JALAPENO AND CHEESE BISCUITS

Biscuits? Fuh shore! There's nothing better than a biscuit with Jambalaya or a Crawfish Étouffée. If you are from NOLA, I would bet your Mamere made these, so make a bill, and try 'em out.

Ingredients needed:

• 4 cups plus 2 tablespoons bleached all-purpose flour (about 1 pound)
  
• 1 1/2 tablespoons baking powder
  
• 1/8 teaspoon freshly ground black pepper
  
• 1 teaspoon salt
  
• 2 fresh jalapenos, minced (about 2 tablespoons)
  
• 1 cup grated white cheddar cheese
  
• 1 cup plus 1 teaspoon vegetable shortening
  
• 1 1/2 cups half-and-half

Steps

• Preheat the oven to 375ºF.
  
• Lightly grease a baking sheet with 1 teaspoon vegetable shortening.
  
• Combine 4 cups of the flour, the baking powder, pepper, salt, jalapenos, and cheese in a large bowl.
  
• Mix well.
  
• Add 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.
  
• Dust your work surface with 1 tablespoon of the flour.
  
• Turn the dough onto the floured surface.
  
• Gently fold each side towards the center.
  
• Pick up the dough and dust the work surface with the remaining tablespoon flour.
• Return the dough to the floured surface and fold each side towards 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.

Yield: 16 biscuits

And for you Peeshwank Capon haters, Passe'