Jalapeno Cheddar Biscuits |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This one will outshine a big bowl of chili. Adapted from a recipe by Chef Peter Oleyer which he serves at Calexico Carne Asada. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
8 tablespoons cold butter, diced |
1/2 cup heavy cream |
2 eggs |
1/4 lb sharp cheddar cheese, diced |
2 small jalapeno peppers, minced |
egg wash (1 egg beaten with 1 tsp. water) |
Directions:
1. Preheat oven to 400 degrees. In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
2. Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated. Refrain from over mixing.
3. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.
4. Bake for 25 minutes or until golden brown.
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