Jalapeno & Cheddar Biscuits
Prep Time: 10 Minutes
Cook Time: 10-12 Minutes
Serves
Ingredients
1 ½ C. all purpose flour
1 ½ C. cake flour
½ Tbsp. sea salt
1 Tbsp. sugar
6 Tbsp. Crisco® All-Vegetable Shortening — very cold
1 C. + 2 Tbsp. buttermilk
¾ C. cheddar or jack cheese, shredded
2 Tbsp. jalapeno pepper, de-seeded and minced
Directions
- Preheat the oven 450 degrees F.
- Place shortening on parchment paper by the tablespoonful; place in the freezer for 10-12 minutes to be very chilled.
- In a large mixing bowl combine all dry ingredients; whisk to mix.
- Cut cold shortening into very small pieces.
- Cut into dry ingredients with a pastry cutter (or two knives) until pea sized.
- Add buttermilk; mix until just moistened.
- Add cheese and jalapeno; knead twice to distribute. Lightly flour work surface; place dough on counter. Knead 2-3 times; don’t overwork! (crumbly dough is perfect)
- Press dough ¾ inch thick; cut out with a biscuit cutter or rim of a small glass.
- Place biscuits on greased baking pan–lightly touching, brush the tops with butter.
- Bake for 10-12 minutes or until golden brown.
- Butter tops again and serve warm.
Recipe by Ruthie Knudsen of Cooking With Ruthie: Ruthie & Madeliene on Instagram: “Frankly speaking, if you grew up cooking and baking, you grew up with Crisco® in your home! #ad Our homemade Jalapeno & Cheddar Biscuits…”
