1. Preheat the oven 450 degrees F.
2. Place shortening on parchment paper by the tablespoonful; place in the freezer for 10-12 minutes to be very chilled.
3. In a large mixing bowl combine all dry ingredients; whisk to mix.
4. Cut cold shortening into very small pieces.
5. Cut into dry ingredients with a pastry cutter (or two knives) until pea sized.
6. Add buttermilk; mix until just moistened.
7. Add cheese and jalapeno; knead twice to distribute. Lightly flour work surface; place dough on counter. Knead 2-3 times; don’t overwork! (crumbly dough is perfect)
8. Press dough ¾ inch thick; cut out with a biscuit cutter or rim of a small glass.
9. Place biscuits on greased baking pan–lightly touching, brush the tops with butter.
10. Bake for 10-12 minutes or until golden brown.
11. Butter tops again and serve warm.

Recipe by Ruthie Knudsen of Cooking With Ruthie: Ruthie & Madeliene on Instagram: “Frankly speaking, if you grew up cooking and baking, you grew up with Crisco® in your home! #ad Our homemade Jalapeno & Cheddar Biscuits…”