Bliss Of Earth- Recipe Details Page

1 - Preheat the oven to 400 degrees F.
2 - Combine the flour, baking powder and salt. Cut cold shredded butter into the flour mixture and work with hands until the mixture clumps together to form larger pea-size balls. You can also do this step in a food processor, if you have one..
3 - Add the Rondelé®, the cheddar and jalapeños, mixing gently to combine. Drizzle in the buttermilk and mix again until combined.
4 - Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle or square. Cut into 12 square biscuits or use a round biscuit cutter. Transfer to a parchment-lined baking sheet and freeze 15 minutes, to chill.
5 - Remove the biscuits from the freezer and brush with melted butter. You can cover the tops with fresh jalapeño rings (optional). Transfer to the oven and bake for 20-25 minutes, until golden on top.

1 - Preheat the oven to 400 degrees F.
2 - Combine the flour, baking powder and salt. Cut cold shredded butter into the flour mixture and work with hands until the mixture clumps together to form larger pea-size balls. You can also do this step in a food processor, if you have one..
3 - Add the Rondelé®, the cheddar and jalapeños, mixing gently to combine. Drizzle in the buttermilk and mix again until combined.
4 - Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle or square. Cut into 12 square biscuits or use a round biscuit cutter. Transfer to a parchment-lined baking sheet and freeze 15 minutes, to chill.
5 - Remove the biscuits from the freezer and brush with melted butter. You can cover the tops with fresh jalapeño rings (optional). Transfer to the oven and bake for 20-25 minutes, until golden on top.

1 - Preheat the oven to 400 degrees F.
2 - Combine the flour, baking powder and salt. Cut cold shredded butter into the flour mixture and work with hands until the mixture clumps together to form larger pea-size balls. You can also do this step in a food processor, if you have one..
3 - Add the Rondelé®, the cheddar and jalapeños, mixing gently to combine. Drizzle in the buttermilk and mix again until combined.
4 - Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle or square. Cut into 12 square biscuits or use a round biscuit cutter. Transfer to a parchment-lined baking sheet and freeze 15 minutes, to chill.
5 - Remove the biscuits from the freezer and brush with melted butter. You can cover the tops with fresh jalapeño rings (optional). Transfer to the oven and bake for 20-25 minutes, until golden on top.

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