Emeril's jalepeno biscuits
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| 1 | teaspoon | Baking powder |
| ⅛ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Cold unsalted butter, cut |
| Into small pieces | ||
| 1 | teaspoon | Chopped jalepenos |
| ¼ | cup | Plus 1 ts buttermilk |
Directions
Preheat oven to 375~. Line a baking sheet with parchment or wax paper. Sift dry ingredients into a bowl. Cut in butter with a fork or fingers until mixture is crumbly. Stir in pepper to taste. Add just enough buttemilk, a little at a time, for mixture to come together into a smooth ball of dough.
Do not overwork dough. On a lightly floured surface roll out dough into a 7 inch round, ½ inch thick. Using a 1 inch cookie cutter press out 12 rounds. Reroll any scraps to make additional biscuits, but these will not be as tender. Transfer rounds to baking sheet and bake 15 mins or until tops are golden brown. Serve warm. Formatted by jayne@...
Posted to MM-Recipes Digest by Jayne Oake <jayne@...> on Aug 12, 1998