Cooking Index - Cooking Recipes & IdeasCheese And Jalapeno Biscuits Recipe - Cooking Index

Cheese And Jalapeno Biscuits

Type: Shellfish
Serves: 1 people

Recipe Ingredients

2 cups 125g / 4.4ozFlour
1 tablespoon 15mlBaking powder
1 teaspoon 5mlSalt
1   Jalapeno - minced
1/2 cup 73g / 2.6ozGrated cheese
5 tablespoons 75mlLard
3/4 cup 177mlHeavy cream
2 cups 474mlCrawfish Etouffee - warm, see * Note
  Chives - (long)
1 tablespoon 15mlChopped parsley
1 tablespoon 15mlBrunoise red peppers
1 tablespoon 15mlBrunoise yellow peppers

Recipe Instructions

* Note: See the "Crawfish Etouffee" recipe which is included in this collection.

Preheat the oven to 425 degrees.

In a mixing bowl, combine all the dry ingredients. Stir in the jalapenos and cheese. Cut the lard in until the mixture resembles coarse crumbs. Using a fork, stir in the cream. Incorporate enough cream so the mixture resembles a sticky dough. Turn the dough out onto a floured surface. Pat the dough down and dust with flour. Gently fold the edges of the dough into the center. This will insure light and fluffy biscuits. Incorporate enough flour into the dough where it is not sticky. Pat the dough into a circle and ?-inch in diameter. Using a biscuit cutter, cut the biscuits out and place on a floured baking sheet. Bake for 15 minutes or until the biscuits are golden. Slice the biscuits in half and spoon the etouffee over one half. Place the biscuit top over the crawfish and spoon any remaining sauce over the biscuit. Garnish with long chives, parsley, and peppers.

This recipe yields 8 biscuits.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2381 broadcast 05-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.