These are a delicious twist on my original buttermilk biscuit recipe. We ate these the other night with a corn chowder, but they would also be very delicious at breakfast with eggs and bacon.

2 cups AP flour
4 tsp baking powder
1 tsp salt
1 Tbs sugar
¼ cup cold butter, chopped
¼ cup Crisco
1 egg, beaten
2/3 cup buttermilk

1 jalapeno, finely minced
1 cup shredded sharp cheddar cheese

Preheat oven to 450.

In a bowl, mix all of the dry ingredients together. Take the Crisco and butter and cut it into the dry ingredients with two forks or a pastry cutter. When the dry ingredients and the fats have a pea like consistency, mix the cheese and the jalapeno in. When everything is well combined, make a well in the middle of the flour mixture. In a separate bowl, beat together the egg and the buttermilk and then add it to the well. Gently mix the dry ingredients into the wet ingredients in the center. When the ingredients are just combined and you have a moist dough, turn the dough out onto a well floured surface.

Gently knead the dough until it is smooth, about 5 times. Gently roll out the dough until it is about 1” thick. Use a biscuit cutter or juice glass to cut the biscuits into rounds and place them on a parchment lined sheet pan. Brush the tops lightly with milk or cream.

Bake the biscuits 8-10 minutes at 450 degrees, or until just barely golden. Serve them hot with butter.