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Cheese And Pepper Biscuits


1 tbsp (15 mL) Lemon juice

3/4 cup (175 mL) Milk

2 cups (500 mL) Flour

2 cups (500 mL) Flour

2 cups (500 mL) Grated Monterey Jack cheese

1 tbsp (15 mL) Baking powder

1 tbsp (15 mL) Pickled jalapeno peppers, finely chopped

1/2 tsp (2 mL) Baking soda

1/2 (2 mL) Salt

1/2 cup (80 mL) Tenderflake® Lard


PREHEAT oven to 450°F (230°C). 

PLACE lemon juice in a measuring cup and add milk to measure ¾ cup (175 mL).

PLACE flour, cheese, baking powder, peppers, baking soda and salt in the bowl of a food processor. Pulse to mix. Add lard and process until mixture resembles course crumbs. Transfer to a large bowl.

STIR in milk mixture, using a fork until well combined. Turn onto a lightly floured work surface, knead about 10 times then pat dough into a circle about ¾” (2 cm) thick. Using a 2 ½” (6 cm) cutter, cut 12 rounds. Place biscuits in a 9×13” (3.5 L) pan, just touching. Pan will not be full.

BAKE for 18 minutes or until risen and golden brown.

Prep Time: 
15 minutes
Cook Time: 
20 minutes
Total Time: 
35 minutes

Cheese And Pepper Biscuits

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato