Name: Jalapeno Popper Swim Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9
Cuisine: American
Ingredients: Cooking spray; 2 ½ cups all-purpose flour; 4 teaspoons baking powder; 4 teaspoons white sugar; 1 teaspoon salt; 1 ¾ cups buttermilk; 1 1/4 cup shredded cheddar cheese, divided; 2 Tablespoons chives, finely chopped; 1/2 cup unsalted butter; 9 jalapenos, cored to remove seeds, membrane, and stem; 1/2 (8 ounce) block cream cheese, softened; 2 strips bacon, cooked and crumbled; Hot honey, for serving

Jalapeno Popper Swim Biscuits

These jalapeno popper swim biscuits are buttery biscuits with an entire cream cheese and Cheddar-filled jalapeno baked into each one.

35 min total 15 min prep 20 min cook 9 377 cal

Instructions

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1 Preheat the oven to 450 degrees F (235 degrees C). Spray a 9x9-inch baking pan with cooking spray.
2 Whisk flour, baking powder, sugar, and salt together in a large bowl. Add buttermilk and stir to combine. Fold in 1 cup shredded Cheddar and chives.
3 Pat dough evenly into the prepared baking dish. Using a spatula or dough blade, cut dough into 9 even pieces.
4 Insert 1 jalapeno into each of the 9 sections of dough.
5 In a small bowl combine cream cheese, remaining cheddar, and bacon. Transfer mixture into a piping bag or use a small spoon and fill each jalapeno with cream cheese mixture. Pour melted butter evenly over biscuits.
6 Bake in the preheated oven until biscuits are risen and golden brown, 20 to 25 minutes. If tops of jalapenos start to brown, tent the pan with foil. Serve with hot honey.