My love for cheesy biscuits runs deep. Although science and common sense would say otherwise, I’m not sure it is possible to stuff too much cheddar into a biscuit. Adding bacon and jalapeño to these made them that much more sensational. And that much more Dave-approving. But, I won’t act like it was all for David. I loved these. Today, I can think of nothing I’d like for breakfast more. PS: For those more sensitive to spice, I de-seeded my jalapeño.
CHEESY BACON & JALAPEÑO BISCUITS
Serves 6 biscuits
1 batch fluffy biscuits
3/4 cup cheddar, shredded
1 jalapeño, diced
1/2 cup bacon, crumbled
Preheat oven to 450 degrees. Prepare batter according to fluffy biscuits recipe (link above). Before shaping into biscuits. Fold cheddar, jalapeño, and bacon crumbles into dough.
Shape dough into biscuits, about 1 and 1/2 inch thick. Arrange on baking sheet an inch apart. Brush tops with additional butter.
Bake for 10-12 minutes.
- 1 batch fluffy biscuits
- ¾ cup cheddar, shredded
- 1 jalapeño, diced
- ½ cup bacon, crumbled
- Preheat oven to 450 degrees. Prepare batter according to fluffy biscuits recipe (link above).
- Before shaping into biscuits. Fold cheddar, jalapeño, and bacon crumbles into dough.
- Shape dough into biscuits, about 1 and ½ inch thick. Arrange on baking sheet an inch apart.
- Brush tops with additional butter. Bake for 10-12 minutes.
Adapted from Picky Palate.