Buttermilk Biscuits With Jalapeno Jam Recipe - Cooking Index
Buttermilk Biscuits With Jalapeno Jam Recipe - Cooking Index
| 1 3/4 cups | 109g / 3.8oz | Flour |
| 2 tablespoons | 30ml | Baking powder |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 3/4 cup | 177ml | Buttermilk |
| 1 | Jalapeno Relish - see * Note |
* Note: See the "Jalapeno Relish" recipe which is included in this collection.
Preheat the oven to 400 degrees.
In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed.
On a lightly-floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2-inch thickness. With a 3-inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden-brown and serve hot with the Jalapeno Relish.
This recipe yields about six 3-inch biscuits.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6286 broadcast 10-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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