An (almost) Old Fashioned Biscuit

Easy homemade biscuits- with a twist

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.

Easy homemade biscuits- with a twist

  • 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

Easy homemade biscuits- with a twist

  • 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


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