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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 8 |
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An outstanding biscuit recipe that is especially good with Tex-Mex inspired meals like chili con carne or a spicy beef stew. Or, just split and stuff with scrambled egg and ham or bacon and you've got a mean breakfast! Ingredients:
2 1/2 cups all-purpose flour |
2 1/2 teaspoons double-acting baking powder |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
2 1/2 tablespoons cold butter, cut into bits |
6 ounces coarsely-grated cheddar cheese |
5 jalapenos, seeded and minced (2 inches long, don’t forget to wear kitchen gloves!) |
1 1/4 cups sour cream |
Directions:
1. Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
2. Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
3. Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
4. Roll or pat it out 1/2 inch thick and with a 3 1/2 inch cookie cutter, cut out 8 rounds.
5. Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.
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