Cheddar-Jalapeño Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 to 1/4 teaspoon ground red pepper
- 1/3 cup vegetable shortening, cold
- 3/4 cup (3 oz.) grated Cheddar cheese
- 1/2 cup chopped jalapeno pepper (about 3 jalapenos)
- 3/4 cup buttermilk
- Preheat oven to 450u0b0.
- Sift together first 5 ingredients in a large mixing bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles fine crumbs; stir in cheese and jalapeno. Add buttermilk, stirring until dry ingredients are moistened. Do not overmix.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on an ungreased baking sheet. Gather dough scraps together, and repeat. Bake at 450u0b0 for 10 to 12 minutes or until golden brown. Serve warm.
flour, baking powder, salt, baking soda, ground red pepper, vegetable shortening, cheddar cheese, pepper, buttermilk
Taken from www.myrecipes.com/recipe/cheddar-jalapeo-biscuits (may not work)