2 c Flour
1 tb Baking powder
1 ts Salt
1 Jalapeno; minced
1/2 c Grated cheese
5 tb Lard
3/4 c Heavy cream
2 c Crawfish Etouffee; warm, see
-* Note
Chives -; (long)
1 tb Chopped parsley
1 tb Brunoise red peppers
1 tb Brunoise yellow peppers
* Note: See the “Crawfish Etouffee” recipe which is included in this
collection.
Preheat the oven to 425 degrees. In a mixing bowl, combine all the dry
ingredients. Stir in the jalapenos and cheese. Cut the lard in until
the mixture resembles coarse crumbs. Using a fork, stir in the cream.
Incorporate enough cream so the mixture resembles a sticky dough.
Turn the dough out onto a floured surface. Pat the dough down and
dust with flour. Gently fold the edges of the dough into the center.
This will insure light and fluffy biscuits. Incorporate enough flour
into the dough where it is not sticky. Pat the dough into a circle
and ?-inch in diameter. Using a biscuit cutter, cut the biscuits out
and place on a floured baking sheet. Bake for 15 minutes or until the
biscuits are golden. Slice the biscuits in half and spoon the
etouffee over one half. Place the biscuit top over the crawfish and
spoon any remaining sauce over the biscuit. Garnish with long chives,
parsley, and peppers. This recipe yields 8 biscuits.
Yields
1 servings
