How to make it

  • Preheat the oven to 425 F.
  • Whisk together the flour, cornmeal, sugar, salt, baking powder, shredded cheeses and jalapeños.
  • Create a well in the center of the mixture, and add the cream and milk. Use your hands to combine the ingredients, then, when it resembles a shaggy dough, turn it out onto a floured surface, and knead 2-4 times, until it comes together.
  • Roll the dough out to be about an inch thick, and then use cookie cutters or a glass to cut out biscuit shapes.
  • Line the biscuits up on a baking sheet lined with parchment paper, leaving about an inch between each.
  • Bake for 15-20 minutes, or until golden brown.
  • While the biscuits bake, place the chorizo in a heavy-bottomed skillet over a medium heat, and crumble. Mix until it's evenly browned.
  • Add the coriander and cumin, and stir, then add the flour, two tablespoons at a time, waiting for the flour to disappear completely before making the next addition.
  • Add the milk in a steady stream, stirring constantly, and then allow to simmer and thicken about 10-12 minutes. Taste for seasoning before serving over the jalapeño biscuits.
  • Note:
  • Just cut out as many biscuits as you plan to bake, and then wrap up and freeze the remaining dough. It will keep in the freezer for a few weeks, so you can have these mouthwatering biscuits again.

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