Cheddar Jalapeno Biscuits

These Cheddar Jalapeno Biscuits are a great addition to just about any meal.

Not only are they easy to make, but they're quick too.

Crusty on the outside, fluffy & tender on the inside. Perfection!

Linked with Weekend Potluck & Foodie Friday.

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Cheddar Jalapeno Biscuits
10-11 Biscuits

2 1/4 cups flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold butter, cubed (I use salted)
1 cup extra sharp cheddar cheese, grated
1/4 - 1/3 cup finely diced pickled jalapenos (I use 1/3 cup)
1 cup cold milk
1 egg, beaten

Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, baking soda and salt. Add cubed butter and use a pastry blender or your hands to blend until it resembles very course crumbs with some butter the size of small peas.

Gently fold in cheese and jalapenos. Gently stir in milk until a shaggy dough forms.

Turn dough out onto a lightly floured surface and gently knead until it comes together.

Pat dough out to 1/2 inch thick circle. Cut out biscuits with 3 inch cutter.

Place biscuits on the prepared baking sheet and freeze 30 minutes. (Can be frozen up to a week)

Heat oven to 375*.

Brush biscuits with beaten egg and bake in preheated oven until golden brown, 15-17 minutes.


Tortellini Salad

This tortellini salad is one of my all time favorites.

Making the salad is pretty standard, but I have a special tip 
I want to share with you that I like to take with the tortellini.

After it's cooked I marinate it. Yep...makes all the difference.

It gives the salad that little something special.

I enjoy mine with Kraft Zesty Italian dressing but you can obviously use whatever you like.

To me...the perfect meal. Healthy, filling and a little on the lighter side.

Linked with Foodie Friday and Weekend Potluck.

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Tortellini (I like spinach & cheese)
Fresh mixed greens
Peppered bacon, thick slice
Red bell pepper, chopped
Red onion, thin sliced
Cherry tomatoes, halved
Cucumber, chopped
Fresh Parmesan, shaved
Fresh cracked black pepper
Italian dressing
I've left amounts off because it's really determined from how many salads you want to make. 
The amount of marinade is good for a 12 oz. bag of  tortellini.

1/4 cup apple cider vinegar
2 tsp olive oil
1 tsp sugar
1/4 tsp celery seed
Pinch of salt & pepper

Sever hours, or even the night before, cook tortellini just until al dente; drain. In a large bowl, whisk together marinade ingredients. Add tortellini and stir to coat. Refrigerate at least 2 hours up to overnight. I like to stir mine several times during the process if possible.

Cook bacon until crisp and break into small pieces.

To assemble: Place mixed greens onto a plate or bowl. Top with tortellini, red pepper, onion, cucumber and cherry tomatoes. Add bacon, a little black pepper and some fresh shaved Parmesan. Top with your favorite dressing.