“Taco” Buttermilk Biscuit Bread

3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon taco seasoning
1 egg, beaten
2 cups buttermilk
¼ cup unsalted butter, melted
1 ½ cups shredded jalapeño cheddar cheese
1. Preheat oven to 325 degrees F, lightly grease a 9×5 loaf pan
2. Whisk flour, sugar, baking powder, baking soda, salt, and taco seasoning together
3. Whisk egg into buttermilk, then (all at once) add to the flour mixture, mix until just moistened
4. Stir in butter until JUST combined
5. Stir in 1 ¼ cups cheese
6. Bake for 55 minutes, then sprinkle the remaining cheese on top
7. Continue baking for 5-10, or until a toothpick inserted in the middle comes out clean
8. Cool on a wire rack, then wrap in foil.
VARIATION: change out the taco seasoning & jalapeño cheddar for Italian seasoning & sharp cheddar for Italian Herb & Cheddar Buttermilk Biscuit Bread!
posted 6/28/13 in New To Me Cooking Challenge wks 22-25
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