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Jalapeño and Cheese Biscuits

Source of Recipe


From "Emeril Lagasse's Creole Christmas"






List of Ingredients



• 4 cups plus 2 Tbsp bleached all-purpose flour
  
• 1-1/2 Tbsp baking powder
  
• 1/8 tsp freshly ground black pepper
  
• 1 tsp salt
  
• 2 fresh jalapeños, minced (about 2 Tbsp)
  
• 1 cup grated white Cheddar cheese
  
• 1 cup plus 1 tsp vegetable shortening
  
• 1-1/2 cups half-and-half
  






Instructions



1. Preheat the oven to 375° F. Lightly grease a baking sheet.
   
   
2. Combine 4 cups of the flour, the baking powder, pepper, salt, jalapeños and cheese in a large mixing bowl. Mix well. Add the shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the half-and-half. The dough will be sticky.
   
   
3. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with the remaining 1 tablespoon of flour. Return the dough to the floured surface and fold each side toward the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2-1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, 30 minutes. Serve immediately.
   
   Makes 16 biscuits.