Jalapeno Drop Biscuits

• 1 cup flour, all-purpose
• 1/2 cup cornmeal yellow
• 2 teaspoons baking powder double-acting
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons butter cold, unsalted, cut into bits
• 1 1/2 cups monterey jack cheese coarsely grated
• 2 each pickled jalapenos 2 inches each, seeded, minced
• 2 each jalapeno pepper 2 inches each, fresh, seeded, minced
• 23 cup milk

1. Into a bowl, sift together the flour, cornmeal, baking powder, baking soda and salt.
2. Add the butter and blend the mixture until it resembles coarse meal.
3. Stir in the Monterey Jack and the peppers; add the milk.
4. Stir the mixture until it just forms a soft sticky dough.
5. Drop the dough by rounded tablespoons onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425 degree F oven for 15 to 17 minutes or until pale golden.

flour, cornmeal yellow, baking powder doubleacting, baking soda, salt, butter cold, jalapeno pepper, milk

Taken from recipeland.com/recipe/v/jalapeno-drop-biscuits-41266 (may not work)