Queso Blanco Biscuits with Jalapeño Chile
Servings: Makes 8-10 biscuits
3 cups all-purpose flour
1/8 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cut in small pieces
4 ounces Wisconsin Queso Blanco* cheese, crumbled
3/4 cup buttermilk
1/3 cup whole milk, plus additional for brushing biscuits
2 tablespoons jalapeño chiles, minced
Coarse kosher or sea salt
Mango or peach preserves, optional
Preheat oven to 425°F.
Combine flour, sugar, baking powder and salt in large bowl. Add butter. Blend in with pastry blender or by hand, using your finger tips. Blend in cheese with pastry blender or by hand. Mix in buttermilk, milk and jalapeño chiles just until blended. Add a little more milk if mixture is too dry. DO NOT OVERMIX. Turn dough out on lightly floured surface. Roll 1-inch thick. Fold each end to center of dough and then fold dough in half. Repeat rolling and folding 2 more times. Cut 1-inch thick dough into 3 1/2-inch circles with biscuit cutter or a glass. Place on baking sheet. Brush tops of biscuits with milk and sprinkle a bit of coarse salt over. Bake 16-18 minutes. Serve warm with butter and mango preserves, if desired.
*You may substitute Queso Fresco Cheese.