Cheese Jalapeno Biscuits

By Booper-2

Ingredients

• 2 cups (500 mL) all-purpose flour
• 2 1/2 teaspoons (12 mL) baking powder
• 1/2 teaspoon (2 mL) salt
• 1/4 teaspoon (1 mL) baking soda
• 1 dash cayenne pepper
• 1/4 cup (50 mL) Lactantia** butter or margarine, or Parkay* margarine, cold
• 1 to 2 seeded and chopped jalapenos
• 1 cup (250 mL) Black Diamond Old Cheddar Cheese, shredded, or Monterey Jack Cheese, shredded
• 1 1/4 cups (300 mL) Beatrice buttermilk

Preparation

Step 1

In bowl, combine flour, baking powder, salt, baking soda, and cayenne. Cut in Lactantia** butter or margarine or Parkay* margarine until mixture resembles coarse crumbs. Stir in jalapenos and Black Diamond cheese. Add buttermilk and stir with a fork just until blended.

Drop dough by 1/4 cup (50 mL) measures into 9-inch (23 cm) greased springform pan, pushing mounds together. Bake at 425°F (220°C) for 25 to 30 minutes, until golden.

Let cool about 5 minutes on rack before removing sides of pan. Serve warm. Makes 14 biscuits.

Tip: For Cheese Bacon Biscuits, Replace jalapenos with 4 strips crisp-cooked bacon, chopped or crumbled.