Don't you just love when you can whip something up in no time at all and it winds up tasting great? That's the way this recipe worked. I love biscuits and in my opinon you can add jalapeno and/or spice to anything and it's always going to taste better. I don't know what I'm gonna do if I ever have to go on a bland diet....yikes....I shudder at the thought. I promise these are not "smoke coming out of your ears" spicy. You can add extra jalapeno, cut back to the 1/4 of a jalapeno or not add it at all. It's your choice! That's what is so great about cooking. You take a recipe and "tweak" it or add to or take away from it to make it your own. So have fun with this one. Add to it, take away from it, or leave it like this, but just enjoy it!!
3/8 cup (or 3 oz) shredded, fresh zucchini
1/8 cup cilantro, chopped
1/4-1/2 fresh jalapeno pepper, chopped
1/4 tsp salt
Dash of flour
1 1/4 cups flour
1/2 Tbsp baking powder
1/2 tsp salt
1/4 cup butter (half a stick) cold and cut into small cubes
1/4 cup grated cheddar cheese
1/4 cup grated pepper jack cheese
1/2 cup milk
1/2 stick melted butter
1/4 tsp fresh garlic, chopped very finely
Preheat oven to 450°. Use a paper towel (you have to use a high quality brand or else it will fall apart) to squeeze out all the excess water out of the shredded zucchini. Place the zucchini in a small bowl and add the cilantro, jalapeno, salt and dash of flour. Mix together and set aside.
In a large bowl, sift 1 1/4 cups flour, baking powder and salt together. Add the cubed butter and use your hands to break it up and work it into the flour mixture until it's the size of small peas.
Add the milk, zucchini mixture and both cheeses to the flour mixture until moistened. Using a big spoon, drop by spoonfuls onto a greased cookie sheet. Bake at 450° for 12 minutes or until lightly browned.
*While the biscuits are cooking, melt the 1/2 stick of butter and stir in fresh garlic. When the biscuits come out of the oven, use a pastry brush to brush the melted butter on the top of each one.