But so did we...FMM-Laurie made a yummy and beautiful dinner of spinach salad, cabbage rolls, roasted Cinderella pumpkin and her famous cheddar-jalapeno-sour-cream biscuits.
INFINITY NOM! How come everyone else's food is so much prettier than mine? I need to do better with my food porn.
Here's the recipe for the biscuits:
Sour Cream and Cheddar Biscuits
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
¼ pound sharp Cheddar cheese, coarsely grated (about 1 ½ cups)
Drained and chopped pickled jalapenos, to taste (I used about 2 tablespoons)
1 cup sour cream
Preheat oven to 425F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapenos and sour cream until the mixture forms a sticky dough. Pat it out to a ½-inch thickness on a very well-floured counter and use a 3 ½-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as “weathered” as mine are) for 15 to 17 minutes, until golden on top.
Chow!
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