1 c Flour
1/2 c Yellow cornmeal
2 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter; cut
-into bits
1 1/2 c Monterey jack cheese;
-coarsely grated
2 2″ pickled jalapeno
-peppers, seeded; minced
2 2″ fresh jalapeno peppers,
-seeded; minced
2/3 c Milk
Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the
middle of a preheated 425 oven for 15 to 17 minutes or until pale golden.
Makes about 16 biscuits.
Yields
16 Servings