Saturday, November 19, 2011

Parmesan, Pepper and Green Chile Biscuits

The biscuits can be split and filled with scrambled eggs and bacon, and/or served with a chipotle and chorizo sausage gravy.

2 cups all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon freshly ground black pepper
4 T cold unsalted butter, cut into small pieces
1/4 cup diced green chiles
1/4 cup of coarsely grated parmesan
1 cup cold buttermilk

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Ingredients for the chipotle and chorizo gravy:
6 ounces pork chorizo
2 chipotles in adobo, minced (canned, Latin market)
2 T unsalted butter
2 T all purpose flour
2 cups milk, warmed

Preparing the biscuits:
Preheat oven to 450 degrees F. Combine all the dry ingredients. Cut the cold butter into the flour mixture until crumbly. Make a well in the center, place chopped chilies and cheese in the center and pour buttermilk over. Stir until it comes together into a dough.

Turn the dough out onto lightly floured surface and knead it quickly with floured hands.

Pat the dough into a 1-inch thickness and cut out biscuits with a 2 1/2-inch cutter. Gather and reroll excess dough.

Place the biscuits on a parchment-lined baking sheet or a silpat. Bake until the biscuits puff up and are golden brown (15 to 18 minutes).

Makes 9 biscuits

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Preparing the chipotle gravy:
In a sauce pan over medium high heat, cook the chorizo and chipotles together about 5 minutes. Add butter and stir until melted. Add flour and continue cooking for 1 to 2 minutes. Whisk in milk and continue to stir. Bring to a boil so that the gravy will thicken. Serve over biscuits.


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