I still have plenty of Jalapeno peppers that I harvested from the garden and said in a previous post I would share my recipe for the Cheddar biscuits with you. I think you will enjoy this tasty biscuit with a bit of heat.
1 ¼ cups water
3-3 ½ cups all-flour or bread flour
1-2 mid-sized jalapenos seeds removed, and thinly sliced (cut 1 for topping rolls)
1 cup shredded cheddar (+ 1/8 cup for sprinkling on top rolls)
2 ¼ tablespoons quick-rising dry yeast
1 tablespoon sugar
1/2 tablespoon garlic powder
3 tablespoons olive oil
1 tablespoon salt
Directions:
Wearing gloves, remove the stems and seeds from the peppers before chopping them into small pieces.
Mix flour, cheese, jalapenos, and salt; mix well.
Mix the water, yeast, and 1 tablespoon of sugar in a separate bowl. Let sit for 10 minutes to proof.
Add the oil to the liquid mixture and then add it to the flour; mixing well.
Turn the dough onto a lightly floured surface and knead by hand until smooth and elastic but not sticky.
Place in a large greased bowl, cover, and let sit in a warm place (90 - 100F) until doubled in size.
To Make the Rolls:
Punch down the dough and roll it out to about 1//2" thickness. Using a cookie cutter, cut out as many circles as you can. Use some of the jalapeños and cheddar to place on top of each roll then let it rise until doubled in size.
Preheat oven to 375°F and bake for 25-35 minutes or until slightly golden and firm to the touch.
They look pretty, and they are tasty too. I hope you give this #recipe a go if you have never tried Jalapeno biscuits.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
