Ron makes these savory biscuits often, usually while I’m pondering a problem in particle physics or painting my toenails (You know I’m jesting! I never have time to paint my nails). These excellent biscuits deliver a hint of heat - without blowing the roof off your mouth. I know you’re going to love them!
2 c. all-purpose flour
4 tsp. baking powder
½ tsp. salt
3 tbsp. cold butter or margarine
5 or 6 slices canned, pre-sliced jalapeño peppers
¼ lb. sharp cheddar, diced as ¼-in. squares
¾ c. milk
¾ c. milk
Preheat oven to 350 deg. F. Trim parchment paper to fit medium-sized baking sheet; set aside. Combine flour, baking powder, and salt in large mixing bowl. Slice butter evenly over dry ingredients. Combine dry ingredients and butter with a pastry cutter, drawing the cutter toward you as you give the bowl a quarter turn.
Chop jalapeño and cheese slices into a ¼-in. dice (see Note). Sprinkle both evenly over flour-butter mixture. Mix with hands to ensure even distribution of buttery dry ingredients, jalapeños, and cheese. Add milk all at once, mixing with hands to ensure that diced cheese and jalapeño peppers are well distributed.
Knead dough 10 times onto lightly floured surface, patting into a 1-in. thick circle approximately 9 in. in diameter. Cut into 2-in. or 3-in. rounds with lightly floured biscuit cutter or drinking glass. Transfer unbaked biscuits to parchment-lined baking sheet. Dab or brush tops with melted butter. Bake 25-to-30 min. Serve warm or at room temperature. Yields 8 or 9.
Note: Don’t grate the cheese in this recipe. Dicing ensures it will melt in small pockets, producing a more flavorful biscuit.
|Combine dry ingredients|
|Typical size of canned jalapeño peppers|
|Work cold butter into dry ingredients with pastry cutter|
|Dice sharp, aged cheddar|
|Evenly distribute diced cheese and jalapeño|
peppers over buttery dry ingredients
|Add milk all at once|
|Quickly combine with hands or sturdy spoon|
|Roll into a 1-in. thick circle on lightly floured surface|
|Transfer unbaked buns to baking sheet|
|Brush with butter. Bake 25-to-30 min.|
|Eat as-is or serve under poached eggs with |
maple-smoked bacon and fresh fruit.