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Ingredients
- 2 c. Flour
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 x Jalapeno chopped
- 1/2 c. Grated cheese
- 5 Tbsp. Lard
- 3/4 c. Heavy cream
- 2 c. Crawfish Etouffee hot, see * Note Chives - (long)
- 1 Tbsp. Minced parsley
- 1 Tbsp. Brunoise red peppers
- 1 Tbsp. Brunoise yellow peppers
Directions
- Preheat the oven to 425 degrees.
- In a mixing bowl, combine all the dry ingredients. Stir in the jalapenos and cheese. Cut the lard in till the mix resembles coarse crumbs. Using a fork, stir in the cream. Incorporate sufficient cream so the mix resembles a sticky dough. Turn the dough out onto a floured surface. Pat the dough down and dust with flour. Gently fold the edges of the dough into the center. This will insure light and fluffy biscuits. Incorporate sufficient flour into the dough where it is not sticky. Pat the dough into a circle and -inch in diameter. Using a biscuit cutter, cut the biscuits out and place on a floured baking sheet. Bake for 15 min or possibly till the biscuits are golden brown. Slice the biscuits in half and spoon the etouffee over one half. Place the biscuit top over the crawfish and spoon any remaining sauce over the biscuit. Garnish with long chives, parsley, and peppers.
- This recipe yields 8 biscuits.
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