We recently remodeled our bathroom and spent a lot of time in the house. While Tonia was painting one Saturday I was feeling hungry and got inspired to create something new in the kitchen. First I baked a blueberry pie from the blueberries left from breakfast, and then I looked to see what else I could make. That was when I spotted mango in the refrigerator. Hmmm? What to do with this? I also had a bunch of cilantro staring at me and that was when it hit me. I'll make salsa, but wait, I have no chips. Then I remembered seeing Bobby Flay making biscuits earlier that morning on the Food Network and I thought, Mango Salsa Biscuits! Two batches later, I had the perfect biscuit. If you have never made biscuits before don't be afraid to try, this recipe is easy and the biscuits are Mangialicious.
Ingredients:
2 tbsp Cilantro chopped
1 hot pepper chopped – I use Hungarian hot
1 scallion chopped
1/4 cup grape tomatoes chopped
3/4 cup mango chopped
2 cups flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp pepper
1 stick butter cold
3/4 cup milk
Heat the oven to 450°F
2 tbsp Cilantro chopped
1 hot pepper chopped – I use Hungarian hot
1 scallion chopped
1/4 cup grape tomatoes chopped
3/4 cup mango chopped
2 cups flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp pepper
1 stick butter cold
3/4 cup milk
Heat the oven to 450°F
Sauté the chopped pepper and scallion in a small pan with a very little olive oil until soft, remove to a bowl and let cool. When cooled, add the chopped tomatoes and mango, stir together.
Add the flour, sugar, baking powder, cilantro, salt and pepper in a food processor and pulse to combine. Then take the cold butter and cut it into 8 slices. Add the butter into the food processor and pulse 8 – 10 times. The butter should be in little pieces. Slowly stream in the cold milk until the dough forms a loose ball on the side of the processor bowl (dough will be soft and sticky).
NOTE: If you do not have a food processor use a pastry blender/cutter or fork to cut the butter into the dry ingredients.
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface and add the cooled bowl of ingredients on top; gently roll into the dough by moving dough a quarter turn, repeat 10 times. Do not over mix the dough.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick. If you would like a thicker biscuit, pat the dough to 3/4 inch.
Before cutting each biscuit, dip a 2 inch round cutter into flour to lightly coat it. Push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Add the flour, sugar, baking powder, cilantro, salt and pepper in a food processor and pulse to combine. Then take the cold butter and cut it into 8 slices. Add the butter into the food processor and pulse 8 – 10 times. The butter should be in little pieces. Slowly stream in the cold milk until the dough forms a loose ball on the side of the processor bowl (dough will be soft and sticky).
NOTE: If you do not have a food processor use a pastry blender/cutter or fork to cut the butter into the dry ingredients.
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface and add the cooled bowl of ingredients on top; gently roll into the dough by moving dough a quarter turn, repeat 10 times. Do not over mix the dough.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick. If you would like a thicker biscuit, pat the dough to 3/4 inch.
Before cutting each biscuit, dip a 2 inch round cutter into flour to lightly coat it. Push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
The third time I made these biscuits I topped them with shredded chicken, cheese and enchilada sauce, they were amazing. [I seriously agree, it was a "mangialicious" twist on chicken & biscuits! - Tonia]
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