Jalapeno-Buttermilk Biscuits

• 1 c. buttermilk
• 1 or 2 jalapeno chilies, seeded and minced
• 2 1/2 c. Gold Medal Better for Biscuits self-rising flour
• 1/2 c. shortening

1. Combine buttermilk and jalapeno chilies in small bowl; cover and refrigerate 30 minutes.
2. Heat oven to 475u0b0.
3. Place flour in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal.
4. Add buttermilk mixture, stirring just until dry ingredients are moistened.
5. Dough will be soft and wet.
6. Turn dough out onto a lightly floured surface and knead 4 or 5 times.
7. Roll to 1/2-inch thickness; cut with a floured 1 1/2-inch cutter without twisting.
8. Re-roll remaining dough and repeat cutting procedure.
9. Place biscuits, sides nearly touching, on an ungreased baking sheet.
10. Bake 10 to 12 minutes or until browned.

buttermilk, jalapeno chilies, gold medal better, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009199 (may not work)