Jalapeno drop biscuits
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | cup | Yellow cornmeal |
| 2 | teaspoons | Double-acting baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Cold unsalted butter; cut into bits |
| 1½ | cup | Monterey jack cheese; coarsely grated |
| 2 | 2\" pickled jalapeno peppers, seeded; minced | |
| 2 | 2\" fresh jalapeno peppers, seeded; minced | |
| ⅔ | cup | Milk |
Directions
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.
Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 10:31:29 -0400 From: Laura Hunter <LHunter722@...>