Cheddar Jalapeno Biscuits
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Cold margarine/Butter cut||3 Tablespoon|
|Shredded cheddar cheese||4 Ounce (Sharp/Extra Sharp)|
|Drained and chopped pickled jalapeno chiles||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
Preheat oven to 450°F.
In large bowl, combine flour, baking powder, salt, and paprika.
With pastry blender or two knives used scissor fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs.
Stir cheese, chiles, and milk into flour mixture just until ingredients are blended and mixture forms a soft dough that leaves side of bowl.
Turn dough onto lightly floured surface.
With lightly floured hands, pat dough into a 10" by 4" rectangle.
With floured knife, cut rectangle lengthwise in half, then cut each half crosswise into five 2 inch squares.
Cut each square diagonally in half to make 20 triangles in all.
Place biscuits on ungreased large cookie sheet.
Bake biscuits 13 to 15 minutes, until golden.