Jalapeno-Buttermilk Biscuits

1. 1

   Combine buttermilk and jalapeno chilies in small bowl; cover and refrigerate 30 minutes.

2. 2

   Heat oven to 475u00b0.

3. 3

   Place flour in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal.

4. 4

   Add buttermilk mixture, stirring just until dry ingredients are moistened.

5. 5

   Dough will be soft and wet.

6. 6

   Turn dough out onto a lightly floured surface and knead 4 or 5 times.

7. 7

   Roll to 1/2-inch thickness; cut with a floured 1 1/2-inch cutter without twisting.

8. 8

   Re-roll remaining dough and repeat cutting procedure.

9. 9

   Place biscuits, sides nearly touching, on an ungreased baking sheet.

10. 10

    Bake 10 to 12 minutes or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.