Jalapeno Cheese Biscuits
- Yield: 20 biscuits servings
- 2cups all-purpose flour
- 2tablespoons sugar
- 1/4teaspoon salt
- 1/4teaspoon white pepper
- 1tablespoon baking powder
- dash cayenne pepper
- 1/2cup (1 stick) cold unsalted butter
- 1tablespoon cored, seeded and finely chopped jalapeno (or 2 tablespoons snipped fresh chives)
- 3/4cup shredded cheddar cheese
- 1 1/4cups heavy whipping cream
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Sift the dry ingredients into a mixing bowl. Cut the butter into 1/2-inch pieces. Using your fingertips, rub the butter and flour mixture together until it resembles coarse meal; add the jalapenos and cheese. Add the cream and mix with your hands.
- When barely combined, turn out onto a lightly floured board and knead just enough to bring the dough together. Roll out to a 1-inch thickness. Cut with a floured 1 1/2 to 2-inch cutter. Arrange in a single layer on the prepared baking sheet.
- Bake in the center of the oven for 10 to 12 minutes or until puffed and golden. Serve warm.
NOTE: The secret to flaky biscuits is to use very cold butter (20 minutes in the freezer will do it).
Recipe reprinted with permission from The Junior League of Houston, Inc., Peace Meals, a Book of Recipes for Cooking and Connecting (The Junior League of Houston, Inc., 2008)