Guys! I have jalapenos coming out the wazoo, and I am trying to figure out ways to use them before they go bad. Haaaalllp!
My solution this week: stuffing them into biscuits.
So this was my day yesterday: this jalapeno popper grilled cheese sandwich for lunch, and these biscuits along with some soup for dinner. I think it is fair to say that I am all jalapeno-ed out.
…for now! Since I am going back to Vancouver today (excited!!!), I am unable to use them all this week (SO sad…) but ideas for the future would be great for my jalapeno to-make list.
And yes, I do have a jalapeno to-make list. Don’t judge!
These biscuits are fantastic! I actually ran out of milk, but had some leftover coconut milk that needed using, so bam! Something that uses all the ingredients that I have in the fridge so I don’t need to throw them away later today.
So I will leave you with this recipe as I get ready for my flight. Is it bad that I haven’t packed yet?
These jalapeno and mozzarella biscuits are made with coconut milk, are deliciously flaky and so easy to make!
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp granulated sugar
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 cup shortening
- 2/3 cup shredded mozzarella cheese
- 1/3 cup coconut milk
- 1/3 cup water
- 2 medium jalapeno peppers, diced
Preheat the oven to 425˚F.
In a medium bowl, combine the flour, salt sugar baking powder and cream of tartar. Pour into a food processor, and add the shortening. Pulse to mix until the mixture resembles coarse meal.
Stir in the cheese with a fork. Mix in the milk and water until fully combined. Fold in the jalapenos.
Turn the dough onto a floured surface, and flatten into a rectangular shape. Cut the dough into squares.
Place the dough onto a ungreased baking sheet, and bake for around 15 minutes, or until golden brown.