Jalapeno Drop Biscuits
Yield
16 biscuitsPrep
10 minCook
17 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
cornmeal
yellow |
|
| 2 | teaspoons |
baking powder
double-acting |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
cold, unsalted, cut into bits |
|
| 1 ½ | cups |
monterey jack cheese
coarsely grated |
|
| 2 | each |
pickled jalapenos
2 inches each, seeded, minced |
*
|
| 2 | each |
jalapeño pepper
2 inches each, fresh, seeded, minced |
*
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
yellow |
|
| 1E+1 | ml |
baking powder
double-acting |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
cold, unsalted, cut into bits |
|
| 355 | ml |
monterey jack cheese
coarsely grated |
|
| 2 | each |
pickled jalapenos
2 inches each, seeded, minced |
*
|
| 2 | each |
jalapeño pepper
2 inches each, fresh, seeded, minced |
*
|
| 158 | ml |
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 degree F oven for 15 to 17 minutes or until pale golden.
