I made these biscuits as part of the best fried chicken biscuit the world has ever seen and recommend you do the same. The cheddar gives it a good flavor without being crazy cheesy and the jalapeno gives the perfect amount of kick without being spicy.
Cheddar Jalapeno Biscuits
3 cups self-rising flour
1 teaspoon salt
1 teaspoon garlic powder
dash of ground cayenne pepper
1/3 cup solid vegetable shortening
2 1/2 cups shredded sharp cheddar cheese
1 small jalapeno pepper, seeded and finely diced
3/4 cup milk
Combine the four, baking powder, salt, garlic powder and cayenne pepper in a bowl. Cut in shortening with a fork until it resembles coarse crumbs. Stir in cheese and diced jalapeno. Add the milk and stir to form a dough. Turn onto a lightly floured surface and knead until smooth, about 20 times. Roll doughto a 1/2 inch thick. Using a biscuit cutter or rim of a glass, cut into rounds. Gather the scraps and roll out again to make more biscuits. Place on a baking sheet. Bake at 450F about 11 minutes or until lightly browned.
my BMI number hates you... but my stomach and soul love you :-)
Posted by: habitat67 | September 18, 2008 at 01:19 PM
You had me at biscuit
Posted by: fightin' mad mary | September 18, 2008 at 06:33 PM
Your chicken biscuit is blowing my fucking mind.
Posted by: Jimmy | September 20, 2008 at 01:58 AM
Hello stranger on the net. Just searching for some interesting recipes to try. Thank you for this one- I am so excited about it!!!!
Posted by: Jessica | September 21, 2008 at 02:43 PM
Hello stranger on the net. Just searching for some interesting recipes to try. Thank you for this one- I am so excited about it!!!!
Posted by: Jessica | September 21, 2008 at 02:43 PM
By the way, I doubled this recipe and used a larger biscuit cutter so they would be big enough for my chicken pieces to fit on.
Posted by: Bloghungry | September 22, 2008 at 12:52 AM
It's me that Yankee married to a Southerner... anyway I was forced to do biscuits and hate cutting in butter or fats into flour. You will love this hint. I get it very cold and use the large holes on a hand food grater to grate it onto the flour and toss it lightly so it keeps the strands separate. I then mix in the liquids. You will get a flakier texture too! I use it with pie crusts as well.
Posted by: Christie | September 29, 2008 at 02:07 PM
For the love of God, these sound yummy!
I will be making these this weekend.
Thanks for all the cool recipes.
Posted by: Meghan | October 03, 2008 at 06:34 AM
best biscuits ever.
Posted by: saagat | October 14, 2008 at 07:29 PM