Ingredients:
2 cups all-purpose flour
1 tbs. baking powder
1 tsp. salt
8 tbs. cold butter, diced (separated)
½ cup heavy cream (I used half and half)
2 eggs
¼ lb. sharp Cheddar cheese, diced
2 small jalapeño pepper, minced (could have used more)
Egg wash (1 egg beaten with 1 tsp. water)
Instructions:
Preheat oven to 400. Sauté jalapeños in a skillet on v. low heat w/.5 T butter until soft, 2 minutes. Place in a bowl w/Cheddar cheese and coat with 1 T of flour. In another bowl, combine the rest of the flour with baking powder & salt. Cut in remaining butter with a fork until the butter is pea-size.
Lightly whip eggs and cream (put them in a bowl &whisk until they're pretty bubbly on top) and add to the flour-and-butter mixture. Fold into flour mixture until it begins to come together. Add Cheddar-and-jalapeño mixture to the dough & mix until everything is incorporated. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough ¾-1-inch thick and cut into 8 triangles. Brush w/egg wash & place on well-oiled baking sheet (I used parchment).
Bake for 25 minutes or until golden brown. (I made mine smaller and baked for only 15 minutes.)
