0 (0)


Jalapeno biscuits

OUT to lunch on the first blistering day this year, my red wine-loving consort unexpectedly ordered a Stella Artois with his steak frites. I don't know if it was the heat or the hops, but I tasted it and immediately ... Read more

Total time: 35 minutes | Makes 12 biscuits
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large fresh jalapenos, seeded and chopped
  • 1/2 cup cold unsalted butter, cut into thin slices
  • About 1/2 cup cold California pale ale or amber ale
  • 1 cup grated sharp Cheddar
  • Softened butter for serving

Step 1Heat the oven to 425 degrees. Lightly grease a large baking sheet.

Step 2Combine the flour, baking powder, baking soda and salt in mixing bowl. Stir in the jalapenos. Using a pastry blender or 2 knives, cut in the cold butter until the mixture resembles coarse crumbs. Add the ale a few tablespoons at a time and stir the dough until it clings together in a ball. Dough should be slightly sticky but still easy to handle. Knead in the cheese. Don't over-mix.

Step 3Lightly dust a work surface with flour. Turn the dough out and knead a couple of times. Pat the dough out into a round about one-half inch thick. Using a cookie cutter or small glass, cut out into rounds about 2 1/2 inches in diameter. Place on the baking sheet.

Step 4Pull together the dough scraps and pat out again, then cut more biscuits. Bake 14 to 15 minutes, or until risen and lightly browned. Serve hot with butter.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Real Jewish rye bread
Basic pizza dough
Marzipan stollen