Instructions: In a large mixing bowl, mix together all of the dry ingredients until well combined. Cut the butter into the flour mixture with a pastry blender until the mixture is the consistency of small peas. Add the milk all at once and stir with a spatula until you have a loose ball. Turn the dough out onto a lightly floured surface and knead 10 to 12 times, just until the dough is gathered and blended together.

Preheat oven to 450 F.

Press down the dough with hands. With a 2-inch biscuit cutter with fluted edge, cut the dough, pressing straight down. (Any twisting motion will cause the biscuits to be lopsided when baked.)

Place the biscuits on a large baking sheet lined with parchment paper and bake for 8 to 10 minutes. Serve hot with the Chili & Roasted Garlic Jam.

Makes 3 dozen small biscuits.

Chili & Roasted Garlic Jam:
Preheat oven to 350 F. In a medium-sized baking pan; roast the garlic cloves for 30 minutes or until golden brown and soft. Set aside.

Roast the chili peppers under the broiler until the skin is charred. Place the peppers in a plastic bag and set aside for 10 to 15 minutes or until cool enough to handle. Peel away all the blackened skin and remove the stems and seeds. Cut the peppers into 1 1/2 inch squares and set aside.

In a large saucepan, combine the reserved garlic and peppers and the sugar and cook on medium heat, stirring frequently, until the brown sugar glazes over the garlic and peppers and the aromas are pronounced. Serve warm.

Makes 4 cups.

YIELD: VARIABLE APPETIZER SERVINGS

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