* Exported from MasterCook *
Biscuits, Cheddar Jalapeno
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Posted Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon kosher salt
1 stick cold unsalted butter -- cubed
1 cup cold whole milk
1 cup shredded aged cheddar cheese
1/4 cup finely chopped pickled jalapenos
1 large egg -- lightly beaten
Line a baking sheet with parchment paper. In a lg bowl, whisk the
flour with the sugar, baking powder, baking soda and salt. Scatter
the cubed butter over the dry ingredients and using your fingers
pinch the butter into the flour until the mixture resembles very
coarse crumbs, with some of the butter the size of small
peas. Gently stir in the milk, cheddar and jalapenos just until a
shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead
gently just until it comes together. Pat the dough out to a 1/2"
thick rectangle. Using a 3" round biscuit cutter, stamp out 10-12
biscuits. Gently press the scraps together on the prepared baking
sheet and freeze for 30 min.
Preheat the oven to 375F. Brush the biscuits with the beaten egg and
bake until golden brown about 15 min. Serve hot or warm.
Make Ahead: The unbaked biscuits can be transferred to a sturdy
plastic bag and frozen for up to 1 week.
Source:
"Food & Wine, Aug 2015"
Start to Finish Time:
"1:15"
T(active):
"0:30"
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Per Serving (excluding unknown items): 188 Calories; 10g Fat (50.3%
calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber;
44mg Cholesterol; 363mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.