Jalapeño Cheddar Biscuits

To complement the shrimp and grits, I whipped up a quick batch of biscuits with cheddar and jalapeño. A cheesy, spicy take on White Lily cream biscuits, fast and simple. This recipe made 5 biscuits.

Ingredients:

• 1 c. all purpose flour (White Lily isn't sold in the UK.)
• 1 1/3 tsp. baking powder
• 1/4 tsp. salt
• 2/3 c. heavy cream
• 1/4 mature cheddar cheese, grated
• a few pickled jalapeño peppers, diced
• butter

Preparation:

1. Preheat oven to 220ºC. Whisk together dry ingredients in a bowl. Pour in the heavy cream, grated cheese and chopped jalapeños, and combine with a wooden spoon. The dough will be sticky and wet. (If you have a feel for biscuit dough, this will be a little more sticky than usual. Add some flour if you think it needs it.)
2. Put the dough onto a floured work surface. Tear off balls about 2 inches in diameter and space them on a baking tray.
3. Bake about 12 minutes until the tops are golden brown. When they come out of the oven, put a small pat of butter onto the top of each one. Cool slightly and serve warm.