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Jalapeno drop biscuits
Jalapeno Drop Biscuits
Recipe By : Gourmet Magazine - 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads & Rolls
Amount Measure Ingredient -- Preparation Method
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1 cup flour
1/2 cup yellow cornmeal
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter -- cut into bits
1 1/2 cups Monterey jack cheese -- coarsely grated
2 2" pickled jalapeno peppers, seeded -- minced
2 2" fresh jalapeno peppers, seeded -- minced
2/3 cup milk
Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the middle
of a preheated 425 oven for 15 to 17 minutes or until pale golden. Makes
about 16 biscuits.
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| Free recipe:
Jalapeno drop biscuits
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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