Flaky Peppered Biscuits
Serves 10 to 12 biscuits
1-1/2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/3 cup vegetable shortening
3/4 cup shredded sharp cheddar cheese
3 tablespoons seeded and chopped hot red and green pickled cherry peppers
4 slices crisp bacon, crumbled or 1/4 cup finely chopped ham
1/2 cup chilled milk
Preheat oven to 425 degrees. Combine flour, baking powder and sugar in food processor. Blend in shortening by pulsing on and off until mixture resembles coarse corn meal.
Put mixture in a medium-sized mixing bowl. Stir in cheese, peppers and bacon or ham. Add milk and mix until just blended.
Turn dough out onto lightly floured surface; knead lightly, about 10 turns. Roll or pat dough to 1/2-inch thickness. Cut into 2-inch rounds with a biscuit cutter. Gather scraps, reshape and cut into rounds. Place biscuits on an ungreased cookie sheet 1 inch apart.
Bake in oven for 12 minutes or until golden brown. Transfer to cooling rack for 5 to 10 minutes. Serve hot.
Total Fat 10g
Total Carb. 13g