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
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.