Ingredients

The following ingredients have 4 Servings
  • 3 cups self-rising flour
  • ½ cup self-rising cornmeal
  • ¼ cup butter (cold, cut into pieces)
  • ¼ cup solid vegetable shortening (cut into pieces)
  • 1 and ⅓ cup buttermilk
  • 1 tablespoon butter (melted* optional, for brushing on top after the biscuits are cooked)
  • 1 cup cheddar cheese (shredded)
  • ¼ cup jalapenos (seeded and minced)

Instruction

  • Preheat oven to 450 degrees F.
  • To the flour, cut in cold butter and shortening with a pastry blender or in a food processor until mixture resembles small peas and dough is crumbly.
  • Add buttermilk, stirring until just moistened.
  • Stir in cheddar cheese and jalapenos until just blended.
  • Turn dough out onto a heavily floured surface and knead 3 to 4 times.
  • Pat into a circle that is 1 inch thick.
  • Cut dough with a 2 inch rond cutter. Reroll scraps and cut remaining dough.
  • Place dough on baking sheet or oven-safe skillet.
  • Bake at 450 degrees F 15 to 18 minutes or until golden browned.
  • Brush tops with butter and serve.