These are the best, cheesy drop biscuits and a spicy copycat of the Red Lobster classic! Serve as an easy side, especially to dip into your favorite soup.
2 cups (240g) flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp sugar
1 tsp salt
1 tsp garlic powder
1/2 cup plain greek yogurt
1/2 cup milk
1/4 cup butter, melted and cooled + 2 Tbsp to brush on top
1-2 medium sized jalapeños, deseeded, minced (see note)
1 1/4 cup shredded cheddar cheese
Preheat your oven to 425 degrees. Lightly grease a cookie sheet with parchment paper or spray with cooking spray.
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, sugar, salt, and garlic powder).
In a separate bowl, whisk together the yogurt, milk and egg, followed by the melted butter.
Pour the yogurt mixture into the bowl of dry ingredients, and gently stir to combine.
Fold in the minced jalapeño and shredded cheese. It's a pretty stiff dough so make sure the jalapeño and cheese get evenly distributed. Don't overmix.
Using a cookie scoop or 1/4 cup measuring cup, drop the dough onto the cookie sheet and bake for 15-18 minutes until the tops start to brown.
Immediately brush with butter, then serve warm or at room temperature.
Jalapeño: These biscuits are spicier than my Jalapeño Cheddar Quick Bread recipe, due to the shorter cooking time. I usually do two jalapeños and you definitely can taste the spice but it's not too bad. If you prefer less spicy things, just do one and make sure to cut it really small.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
This recipe was adapted from my Jalapeño Cheddar Quick Bread recipe.