Jalapeno Cheddar Biscuits

Reynolds Parchment Paper
Jalapeno Cheddar Biscuits
11 to 12 biscuits


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Reynolds® Parchment Paper
2 1/4 cups all-purpose baking mix
1 cup shredded Cheddar cheese
1 cup whole kernel corn, drained
1/3 cup milk
2 tablespoons chopped fresh cilantro
2 tablespoons vegetable or olive oil
1 tablespoon finely chopped jalapeno peppers
1/2 teaspoon dried red pepper flakes (optional)


PREHEAT oven to 450°. Line a cookie sheet with Reynolds Parchment Paper; set aside.

MIX all ingredients together in a large bowl until soft dough forms.

DROP dough by scant 1/4 cupfuls onto parchment-lined cookie sheet. Flatten dough slightly with the back of a spoon.

BAKE 10 to 12 minutes or until golden brown.

Created date

November 2008