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Pepper Cheese Biscuits

If you prefer your biscuits without peppery heat, choose plain Monterey Jack cheese, which it has no jalapenos.

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  • Yields: 10 to 12 biscuits
  • Prep: 20 mins
  • Bake: 10 mins 425°F

Pepper Cheese Biscuits

Ingredients

Directions

  1. Preheat oven to 425 degree F. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Stir in Monterey Jack cheese with jalapeno peppers, snipped chives, and ground red pepper. Make a well in center. Add the buttermilk all at once; stir until moistened.
  2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased or parchment-lined baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.

From the Test Kitchen

Prepare and cool biscuits. Place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in 300 degree F. oven for 20 to 25 minutes or until warm.

Nutrition Facts (Pepper Cheese Biscuits)

    Per serving:
  • 168 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 21 mg chol.,
  • 460 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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