Pickled Pepper Biscuits
2/3 cup milk
1 jar (16 ounces) mild pickled pepper rings, chopped (about 1/2 cup)
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening (or softened, unsalted butter)
Preheat oven to 450 degrees. Combine milk and chopped pickled peppers; set aside. In large bowl, sift together flour, baking powder, salt, cream of tartar and sugar. Cut the shortening into the flour mixture until blended and mixture looks like small crumbs. Form a well in the center of the mixture; pour in pickled pepper mixture; stir quickly to form a soft dough. Turn onto a lightly floured surface and knead gently to further mix and smooth the dough, about 10 strokes. Transfer to an ungreased baking sheet and roll or pat dough to be about 1/2-inch thick. With a knife, cut into 12 to 16 squares. Bake for 10 to 12 minutes, or until lightly browned.
Tip: If you prefer "hotter" biscuits, substitute 8 ounces of hot pickled peppers for mild ones.