Yes, Steak Mojo can bake! These biscuits are based on a Martha Stewart recipe but over the years it's changed tremendously. It's a quite flexible recipe so add bacon if you want, a different type of cheese or increase the heat level with ghost pepper or more jalapeno.
2 C unbleached white flour
4 t baking powder
½ t cream of tartar
2 T sugar
1.5 T Steak Mojo
½ - 1 jalapeno pepper - diced
3 pieces of cooked bacon - optional
Sprig or 2 of fresh thyme
1 stick of butter - chopped into small pieces
1 cup grated cheddar cheese - packed
2/3 cup soymilk - or milk, buttermilk or almond milk
Heat oven to 450°
Combine flour, salt, baking powder, cream of tartar, sugar and Steak Mojo in a bowl – stir with a whisk or fork.
Cut butter into pieces and then work into the flour mixture with hands. Keep the butter in the refrigerator until ready to use so it’s very cold. Add jalapeno, thyme and bacon - if you're using it and combine.
This is when you add the milk and today I used buttermilk. I've used a variety of milk products so whatever you have in the house is fine. Lightly mix the milk in.
Now for the cheese! Most recipes will mix the cheese in before the milk - but not me. Mix it in before the milk & the flour coats it and it melds beautifully with the flour mixture. But it doesn't meld as well when you add it after the milk which is how I like it! I love to see some of the cheese melted on top or oozing out of the bottom. My biscuits do look a bit messier but they taste great with big flavor
Quickly mix the cheese in with a fork and then work it in with your hands while lightly kneading just a few times – roll out with hands to about ½ or so thick. Cut into biscuits without twisting. I use a biscuit cutter which is just a bit smaller than the normal size biscuits. Why? One is not enough but 2 is too much! That is if they are the normal size so I make mine a bit smaller so I can have 2!
Bake at 450 degrees for 13-15 minutes. Slather with butter and devour!