Jalapeno & Cheddar Biscuits Recipe

Name: Jalapeno & Cheddar Biscuits Recipe
Ingredients: 1 ½ C. all purpose flour; 1 ½ C. cake flour; ½ Tbsp. sea salt; 1 Tbsp. sugar; 6 Tbsps. Crisco® All-Vegetable Shortening — very cold; 1 C. + 2 Tbsps. buttermilk; 3/4 C. cheddar or jack cheese, shredded; 2 Tbsps. jalapeno pepper, de-seeded and minced

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Ingredients

1 ½ C. all purpose flour
1 ½ C. cake flour
½ Tbsp. sea salt
1 Tbsp. sugar
6 Tbsps. Crisco® All-Vegetable Shortening — very cold
1 C. + 2 Tbsps. buttermilk
3/4 C. cheddar or jack cheese, shredded
2 Tbsps. jalapeno pepper, de-seeded and minced

Directions

Preheat the oven 450 degrees F.
Place shortening on parchment paper by the tablespoonful; place in the freezer for 10-12 minutes to be very chilled.
In a large mixing bowl combine all dry ingredients; whisk to mix.
Cut cold shortening into very small pieces.
Cut into dry ingredients with a pastry cutter (or two knives) until pea sized.
Add buttermilk; mix until just moistened.
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)
Press dough ¾ inch thick; cut out with a biscuit cutter or rim of a small glass.
Place biscuits on greased baking pan–lightly touching, brush the tops with butter.
Bake for 10-12 minutes or until golden brown.
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…”