I love biscuits, but I must admit that sometimes they are hard to get just right. When right though, nothing beats a buttery, flaky and moist biscuit and I think I have hit the nail on the head with my Jalapeno Cheddar Biscuits. The trick to a good biscuit is to not overwork the dough. If you work the dough too much the biscuits will, more often than not, turn out like hockey pucks.
- ¼ cup cold butter
- 2 cups flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ¾ cup grated old cheddar cheese*
- 1½ tablespoons fresh jalapeno pepper, finely minced with seeds
- 1 cup skim milk
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, use a pastry blender or two forks to mix the butter into the flour, baking powder and sugar.
- Add the cheddar cheese and jalapeno peppers to the bowl.
- Fold in half of the milk gently. Add the remaining milk and fold gently just until the flour is absorbed.
- Place dough on a floured surface and knead 5 or 6 times. Don't overmix!
- Using a rolling pin, roll the dough into a rectangle, approximately ¾ inch thick.
- Cut into eight biscuits and place on a greased cookie sheet.
- Bake for 12 to 15 minutes until golden brown.
**Check out my Tips N' Tricks post for a great alternative to a rolling pin!