Friday, December 28, 2012
green chile cheddar drop biscuits
so, this is another post about biscuits. i would say sorry, but i loved these biscuits and they were easy and delicious, so i'm just going to let it be and tell you about these yummies.
tomorrow i'm headed to santa fe with my husband and in-laws (YAY!). i love, love new mexican style cooking and am giddy about all the amazing meals to be had. so, in the spirit of santa fe, how about some green chile in our biscuits? yes, i think so.
green chile cheddar drop biscuits (adapted from the pastry queen christmas)
makes 12-15 biscuits
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup sharp cheddar cheese, shredded
4 tablespoons cold unsalted butter, cut into small cubes (i do this first and keep the cubes in a bowl in the freezer until i'm ready for them - this ensures they stay COLD, which helps your biscuits fluffify)
5 tablespoons Spectrum brand vegetable shortening (you can find this brand at any grocery store - got mine at Target)
1 1/3 cups milk (i used 2%)
One 7-ounce can chopped green chiles, drained
1 tablespoon butter, melted, for brushing
preheat oven to 450 degrees F. line two baking sheets with parchment paper or foil and set aside.
in a large bowl, mix the flour, baking powder, salt, sugar and cheese until combined. add the butter and vegetable shortening and work with your hands or a pastry cutter until crumbly (butter and shortening will be the size of itty bitty peas). add in milk and green chiles. stir in dough just until it can be formed into a soft ball.
use a small ice cream scoop, large spoon, or a 1/4 cup measuring cup to scoop the dough and drop it into mounds onto the baking sheet about 2 inches apart. lightly brush the top of each biscuit with melted butter.
bake for 12-15 minutes, until the biscuits are golden brown.
enjoy a little taste of santa fe! and have a fabulous weekend - last one of 2012!