Awhile back I asked for some jalapenos to make salsa, and what came back from the store was a pile of peppers so large, it could have fed a small army. I’m not talking a few peppers, but a few pounds of peppers…and they were HOT! OMG were they hot…I’m glad I had milk in the fridge. At first I was perplexed; I had never seen so many peppers in my life, but soon enough the wheels were turning and I was frying them, drying them, and turning them into jelly. I still have jalapenos in the fridge, so the other day I decided to chop them up and throw them into biscuits. The result? Deliciousness. Here’s the recipe:
- 2 cups AP flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- pinch of cayenne
- 2 tablespoons butter, cold and cut into small pieces
- 2 tablespoons shortening, cold
- 1 Jalapeno, seeded and chopped
- 1 cup cheddar cheese, shredded
- 1 cup buttermilk, cold
- Preheat oven to 375.
- Spray a baking sheet with pan spray and set it aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and cayenne.
- Cut butter and shortening into flour with a pastry cutter or your fingers until it resembles cornmeal.
- Whisk in chopped jalapeno and shredded cheese.
- Pour buttermilk over flour mixture and mix until just combined, making sure to not overwork the dough. Knead the dough several times. It will be very sticky.
- Turn out dough onto a lightly floured work surface and pat into a circle. The dough should be about an inch thick.
- Use a round biscuit cutter to cut out biscuits, making sure to press straight down without twisting. Twisting will produce a lopsided biscuit.
- Place biscuits on cookie sheet and bake for 12 – 15 minutes.