The other night we ate dinner at the St. Francis Fountain. I ordered The Poor Man. It’s a steaming hot bowl of chicken and cilantro soup with a lovely biscuit plopped right down in the middle of it. It is, simply stated, perfection.Of course, I’ve been craving biscuits ever since.
Since I still had lots of chilies left over from my Thanksgiving meal and a whole bunch of cotija cheese, I thought I’d whip up a batch of fluffy yummy bicuits with a little Mexican kick to them. They’re not particularly spicy, but the green chilies look beautiful and the cotija gives just a little tang. The raw sugar also ads a beautiful layer of crunch and sweetness. This became one of those embarrassing nights where we ate bread for dinner.
PS: Oh you can make these veggie by going half shortening– non hydrogenated of course- or all butter.
- 2 cups of flour sifted then measured
- 2 tbsp baking powder
- 1 seranno chili sliced
- 4 tbsp cotija cheese
- 1 tbsp raw sugar
- scant ¼ tsp sea salt
- ½ tbsp fresh cracked black pepper
- 2 tbsp butter
- 2 tbsp good quality lard
- ¾ cup skim milk
- Preheat oven to 400º
- Line a cookie sheet with parchment paper
- Sift two cups of flour then measure
- Add baking powder and salt & pepper then sift again
- Add cotija cheese, sugar, and sliced serranos
- Cut in butter and lard until mixture resembles coarse corn meal (I do this with my hands for bicuits)
- Using a fork to stir the mixture, slowly add in milk until dough holds together
- Roll out dough to ½ thickness and using ring mold or biscuit cutter, cut into rounds and bake for 10-12 minutes
- Serve warm with butter