Homestyle Jalapeño Popper Biscuits as an extra
Serves 2- Wheat
- Egg
- Mustard
- Milk
Better than grandma's biscuits? We'd say so! We've taken your favourite appetizer and turned it into a delicious biscuit, packed full of spicy jalapeño peppers, silky cream cheese and sharp cheddar!
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
6 tbsp
Sour Cream
(Contains: Milk)
1 tbsp
Baking Powder
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Jalapeño
43 g
Cream Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Sugar*
½ tsp
Salt*
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!). Whisk together mayo, cream cheese, sour cream, jalapeños, cheese, baking powder, 3 tbsp water, 1/2 tsp salt and 1 tbsp sugar in a large bowl. Stir in flour until just combined. Using your hands, press dough together into a loose ball. Flatten dough and press into a 1-inch-thick disc.
Cut biscuit disc into 8 equal-sized wedges. Transfer biscuits to a parchment-lined baking sheet.Brush 2 tbsp milk over tops of biscuits. Bake in the middle of the oven until puffed up and golden, 10-12 min.
Divide biscuits between plates. Halve and brush with butter, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, with some suggesting more jalapeño and cheese for extra kick and flavor.
- Ease of prep: Customers found these biscuits quick and simple to make, with several praising the foolproof recipe.
- Suggestions: Consider adding extra cheese, leaving jalapeño seeds in for more heat, and baking 5 minutes longer for a fully cooked center.
- Portions: The recipe makes more than expected; some suggest it serves more than two people.
- Texture: For best results, avoid overmixing the dough and add a bit more flour if it's too sticky to shape.
