| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Plus 2 tablespoons bleached all-purpose; (about 1 pound) |
|
|
; flour |
| 1 1/2 |
tb |
Baking powder |
| 1/8 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Salt |
| 2 |
|
Fresh jalapenos; minced (about 2 |
|
|
; tablespoons) |
| 1 |
c |
Grated white cheddar cheese |
| 1 |
c |
Plus 1 teaspoon vegetable shortening |
| 1 1/2 |
c |
Half-and-half |
INSTRUCTIONS
1. Preheat the oven to 375 degrees F.
2. Lightly grease a baking sheet.
3. Combine 4 cups of the flour, the baking powder, pepper, salt,
jalapeños and cheese in a large mixing bowl. Mix well. Add the
shortening and work it into the dry ingredients, using your hands, until
the mixture resembles coarse crumbs. Fold in the half-and-half. The dough
will be sticky.
4. Dust your work surface with 1 tablespoon of the flour. Turn the dough
onto the flowered surface. Gently fold each side towards the center. Pick
up the dough and dust the work surface with the remaining tablespoon of
flour. Return the dough to the floured surface and fold each side towards
the center again. Turn the dough over and lightly press it out to 1-inch
thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place
them on the baking sheet and bake until golden, 30 minutes.
Serve immediately.
Makes 16 biscuits.
Converted by MC_Buster.
NOTES : From Emeril's Creole Christmas
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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