Make a better biscuit…
It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky. So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients. So what makes a good biscuit? Let’s look at the basics.
-use quality butter.
-use fresh baking powder and baking soda, they do EXPIRE!
-cut butter into flour evenly to ensure a flaky biscuit.
-do not overwork the dough, once mixed, only knead enough to bring the dough together. Overworking dough will result in a tougher biscuit.
-use a sharp cutting tool for the best edges.
-brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.
What’s a biscuit good for?
By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili. But, they’re also wonderful as a sandwich. Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!
Author: Compelled to Cook