| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce06 |
12 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/8 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Cold unsalted butter; cut small pieces |
| 1 |
ts |
Chopped jalapeno pepper; or to taste |
| 1/4 |
c |
Buttermilk; plus |
| 1 |
ts |
Buttermilk |
INSTRUCTIONS
Preheat oven to 375 degrees. Line a baking sheet with parchment or wax
paper. Into a bowl sift dry ingredients. Cut in butter with a fork or your
fingers, until mixture is crumbly. Stir in pepper, to taste. Add just
enough buttermilk, a little at a time, for mixture to come together into a
smooth ball of dough. Do not overwork or overhandle dough. On
lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch
thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to
make additional biscuits, but these will not be as tender. Transfer rounds
to baking sheet and bake 15 minutes, until tops are golden and bottoms are
browned. Serve warm. This recipe yields 12 buscuits.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
Recipe by: Emeril Lagasse
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