One-Handed Chilli-Cheese Buttermilk Biscuits

I've broken a lot of bones. Luckily, they've always been pretty useless bones anyway - a pinkie toe here or there, maybe a couple fingers. That sort of thing. Now I find myself without the use of my hand - my right hand more specifically. My whole forearm is covered by a giant, bulky fiberglass cast. The tops of my fingers are poking out here and there, like sad little cocktail weenies. People look at this horribly freakish appendage and give me the "God, I hope you're left handed" look. Unfortunately, I'm not.

When it comes to broken bones, I take a few hours to feel sorry for myself. Quickly, however, that pity is replaced by an overwhelming feeling of stubbornness. If I break my collar bone, I will insist that I am still able to lift very heavy objects over my head. If my ankle twists, I will try and go out for my daily run. If go blind and catch the plague, I will still try to convince Mr. C that I can still go to work. It's just my nature. Now, with a broken right hand, even I have to admit that I'm pretty useless - even opening jars, unbuttoning buttons, and putting toothpaste on my toothbrush requires the aid of Mr. C.

But that doesn't mean I'll stop baking:


One-Handed Chilli-Cheese Buttermilk Biscuits
3 cups all purpose flour2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup shredded good-quality aged cheddar
2 jalapeño peppers, seeded and chopped
1 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4-inch cubes
1 cup buttermilk

1) Preheat oven to 425F. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda in a large bowl and blend it with a whisk or a hand mixer. Add the cubed butter and, with your one good hand, squeeze, combine, and cut the butter until it's evenly distributed and the pieces are a bit smaller than a pea.

2)Pour in the buttermilk, cheese and peppers. Use your hand to roll and combine the mix until it forms a loose dough. Make sure you don't over-knead -- just make sure everything is moist and there no dry ingredients left at the bottom of the bowl.

3) Drop 1/4 cup of onto your baking sheet, making sure to space them about 2 inches apart. Bake until the biscuits are golden brown on top - about 15 minutes. Best served warm.