 |
Jalapeno Biscuits (Scones) Recipe | |
Mexican Bread | |
|
Ingredients:
1 1/2 cups cake flour1/2 cup cornmeal 1 1/2 cups grated cheddar cheese 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 jalopeno chilie peppers 1/4 teaspoon dried red pepper flakes 1/4 cup butter (or margerine) 1/2 cup heavy cream
Directions:
Preheat oven to 350 degrees and butter a baking sheet.In a large bowl combine the flour, cornmeal, 1 cup of the cheese, baking powder, baking soda, salt, chilies and red pepper. Mix thoroughly. With two forks or a pastry cutter, cut in the butter until the mixture resembles a coarse meal. Drizzle the cream over the top and stir in until a soft dough is formed. Add more cream if necessary. On a lightly floured surface, pat the dough (or use rolling pin) to 1/2-inch thickness. Cut rounds with a 2"" cutter, or use a thin-rimmed glass. Transfer the rounds to the baking sheet and sprinkle a little of the remaining cheese on top of each one. Bake for 20-25 minutes, until cooked through and golden brown. | |