Mama Mangia
Super Moderator
Chili-Cheddar Biscuits
3 cups all-purpose Flour
2 tbsp baking powder
1 tsp dry red chili flakes
1 tsp chili powder
1 tsp salt
1/2 cup cold butter, cubed
3/4 cup Cheddar cheese, shredded
1 1/2 cups milk
Preheat oven to 425 °F (220 °C).
Blend flour with baking powder, chili flakes, chili powder and salt. Add butter and cut into dry mixture using a pastry blender or two knives until mixture is crumbly. Add 1/2 cup of the Cheddar cheese and toss to combine.
Make a well in the dry ingredients and pour in milk. Stir until a ragged dough forms. Turn dough onto a lightly floured surface and knead until dough comes together. Roll or pat to 3/4-inch (2 cm) thickness.
Cut into desired shapes, re-rolling scraps, and arrange on an ungreased baking tray. Sprinkle remaining cheese over tops.
Bake for 12 to 15 minutes or until golden on the bottom. Makes about 18.
3 cups all-purpose Flour
2 tbsp baking powder
1 tsp dry red chili flakes
1 tsp chili powder
1 tsp salt
1/2 cup cold butter, cubed
3/4 cup Cheddar cheese, shredded
1 1/2 cups milk
Preheat oven to 425 °F (220 °C).
Blend flour with baking powder, chili flakes, chili powder and salt. Add butter and cut into dry mixture using a pastry blender or two knives until mixture is crumbly. Add 1/2 cup of the Cheddar cheese and toss to combine.
Make a well in the dry ingredients and pour in milk. Stir until a ragged dough forms. Turn dough onto a lightly floured surface and knead until dough comes together. Roll or pat to 3/4-inch (2 cm) thickness.
Cut into desired shapes, re-rolling scraps, and arrange on an ungreased baking tray. Sprinkle remaining cheese over tops.
Bake for 12 to 15 minutes or until golden on the bottom. Makes about 18.