Ingredients
- 1 1/2 cups cake flour
- 1/2 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.
Print this recipe
Submitted 6/13/05.
Source: Southwest the Beautiful Cookbook
Submitted By: Elaine Olson
eo1026@aol.com
Jalapeno Biscuits (Scones)