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Buttermilk Biscuits With Jalapeno Jam

Courses: Breads
Serves: 6 people

Recipe Ingredients

1 3/4 cups 109g / 3.8ozFlour
2 tablespoons 30mlBaking powder
1 teaspoon 5mlSugar
1/2 teaspoon 2.5mlSalt
1/2 cup 99g / 3.5ozButter - (1 stick)
3/4 cup 177mlButtermilk
1   Jalapeno Relish - see * Note

Recipe Instructions

* Note: See the "Jalapeno Relish" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed.

On a lightly-floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2-inch thickness. With a 3-inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden-brown and serve hot with the Jalapeno Relish.

This recipe yields about six 3-inch biscuits.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6286 broadcast 10-01-1996) - Downloaded from their Web-Site -


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