Ingredients
- 2 cups self-rising flour (White Lily brand recommended)
- 1/4 cup cold shortening
- 2 tablespoons cold butter
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons finely diced pickled jalapenos (from jar)
- 1 cup buttermilk
- Melted butter for brushing tops
Preparation
Step 1
Lightly grease a baking sheet with shortening. Set aside. Preheat oven to 450F.
Measure flour by spooning it into a measuring cup, then transferring it to a mixing bowl. Cut the shortening and butter into the flour using a pastry cutter, sharp knife, or your fingertips until it resembles pea sized crumbs. Stir in the diced jalapenos and the cheese.
Gradually add the buttermilk, stirring just until all the flour is moistened and a ball of sticky dough forms. Do not over-mix.
Turn dough out onto a floured surface. With floured hands, press out to about 3/4-inch thickness. Fold dough over itself 4-5 times then press down into a disk about 3/4-inch thick. Do not overwork dough or the biscuits will be tough.
Cut out dough with a 2" biscuit cutter (or glass), pressing straight down, do NOT twist the cutter; place biscuits on the baking sheet, almost touching each other. (Gather up and re-roll any scraps of dough.)
Bake on center oven rack for 10-12 minutes or until golden. Do not overbake. Remove from oven and brush tops with melted butter.
((NOTE: You can use all butter or all shortening in the biscuits instead of the combination.))