Cheddar-Jalapeño Biscuits |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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For a spicier biscuit, don't seed the peppers. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/8 to 1/4 teaspoon ground red pepper |
1/3 cup vegetable shortening, cold |
3/4 cup (3 oz.) grated cheddar cheese |
1/2 cup chopped jalapeño pepper (about 3 jalapeños) |
3/4 cup buttermilk |
Directions:
1. Preheat oven to 450°.
2. Sift together first 5 ingredients in a large mixing bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles fine crumbs; stir in cheese and jalapeño. Add buttermilk, stirring until dry ingredients are moistened. Do not overmix.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on an ungreased baking sheet. Gather dough scraps together, and repeat. Bake at 450° for 10 to 12 minutes or until golden brown. Serve warm.
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