All whisked up!

My friend Martha says that sometimes if you want something, you just need to put it out there to the universe and see what happens. This is how I felt one morning in August when I opened my computer to find an email request to do some freelance writing and an invitation from this woman to join a new collective of Wisconsin food bloggers called Wisconsin Whisk. With taking the year off of teaching, I knew I wanted to do more writing, but I needed some sort of a cosmic kick in the buns. And that morning I got it. Since then I have written several articles (including this one and this one), been mentioned in a Capital Times article highlighting Wisconsin Whisk, and was a guest judge at a vegan chili cook-off fundraiser for the Alliance for Animals.

And now I want to introduce you to Tara at Yummy Sprout and her farmer’s market biscuits. For a fun Wisconsin Whisk event (All Whisked Up!), we were assigned another blog to read and find a recipe to recreate. I knew as soon as I saw Tara’s biscuits that I was going to try those. If you read my blog regularly (thanks, immediate family), you know I’m not much of a baker, but these were super easy to make and taste delicious.


I substituted jalapeno peppers from my garden, but otherwise made them just the same.


Cheddar and Jalapeno Biscuits

From the website Yummy Sprout

1 1/2 cup flour (plus extra for dusting)
1/2 teaspoons organic sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 1/2 tablespoons cold butter, cut into small chunks
1/2 cup plus 1 tablespoon milk
1 1/2 tsp apple cider vinegar
1 jalapeno pepper, chopped
1 cup cheddar (shredded)
Preheat the oven to 425°F. Sift flour, sugar, baking powder, baking soda and salt into a medium bowl. If using a sifter you may need to push organic sugar through as it is a bit courser.  Next add the butter and use your fingers (if you have a pastry cutter you can use that too) to work butter into the flour until you have a course meal, with pieces no larger then pea size.  Add the vinegar to the milk and allow it to sit for a couple minutes, to make buttermilk.  Stir in most of the buttermilk (reserving about 1 tbsp), cheese and peppers, just until mixed.

Knead dough briefly on a lightly floured surface, just until it holds together. Coat a rolling pin with flour and roll out the dough to about 1/3 inch thick. Cut little biscuits out with any cookie cutters you like. Place biscuits on un-greased baking sheets. Brush the tops of biscuits with remaining buttermilk and bake until biscuits are golden, 10 minutes.   .
 Happy Friday.

Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

8 thoughts on “All whisked up!”

  1. Thanks for making my recipe!! Love the Wisconsin cookie cutter, I would love one…although I do have A LOT of cookie cutters…they’re taking over my kitchen:) I have made them with jalapeno before as well, my kiddos prefer with mild or sweet peppers though.

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