I stayed away from baking for a long time. I always found that there was less room for improvisation than in just cooking. A little of this, dash of that, and you might just end up with a brick or a door stop. You also need a reliable oven, which I did not have in any of my last few apartments. I’m past that now, here’s my first non-pizza baking post, chew on these!
Biscuits, everybody loves them, with the exception of carb counters and those allergic to gluten. To the English these are scones (savory), as their biscuits are what we would refer to as cookies. Call them whatever you want, just make sure to make enough to share, because they will go fast.
All great baked goods start with fat, there’s no way around it. You can add all the applesauce or yoghurt in the world to something but it still won’t taste as good as with a nice splash of fatty goodness. These are very easy to make, taste surprisingly light, and have a very nice flavor. The next round will have bacon in them, and probably habaneros, that’s a promise. Cheers.
Cheesy Jalapeño Biscuits
2 Cups Bread Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Hot Hungarian Paprika
1 Cup Cheese (shredded Mexican blend)
1 Jalapeno, minced
5 Tbsp Vegetable Oil
3/4 Cup Coconut Milk
1 Tsp Agave Nectar
In a stainless steel bowl combine all ingredients. Preheat oven to 450F. Roll out the dough to a thickness of 1/2 inch, use a biscuit cutter (in this case a coffee mug). Place on an non-greased, non-stick baking sheet. Bake for 15 minutes, should yield 12 biscuits.
These would be awesome with my White Bean Chicken Chili. Eat it!