Recipe - Jalapeno And Santa Fe Grande Poppers Fired Up

1 cup Allpurpose flour
1 teaspoon Baking powder
1/8 teaspoon Baking soda
One fourth teaspoon Salt
2 tablespoon Cold unsalted butter; cut
small pieces
1 teaspoon Chopped jalapeno pepper; or
to taste
One fourth cup Buttermilk; plus
1 teaspoon Buttermilk

Preheat oven to 375 degrees. Line a baking sheet with parchment or wax
paper. Into a bowl sift dry ingredients. Cut in butter with a fork or your
fingers, until mixture is crumbly. Stir in pepper, to taste. Add just
enough buttermilk, a little at a time, for mixture to come together into a
smooth ball of dough. Do not overwork or overhandle dough. On
lightlyfloured work surface, roll out dough into a 7inch round, 1/2inch
thick. Using a 1inch cookie cutter, press out 12 rounds. Reroll scraps to
make additional biscuits, but these will not be as tender. Transfer rounds
to baking sheet and bake 15 minutes, until tops are golden and bottoms are
browned. Serve warm. This recipe yields 12 buscuits.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE022 broadcast 03031997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

03121997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.