I feel like I have been very forward on the blog about my love and wanting to move to Colorado. Right after college I had a plan: move to Colorado and attend culinary school. I just got out of school so I didn’t want a full culinary school so I started looking into the Culinary School of the Rockies. That’s where this story begins:
I was searching the internet for recipes (I was attempting to make biscuits without having any butter), I stumbled upon a recipe for cheesy beer scones. Along with the recipe there was a story about the Culinary School of the Rockies.
If you didn’t know, I have my own CSR story from about two years ago. Don’t get me wrong- this is a great culinary school that I really considered going to (I just couldn’t figure out the funding to get me to Boulder and I met a boy.) However, I did go visit this the school during a cake decorating day- I was seriously smitten. I was surrounded by cakes, frosting, and people as excited as I was to be decorating cakes and that sensation was the last thing I remember. I passed out. Like, really passed out. I woke up wondering how in the hell I got to Colorado and why I was standing in a kitchen ( I was pretty sure I was in a crazy dream…) I was so freakin’ embarrassed because 1. I have never passed out in my life, 2. I’m pretty sure it’s because I ate only fruit for breakfast(I know better than that!) So yeah, that is my Culinary school experience, I passed out.
So long story sort of short, I was really happy to stumble upon a recipe from the school. These biscuits are really simple and delicious. Great for when some reason you have no butter in your house (I know, I couldn’t imagine such a scenario either until it happened to me….)
Who knows, maybe one day I will end up back out in Colorado, attending a culinary school (I pretty sure my life job is going to be “student”.)
- 1½ cup unbleached all purpose flour
- 1¼ cup whole wheat flour
- 1 tablespoon natural sugar
- 1 tablespoon baking powder
- ½ cup jalapenos
- 1 cup cheddar cheese
- ¾ cup ale
- 2 none eggs
- 1 teaspoon salt
- 1 tablespoon sunflower oil
- Pre-heat oven to 425˚.
- In a medium bowl combine all the dry ingredients and stir together. In another bowl combine the ale, eggs, and sunflower oil and pour into dry ingredients. Mix until dough comes together ( if your dough is too dry, add a little ale.)
- Roll out onto a floured surface and shape into two circles and slice each circle into six slices (as if you were cutting a pizza.) At this point you can place on a baking tray covered in parchment paper (I have a thing for round biscuits so I patted each triangle into a circle.)
- Bake for for 13-15 until biscuits are golden and baked through.
Stay in Touch
Pingback: Tweets that mention Jalapeno Ale Biscuits – Naturally Ella -- Topsy.com
Pingback: Jalapeño Ale BiscuitsFollow the link for recipe.Thanks to… – foodboing