Jalapeno-Buttermilk Biscuits - cooking recipe

Ingredients

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

Preparation

Combine buttermilk and jalapeno chilies in small bowl; cover and refrigerate 30 minutes.
Heat oven to 475\u00b0.
Place flour in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal.
Add buttermilk mixture, stirring just until dry ingredients are moistened.
Dough will be soft and wet.
Turn dough out onto a lightly floured surface and knead 4 or 5 times.
Roll to 1/2-inch thickness; cut with a floured 1 1/2-inch cutter without twisting.
Re-roll remaining dough and repeat cutting procedure.
Place biscuits, sides nearly touching, on an ungreased baking sheet.
Bake 10 to 12 minutes or until browned.