Updated: Apr 27, 2020
1 3/4 cups unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter, diced
1 cup heavy cream
1/2 cup of sweet red and yellow peppers, diced
1 jalapeno, seeded and diced
1/4 cup of cilantro, minced
1/2 teaspoon of fresh ground black pepper
1/4 cup shallots, minced
Preheat oven to 450 degrees
Mix all dry ingredients together, cut in cold butter with a fork. Now add the balance of the ingredients; it will get to a point that you will need to use your hands. Do not over mix or the dough will get tough.
I break off pieces and place them in a mini muffin tin. Bake for about 12 minutes or until golden brown on the edges.
Or dump the dough onto a floured surface and roll out the dough to desired thickness and cut the biscuits. I tend to make them thin (as shown above), people feel less guilty about having a few. Bake, if thin about 8 to 10 minutes, thick 12 to 15 minutes or until golden brown.
Quick and easy.
I have also added to the basic biscuit recipe, minced fresh mint, and served them with fresh berries and cream.
Or you can add garlic and cheese and serve them with a chill.
The Variations are endless.