Jalapeno Beer Biscuits
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2cups flour
- 4½teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- 2large jalapeno peppers, stemmed, seeded and finely diced
- ½cup cold shortening
- About ¾ cup flat and warm beer
Nutritional analysis per serving (12 servings)
159 calories; 9 grams fat; 2 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Lightly grease a baking sheet.
- Step 2
In a medium-sized mixing bowl, sift together the flour, baking powder, soda and salt. Stir in the peppers.
- Step 3
Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.
- Step 4
Add the beer a few tablespoons at a time, tossing the mixture with a fork until it clings together into a ball. You may not need all the beer; the dough should be only slightly sticky and still easy to handle.
- Step 5
Lightly sprinkle a countertop with flour. With your hands, gently pat the dough out into a round about three-quarters of an inch thick. Using a cookie cutter or small glass, cut the dough into rounds about two and a half inches in diameter. Place those on the baking sheet. Pull the dough scraps together into a ball, pat it out and cut more biscuits.
- Step 6
Bake for 10 to 12 minutes, until golden brown. Serve very hot with lots of butter.
Private Notes