I usually talk. Or write. But this time I’m listening. As I baked up my latest recipe I had my current-favorite playlist at top volume in the kitchen. I listened.
To take me to a different place.
What are you listening to right now?
What is your playlist inspiring you to do?
Mine’s leading me to bake up a batch of biscuits. The weather is kinda grey, and biscuits seem like comfort food but I’m going to add some color and heat. Just to spice things up a bit….like track no.12…
Makes approximately 15 biscuits
- 1 C all-purpose flour
- 1 C whole wheat flour
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 C Bothwell Smoked Jalapeno Pepper Monterey Jack Cheese
- 4 Tbsp butter roughly cut up
- 1 C buttermilk
- 1 tsp honey
- 15 pieces of thinly sliced jalapeno
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Combine flours, baking powder and soda, and salt. Stir in cheese. Using your hands, mix in the butter until the mixture resembles coarse crumbs (or you can use a pastry blender if you don’t want to get your hands dirty).
- Combine the buttermilk and honey. Using your hands (or a fork if you must) mix together the wet and dry ingredients to form a soft dough. Turn onto a lightly floured surface. Pat into a ball then roll out to about 3/4″ thick. Cut into 2 1/2″ rounds using a cookie cutter or whatever you have on hand.
- Place on your parchment lined sheet, top with a piece of sliced of jalapeno and bake for about 12 minutes.
- Best served warm!
- Because these are de-fatted (a term recently gleaned from my mom’s 1964 Mennonite Treasury Cook Book) they really are best eaten warm. And with soup. Maybe a Chipotle Corn Chowder.
- Each biscuit has about 110 calories, 4 g fat, and 152 g carbs. Just in case you wanted to know.