Mama Lil's peppers & Tillamook cheddar biscuits from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 74) by Heather L. Earnhardt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 13, 2017

    The flavor of Mama Lil's peppers combined with Tillamook cheese (I use their Vintage White cheddar) is delicious. Unfortunately, something happened with my biscuits, and instead of rising in the oven, they spread out like pancakes. I've really no idea what happened - whether my baking powder was bad, or I measured the wrong amount of either baking powder or soda, or perhaps my dough was too wet (actually, I'm sure that was at least part of it). But since the base of this recipe is the same as the Best Biscuit recipe, which has previously turned out biscuits that truly are the best, I'm quite certain the fault lay with me. All in all, this is a great biscuit to use for savory breakfast or brunch sandwiches.

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