Cheddar-jalapeño biscuits from Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes (page 162) by Bëtul Tunç

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Notes about this recipe

  • rmardel on April 30, 2025

    I was attempting to make these Gluten-free, which does affect my review. I felt there was too high a proportion of flour to fat and liquid ingredients for classic biscuits (even if not GF). And I felt the resulting biscuits were more like a cross between a biscuit and a classic roll. There are a lot of biscuits like that in the world and it is fine if that is the goal. 420° was too hot, at least in my oven. The tops of the biscuits burnt before the biscuit interior was full cooked. I reduced heat to 400°. The biscuits were good, with a layered texture and nice cheddar flavor with a touch of heat from the jalapeño. The heat was more of an accent than a dominant flavor. But they didn't hit the "biscuit" note for me. I prefer the flavor and texture of Deb Perelman's cheddar biscuits, so will be making those in the future.

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