Chili Butter

Here's the recipe for Chili butter as promised....again this recipe is from the 1001 muffin cookbook....
So far I have found this recipe can be used with pioneer biscuits ( posted yesterday) and cornbread muffins( posted tomorrow)....I have not made this recipe as of yet.....

                                  Chili Butter
                          makes 1/4 cup

1/4 cup butter at room temperature
2 Tablespoon salsa

    In small bowl, using a fork or wire whisk, beat together butter and salsa, blending until smooth. Refrigerate for 30 minutes to blend flavors. Serve at room temperature

Pioneer Biscuits

These are really good biscuits, just like back in the pioneer days....plus they are easy to make....in which I think in these days all of our busy life styles.....It is recommended per the book( you know what it is) to serve with Chili butter...( in which will be tomorrows recipe) but gravy would just fine as well....In case ya don't know this recipe is from the 1001 muffin book....

                                        lets begin!
        
First off make sure the your oven rack is in the center of the oven and preheat oven to 425 degrees..

                                         In a large bowl , blend together
                                                                  2 cup all-purpose flour,
                                                                  1 Tablespoon baking powder
                                                                  2 Tablespoon sugar,
                                                                  1/2 teaspoon salt

                                                    Cut in 1/2 cup butter or margarine
                                                               that is at room temperature
                                                              until it resembles fine meal
                                          ( ya can microwave butter or margarine for 10 seconds
                                                           ta get to room temperature)

 

Add 1 large egg, lightly beaten

and

1/2 cup milk

all at once

stir just until dough holds together

( Do not over mix)

 

 

Turn dough out onto a lightly floured surface

and knead 7-8 times

using a rolling pin , roll the dough out a thickness

of 1/2 inch

 

 

using a 2-inch round cutter

cut out as many as you can

rework scraps

after placing on a baking sheet

1-inch apart

 

 

Bake for 10-12 minutes

or until tops are golden brown

 

now go make it and enjoy!