Monday, October 09, 2006

Jalapeno Biscuits

From: The Culinary Institute of America Breakfasts & Brunches

2 C all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
1/3 C butter, divided
3/4 C buttermilk
2 tsp minced jalapeno
Pinch fresh ground black pepper

Preheat the oven to 425. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Sift the flour, baking powder, and salt into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.
Add the buttermilk to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.
Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of 1/2 inch. Sprinkle the jalapenos and black pepper over two-thirds of the dough. Fold the dough in thirds, like a letter, then re roll it out to a thickness of 1/2 inch. Cut out the biscuits using a 2 1/2 inch cutter. Gather the scraps together, re roll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart. Refrigerate uncovered for 15 minutes.
Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve very hot, directly from the oven.

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