Jalapeno Beer Biscuits

• 2 cups flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large jalapeno peppers, stemmed, seeded and finely diced
• 1/2 cup cold shortening
• About 3/4 cup flat and warm beer

1. Heat the oven to 425 degrees.
2. Lightly grease a baking sheet.
3. In a medium-sized mixing bowl, sift together the flour, baking powder, soda and salt.
4. Stir in the peppers.
5. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.
6. Add the beer a few tablespoons at a time, tossing the mixture with a fork until it clings together into a ball.
7. You may not need all the beer; the dough should be only slightly sticky and still easy to handle.
8. Lightly sprinkle a countertop with flour.
9. With your hands, gently pat the dough out into a round about three-quarters of an inch thick.
10. Using a cookie cutter or small glass, cut the dough into rounds about two and a half inches in diameter.
11. Place those on the baking sheet.
12. Pull the dough scraps together into a ball, pat it out and cut more biscuits.
13. Bake for 10 to 12 minutes, until golden brown.
14. Serve very hot with lots of butter.

flour, baking powder, baking soda, salt, jalapeno peppers, cold shortening

Taken from cooking.nytimes.com/recipes/6561 (may not work)