JALAPENO CHEDDAR CHEESE BISQUITS
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 cups 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
In a very large bowl, combine flour, cheese, jalapenos, and the salt; mix well.
In a separate bowl, combine the water, yeast and 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
Add the oil to the liquid mixture, stirring . Add the liquid mixture to the flour and mix to moisten flour as much as possible.
Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, gradually adding only enough additional flour to keep dough from sticking.
Place in a large greased bowl and cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
To Make the Rolls:
- Divide dough into equal portions forming each into a fairly large ball. Use some of the jalapeños and cheddar to place on top of each roll then let it rise until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 375°F and bake for 25-35 minutes or until slightly golden and firm to the touch.
Note - This recipe is usually used to make 2 loaves of bread, however, I chose to make bisquits instead. However, I do watch them carefully while baking as not to overcook them.
Carfully remove the rolls from the pan to cool on a rack. Enjoy!
RECIPE SOURCE
If you are interested in some other bread recipes that I have shared click below.
Happy New Year to everyone may you be abundantly blessed in 2023.
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