Ingredients
- 2 pickled jalapeno peppers
- 2 jalapeno peppers (fresh)
- 1 1/2 cups monterey jack cheese coarsely (grated)
- 5/8 cup milk
- 1 cup flour
- 1/2 cup cornmeal (yellow)
- 2 tablespoons butter bits (cold unsalted cut into)
- 2 teaspoons double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Into a bowl, sift together the flour, cornmeal, baking powder, baking soda and salt. Add the butter and blend the mixture until it resembles coarse meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the mixture until it just forms a soft sticky dough. Drop the dough by rounded tablespoons onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425 oven for 15 to 17 minutes or until pale golden. Makes about 16 biscuits.
