits would get done faster than bread, which meant I could eat these that much sooner.
You are gonna want to use your favorite beer for this recipe because there will be just a slight beery taste. I’ve used both the Traditional Yuengling as well as the Light Yuengling which is my favorite beer to drink. So you can use either a light beer or regular!
Cheddar Jalapeno Beer Drop Biscuits
These are so super easy to make and while I love them with cheddar and jalapenos totally do your thing! Change up the cheese, forget the jalapenos. You could totally add bacon bits, that would be amazing!
I made these as drop biscuits but you could make this as a loaf just as easily and it would be every bit as delicious! Keep in mind this is a shaggy sticky dough, so these will have a rustic look.
Ingredients
- 1 12 ounce beer
- 2 cups self-rising flour
- 1-3 Tablespoons pickled jalapenos-finely chopped your choice on how many depending on how much heat you want
- 1 cup shredded cheddar cheese Divided
- 1/4 cup melted butter
- Additional pickeled jalapenos for garnish
Instructions
- Combine the beer and self-rising flour in a bowl until mixed completely - dough will be shaggy or rough texture looking
- Carefully stir in ¾ cup of the shredded cheese AND 1-3 Tablespoons of the finely chopped jalapenos-depending on how much heat you like
- Drop by the Tablespoon onto a cookie sheet sprayed with non-stick spray
- Bake in a 375° pre-heated oven for 12-13 minutes, remove from oven baste each biscuit with the melted butter, top with a little shredded cheese and a piece of pickled jalapeno then place back in the oven for 3-5 more minutes
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
