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| 4 Tasse | Plus 2 tablespoons bleached all-purpose; (about 1 pound) |
| | flour |
| 1 1/2 Esslöffel | baking powder |
| 1/8 Teelöffel | black pepper freshly ground |
| 1 Teelöffel | salt |
| 2 | Fresh jalapenos; minced (about 2 |
| | Tablespoons) |
| 1 Tasse | Grated white cheddar cheese |
| 1 Tasse | Plus 1 teaspoon vegetable shortening |
| 1 1/2 Tasse | Half-and-half |
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1. Preheat the oven to 375 degrees F.
2. Lightly grease a baking sheet.
3. Combine 4 cups of the flour, the baking powder, pepper, salt, jalapeños and cheese in a large mixing bowl. Mix well. Add the 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.
4. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the flowered surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon of 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.
Makes 16 biscuits.
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