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Chile-Cheese Drop Biscuits




Source of Recipe


Adapted from Biscuit Bliss, by James Villas (Harvard Common Press, 2004).


List of Ingredients




2 cups self-rising flour
1 teaspoon baking soda
2 tablespoons chilled vegetable shortening (choose an organic non-hydrogenated variety)
1 cup shredded Monterey Jack cheese
one 4-ounce can diced green chiles, well drained, or 2 finely diced fresh jalapeno chiles
1 garlic clove, minced
3/4 cup buttermilk
1 large egg, beaten



Recipe



1. Preheat the oven to 425F. Grease a large baking sheet and set aside.

2. In a large mixing bowl, whisk together the flour and baking soda. Add the shortening and cut it into the flour with a pastry cutter till the mixture is crumbly. Add cheese, chiles, and garlic and stir till well blended. Add buttermilk and egg and stir till the dough is well blended but still slightly wet.

3. Drop the dough by rounded tablespoons on to the prepared baking sheet about 1 inch apart and bake in the upper third of the oven till golden brown, 12 to 15 minutes. Serve warm.

Makes at least 16 biscuits.