Jalapeno biscuits

Time 35 minutes
Yields Makes 12 biscuits
Jalapeno biscuits

Heat the oven to 425 degrees. Lightly grease a large baking sheet.


Combine the flour, baking powder, baking soda and salt in mixing bowl. Stir in the jalapenos. Using a pastry blender or 2 knives, cut in the cold butter until the mixture resembles coarse crumbs. Add the ale a few tablespoons at a time and stir the dough until it clings together in a ball. Dough should be slightly sticky but still easy to handle. Knead in the cheese. Don’t over-mix.


Lightly dust a work surface with flour. Turn the dough out and knead a couple of times. Pat the dough out into a round about one-half inch thick. Using a cookie cutter or small glass, cut out into rounds about 2 1/2 inches in diameter. Place on the baking sheet.


Pull together the dough scraps and pat out again, then cut more biscuits. Bake 14 to 15 minutes, or until risen and lightly browned. Serve hot with butter.

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