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Jalapeno Cheddar Biscuits

Yield 11 to 12 biscuits


  • 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)

How to Make It

  1. 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.