Jalapeno Drop Biscuits
Submitted by klinik
Jalapeno drop biscuits with Monterey Jack cheese and cornmeal, ready in 30 minutes. Both fresh and pickled jalapenos give these spicy, cheesy biscuits a double kick with no rolling required.
YIELD
16 biscuitsPREP
10 minCOOK
17 minREADY
30 minNo rolling pin, no biscuit cutter. Just drop the dough by rounded tablespoons onto a buttered sheet and you’ve got 16 spicy biscuits in under 30 minutes.
What makes these interesting is the double jalapeno hit: both fresh and pickled peppers go into the dough alongside coarsely grated Monterey Jack and yellow cornmeal. The cornmeal adds a subtle crunch that you don’t get from standard drop biscuits, and the two types of pepper give you fresh heat and tangy, vinegary depth at the same time.
Stir only until the dough just comes together. Overworking it develops gluten and turns your biscuits tough.
Ingredients
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 degree F oven for 15 to 17 minutes or until pale golden.
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