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Recipe: Jalapeno Biscuits
Categories: Essnce06
Yield: 12 servings
1 c All-purpose flour
1 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
2 tb Cold unsalted butter; cut
-- small pieces
1 ts Chopped jalapeno pepper; or
-- to taste
1/4 c Buttermilk; plus
1 ts Buttermilk
Preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper. Into a bowl sift dry ingredients. Cut in butter with a fork or your fingers, until mixture is crumbly. Stir in pepper, to taste. Add just enough buttermilk, a little at a time, for mixture to come together into a smooth ball of dough. Do not overwork or overhandle dough. On lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits, but these will not be as tender. Transfer rounds to baking sheet and bake 15 minutes, until tops are golden and bottoms are browned. Serve warm. This recipe yields 12 buscuits.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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