If you have ever read any of author Joanne Fluke's books featuring her sleuth heroine Hannah Swensen, you're familiar with the fact that recipes are included in all of the books. Hannah, besides solving every murder in Lake Eden, Minnesota, also runs the local bakery and coffee shop called "The Cookie Jar."
This recipe was featured in the Cinnamon Roll Murder book.
I changed a few little things here and there and found that these biscuits baked up beautifully. There's no rolling or cutting, either.
Cheddar and Green Chilies Biscuits
Makes 8 biscuits
Preheat oven to 425 degrees, rack in the middle position
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (1/2 stick) cold salted butter, cut up in small pieces
3/4 cup shredded sharp cheddar cheese, divided
1 (4 ounce) can diced green chilies
1 large egg, beaten
1/2 cup sour cream
1/4 cup whole milk
In the bowl of a food processor, combine the flour, salt, baking powder and baking soda. Add the butter and process until well incorporated. If you don't have a food processor, cut in the butter using a pastry blender or two knives.
Transfer the mixture to a medium-sized mixing bowl.
Stir in 1/2 cup of the shredded cheddar cheese and the chopped green chilies. Mix everything up thoroughly. Add the beaten egg and the sour cream. Mix. Add the milk and stir until everything is thoroughly combined. Don't over mix.
Line a baking sheet with parchment paper. Using two large spoons, divide the mixture into eight portions and drop the biscuits onto the sheet. Sprinkle the tops of the biscuits with the remaining shredded cheese.
Bake the biscuits at 425 degrees for 13-15 minutes, or until they’re golden brown on top. Remove them to a wire rack. Let cool for a couple of minutes before you serve them.
If you have any leftovers, these freeze well. The recipe can be easily doubled.