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:
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.