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Mexican Quick Cheese Biscuits

12 biscuits

Garlic Cheddar Drop Biscuits Garlic Cheddar Drop Biscuits perfect for your Sunday brunch, quick and easy homemade biscuits with a hint of spice.


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

½ teaspoon paprika

1/2 cup cold unsalted butter

1 cup shredded sharp cheddar cheese

I seeded fresh jalapeno fine diced

3/4-cup cold milk Butter


3 tablespoons unsalted butter

1/2 teaspoon garlic powder

1/8 teaspoon salt

1 tablespoon of chopped cilantro


Preheat oven to 425 degrees.

In a medium mixing bowl mix together flour, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon of garlic powder until well combined. 3. Using a fork or pastry cutter, cut butter into flour mixture until mixture is crumbly. Mix in cheese and diced jalapeno

Mix in cold milk just until combined (do not over mix).

Drop biscuits (about 3 tablespoons of dough per biscuit) onto a nonstick baking sheet or a baking sheet lined with silpats or parchment paper

Mix together 3 tablespoons melted butter, 1/2 teaspoon garlic, and 1/8 teaspoon salt in small bowl after butter is melted add the cilantro then brush lightly on top of each roll reserving rest of butter mixture for later.

Bake biscuits at 425 degrees F for about 10-15 minutes or until browned on bottom. Remove from oven and while still hot, brush more melted butter mixture on top.

These biscuits are best served warm right out of the oven.

Happy Baking!

Chef Martin Lopez

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