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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 20 |
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If you prefer less heat in these big yummy biscuits, seed the jalapeños before chopping them. Ingredients:
4 cups all-purpose flour |
2 tablespoons baking powder |
1 teaspoon salt |
2/3 cup butter, chilled and cut into pieces |
2 medium jalapeño peppers, minced (about 1/4 cup) |
1 1/2 to 1 3/4 cups buttermilk |
melted butter (optional) |
Directions:
1. Combine first 3 ingredients; cut in 2/3 cup butter with a pastry blender or 2 knives until crumbly. Stir in jalapeño. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn out dough onto a lightly floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 1/2 thickness; cut with a 2 1/2 round cutter. Place on a lightly greased baking sheet.
3. Bake at 425° for 16 to 18 minutes or until golden. Brush with melted butter, if desired, before serving.
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