These spicy biscuits are sure to become a family favourite. To make the flakiest biscuits, use very cold butter, working quickly when combining with flour. Simply omit the chilies if your family prefers a milder flavour. Try the biscuits with your favourite chili or corn chowder.
- Portion size 12 servings
Ingredients
GLAZE:
Method
In large bowl, whisk together flour, baking powder, cayenne pepper and hot pepper flakes. With pastry blender, 2 knives or fingertips, cut in butter until mixture is in crumbs. Stir in cheese.Whisk egg with buttermilk; pour over dry ingredients and stir to form sticky mass. Turn out onto floured surface; knead lightly 4 or 5 times. Roll into 3/4-inch (2 cm) thickness. With 2-1/4-inch (5.5 cm) round cutter, cut out shapes, rerolling scraps. Place on parchment paper–lined baking sheet.
Glaze: Brush tops with buttermilk. Bake in 425?F (220?C) oven until golden, about 20 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 230 mg
- Sugars 1 g
- Protein 6 g
- Calories 234.0
- Total fat 15 g
- Potassium 87 mg
- Cholesterol 54 mg
- Saturated fat 9 g
- Total carbohydrate 20 g
%RDI
- Iron 9.0
- Folate 24.0
- Calcium 13.0
- Vitamin A 13.0
