Cheddar And Jalapeno Biscuits - cooking recipe

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter (chilled and unsalted cut into thin slices)
3/4 cup plain low-fat yogurt
1/3 cup milk (more if needed)
1/2 cup cheddar cheese
3 jalapenos, seeded and diced

Preparation

Position rack in center of oven and preheat to 400\u00b0F.
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 jalapenos.
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\u00b0F oven or toaster until thawed and hot, about 10 minutes.