JALAPENO CORN BISCUITS

1 1/4 cups flour
3/4 cup cornmeal
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 cup milk
4 oz (1/2 cup) Monterey jack cheese with jalapeno chile peppers

Preheat oven to 450 degrees F. Grease 2 cookie sheets.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened. Drop dough by generous tablespoonfuls onto greased cookie sheets.

Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm.

Makes 18 biscuits
Source: Sensational Salads, Pillsbury, #126, August 1991