If it wasn’t already evident from the recipe I posted last week, let me say that I love anything that combines peppers and cheese. If it has bacon? Well now you’ve got all your basic food groups covered.
I made these on the fly last week while we were exiled at my in-law’s house. As I was preparing to make regular old cheese biscuits, I spotted a jar of jalapenos in the cabinet. And then I remembered the bacon in the fridge. I don’t typically buy bacon, but I was more than willing to eat their’s.
I’m so glad I added the peppers and the pork. These turned out moist and flavorful and much more hearty than they would have without those additions. I think the recipe was perfect the way I made it, but you could easily adjust it to account for your spice preferences; they would even be good if you made them without the peppers or without the bacon.
Bacon Jalapeno Cheddar Biscuits
heavily adapted from this recipe
- 1 1/2 cups Biscquick or other biscuit mix
- 1 1/2 cups shredded cheese (I usually use cheddar, but a combination of cheddar and pepperjack is delicious, too)
- 1/2 cup milk
- 1/2 cup diced bacon
- 1/4 cup diced jalapenos, either fresh or canned (if using fresh, remove seeds)
- 1 tbs butter, melted
- 1 tsp oregano
- 1 tsp garlic salt
1. Preheat oven to 400 degrees. In a large bowl, combine Bisquick, cheese, milk, bacon, and jalapenos. The dough will be sticky, but that’s okay. Drop large tablespoons of the mixture onto a greased sheet pan. Don’t worry about shaping or rolling them.
2. Bake for 8-10 minutes, or until the biscuits lose their stickiness and begin to color just a little. While they’re baking, combine the oregano and garlic salt with the melted butter and mix well. Remove the biscuits from the oven (don’t turn the oven off yet) and brush each one with the butter mixture.
3. Return the biscuits to the oven for 6-9 minutes, or until they’re nice and golden. Remove and enjoy them while they’re hot!