Jalapeno Biscuits

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/8 teaspoon	0.6ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Cold unsalted butter - cut small pieces
1 teaspoon	5ml	Chopped jalapeno pepper - or to taste
1/4 cup	59ml	Buttermilk - plus
1 teaspoon	5ml	Buttermilk

Recipe Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper.

Into a bowl sift dry ingredients. Cut in butter with a fork or your fingers, until mixture is crumbly. Stir in pepper, to taste. Add just enough buttermilk, a little at a time, for mixture to come together into a smooth ball of dough. Do not overwork or overhandle dough. On lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits, but these will not be as tender.

Transfer rounds to baking sheet and bake 15 minutes, until tops are golden and bottoms are browned. Serve warm.

This recipe yields 12 buscuits.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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