Cheddar Jalapeno Biscuits (12-16 biscuits)
Ingredients:
2 cups flour
2 cups (8 oz.) shredded sharp cheddar cheese
1/2 c. dry Nestle Carnation Instant Nonfat Dry Milk
3 finely chopped medium jalapenos, seeds removed (unless you like the heat)
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup butter softened and diced into smaller pieces
3/4 cup water
Directions:
Preheat oven to 400° F
Combine in medium to large bowl: dry milk, flour, sugar, salt, baking powder, cheese, jalapenos
Knead in butter into dry mixture in bowl
Knead in water gradually, just until dough is moistened, yet still firm in bowl
Wash hands immediately to avoid jalapeno-hands (you can soak in whole milk if you feel a burn, but I've never been affected)
Remove dough from bowl and knead on a lightly floured surface for about 30 seconds
Place dough into lightly floured 8x8 inch square, pat down, cut into 12-16 squares (depending on the size you want)
Place each biscuit onto a lightly-greased baking sheet
Bake for 12-16 minutes (remove when light golden brown)
These go perfect with my shredded chicken chili or your favorite jalapeno jelly. When you reheat them, do so in a toaster oven not the microwave - they are much, much better crunchy and fresh. Just trust me on this one.
1 comment:
Looks like Heart Burn in a bun. I may have to give these little gems a try. Thanks!
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