|1 tbsp||(15 mL) Lemon juice|
|3/4 cup||(175 mL) Milk|
|2 cups||(500 mL) Flour|
|2 cups||(500 mL) Grated Monterey Jack cheese|
|1 tbsp||(15 mL) Baking powder|
|1 tbsp||(15 mL) Pickled jalapeno peppers, finely chopped|
|1/2 tsp||(2 mL) Baking soda|
|1/2||(2 mL) Salt|
|1/2 cup||(80 mL) Tenderflake® Lard|
PREHEAT oven to 450°F (230°C).
PLACE lemon juice in a measuring cup and add milk to measure ¾ cup (175 mL).
PLACE flour, cheese, baking powder, peppers, baking soda and salt in the bowl of a food processor. Pulse to mix. Add lard and process until mixture resembles course crumbs. Transfer to a large bowl.
STIR in milk mixture, using a fork until well combined. Turn onto a lightly floured work surface, knead about 10 times then pat dough into a circle about ¾” (2 cm) thick. Using a 2 ½” (6 cm) cutter, cut 12 rounds. Place biscuits in a 9x13” (3.5 L) pan, just touching. Pan will not be full.
BAKE for 18 minutes or until risen and golden brown.
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