Jalapeno Cheese Biscuits Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 cup uncooked corn grits or cornmeal | ||
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| 1 jalapeno pepper, seeded and finely diced | ||
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| 1/3 cup or more milk | ||
Directions
Preheat oven to 425°.
Mix flour, baking powder, salt, and grits in bowl.
Cut in butter with a fork or pastry blender until crumbly.
Stir in jalapeno pepper and cheese, slowly add 1/3 cup milk, and stir lightly.
Add more milk, 1 tablespoon at a time, if needed to make dough hold together.
Put dough on lightly floured board or canvas.
Knead gently a few times.
Roll dough into a 9 x 8-inch rectangle.
With sharp knife, cut into eight 1-inch-wide strips.
Cut each strip crosswise into three 3-inch pieces.
Place about one inch apart on un-greased baking sheet.
Bake for 12 minutes or until lightly browned.
Mix flour, baking powder, salt, and grits in bowl.
Cut in butter with a fork or pastry blender until crumbly.
Stir in jalapeno pepper and cheese, slowly add 1/3 cup milk, and stir lightly.
Add more milk, 1 tablespoon at a time, if needed to make dough hold together.
Put dough on lightly floured board or canvas.
Knead gently a few times.
Roll dough into a 9 x 8-inch rectangle.
With sharp knife, cut into eight 1-inch-wide strips.
Cut each strip crosswise into three 3-inch pieces.
Place about one inch apart on un-greased baking sheet.
Bake for 12 minutes or until lightly browned.
Chef
