|Cheese and Jalapeno Biscuts|
Preheat the oven to 425 degrees. In a mixing bowl, combine all the dry ingredients.
Stir in the jalapenos and cheese. Cut the lard in until the mixture resembles
coarse crumbs. Using a fork, stir in the cream. Incorporate enough cream so the
mixture resembles a sticky dough. Turn the dough out onto a floured surface.
Pat the dough down and dust with flour. Gently fold the edges of the dough
into the center. This will insure light and fluffy biscuits. Incorporate
enough flour into the dough where it is not sticky. Pat the dough into a
circle and 1 inch in diameter. Using a biscuit cutter, cut the biscuits
out and place on a floured baking sheet. Bake for 15 minutes or until
the biscuits are golden. Slice the biscuits in half and spoon the etouffee over
one half. Place the biscuit top over the crawfish and spoon any remaining sauce
over the biscuit. Garnish with long chives, parsley, and peppers.
From: Emeril Lagasse, ESSENCE OF EMERIL, SHOW# EE2381
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