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Cheddar and Jalapeño Biscuits: Difference between revisions
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== | ==Ingredients== | ||
* 1 1/3 cups (175g) all-purpose flour | * 1 1/3 cups (175g) all-purpose flour | ||
* 1/4 cup (45g) polenta or fine milled corn meal | * 1/4 cup (45g) polenta or fine milled corn meal | ||
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* 3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing | * 3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing | ||
== | ==Method== | ||
# Preheat oven to 425°F (220°C). | # Preheat oven to 425°F (220°C). | ||
# Whisk dry ingredients, add cheese and jalapeños: In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. | # Whisk dry ingredients, add cheese and jalapeños: In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. | ||