Best 2 Gluten Free Corn Cheddar Jalapeño Biscuits Recipe By Tasty Recipes
In search of a gluten-free delight that tantalizes your taste buds? Look no further than the gluten-free corn cheddar jalapeño biscuits recipe by Tasty. Embark on a culinary journey that combines the hearty goodness of cornmeal with the sharp zest of cheddar cheese and the fiery kick of jalapeños. These biscuits promise a symphony of flavors and textures that will elevate your breakfast, brunch, or snack experience to new heights. Prepare to indulge in a gluten-free treat that is not only delicious but also remarkably easy to make. So, gather your ingredients, preheat your oven, and get ready to create a batch of these delectable biscuits that will leave you craving more.
Let's cook with our recipes!
GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY
Call us cheesy, but these biscuits are a side dish everyone can smile about. And they come together in less than an hour! If you're feeling spicy, add another chopped jalapeño to the batter for an extra kick.
Provided by Betsy Carter
Categories Sides
Time 50m
Yield 18 biscuits
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
- Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
- Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
- Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams
JALAPENO CHEDDAR BISCUITS
These tender biscuits with a cheesy richness have a nice level of heat that will appeal to all ages. -Florence McNulty, Montebello, California
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, baking powder, salt, thyme and paprika. Cut in butter until mixture resembles coarse crumbs. Stir in the milk, cheese and jalapeno. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. , Bake at 450° for 12-14 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 276mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh ingredients: Fresh corn, cheddar cheese, and jalapeños will give your biscuits the best flavor.
- Don't overmix the dough: Overmixing will make the biscuits tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the biscuits rise and give them a flakier texture.
- Bake the biscuits until they are golden brown: This will ensure that they are cooked through.
- Serve the biscuits warm: Corn cheddar jalapeño biscuits are best served warm out of the oven.
Conclusion:
These gluten-free corn cheddar jalapeño biscuits are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to use up leftover corn and cheese. So next time you're looking for a tasty and satisfying snack or side dish, give these biscuits a try!
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