It's raining again! It is a fine day to re-stock the freezer with a double batch of "Jalapeno-Cheddar Biscuits". It is wonderful to be able to pull out a few from the freezer anytime we feel like having some for dinner.
Jalapeno & Cheddar Cheese Biscuits
2 cups warm water
3 ½ cups all-purpose flour or bread flour
2-3 jalapenos, seeds removed, and finely chopped
2 cups shredded cheddar cheese
2 ¼ teaspoons dry yeast
1 tablespoon sugar
1/2 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon Kosher salt
1- Proof the yeast in warm water with the sugar.
2- Sift the dry ingredients together
3- Add the Jalapenos and then add the cheese.
4- Add all the ingredients together and mix well.
5- Flour the counter and knead the dough until smooth.
6- Place it into a bowl covered with a towel and let rise until doubled in size.
7- Punch down the dough and roll it out on a floured surface until 3/4" thick.
8- Cut the biscuits into the size you prefer. I use a glass to cut the dough into circles. Bake in a pre-heated 425°F oven for 20 minutes or golden brown. Enjoy!
I put the majority of the biscuits onto a parchment-lined cookie tray and froze them 24 hours. Then I vacuumed sealed 4 biscuits in each bag. I ended up with 7 bags for future meals.
Of course, we had a few for dinner that night and oh my, they were so amazing. It was a great way for me to use up some of last year's jalapeno harvest that I had in the freezer. I doubled that recipe to make a lot of them, just saying.
We are going to be having a rainy week ahead; I think I will find a few more things to bake and stock up the freezer. Soon I will be outside gardening a lot, so making things ahead of time makes sense to me. ;-)
