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Baking recipe · from the recipe book

Cheddar Jalapeño Green Onion Drop Biscuits

Tender, craggy biscuits with pockets of sharp melted cheddar, a gentle jalapeño warmth and fresh green onion, with crisp golden edges.

Cheddar Jalapeño Green Onion Drop Biscuits

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ¾ tsp2 gGarlic powder
  • ½ cup110 gUnsalted buttercold, cut into small cubes
  • 1¼ cups shredded140 gCheddar cheesecoarsely shredded
  • 2 whole28 gJalapeñoseeded and finely minced
  • 2 medium30 gGreen onionsthinly sliced
  • ¼ cup60 gCream cheesesoftened
  • 1 cup (240 ml)240 gButtermilk, low-fatcold

Steps

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.
  2. Prepare first: shred the cheddar, mince the jalapeño, slice the green onion and cube the butter, then keep the butter cold in the fridge.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder.
  4. Add the cold butter and rub or cut it into the flour mixture until the pieces are about the size of peas.
  5. Toss in the cheddar, jalapeño and green onion until coated with flour.
  6. In a small bowl, whisk the cream cheese with a splash of the buttermilk until smooth, then whisk in the rest of the buttermilk.
  7. Pour the buttermilk mixture into the flour mixture and stir gently with a fork just until a shaggy, sticky dough forms; do not overmix.
  8. Drop the dough in 12 even mounds onto the baking sheet, about 2 inches apart.
  9. Bake for 14 to 17 minutes, until the tops and edges are golden brown and a toothpick inserted in the center of a biscuit comes out clean.
  10. Cool on the sheet for 5 minutes, then move to a rack and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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