Flaky Hot Cherry Pepper Biscuits With Cheddar Cheese

These sound like aromatic, cheesy biscuits with a kick! I was searching for a Hot Cherry Pepper canning recipe and ran across this on www.ilovepickles.com . If you prefer less spice, I am sure sweet cherry peppers would work too. Cannot wait to make them and will let you know if prep time is accurate.

• Ready In: 32 mins
• Serves: 10
• Yields: 10-12 biscuits

Ingredients

• 1 1⁄2 cups flour
• 1  tablespoon baking powder
• 1  teaspoon sugar
• 1⁄3 cup vegetable shortening
• 3⁄4 cup sharp cheddar cheese, shredded
• 3  tablespoons  cherry peppers, seeded and chopped (the red and green hot pickled variety, not the kind in oil)
• 4  slices bacon (cooked crisp and crumbled) or 1⁄4 cup ham (finely chopped)
• 1⁄2 cup milk, chilled

Directions

1. Preheat oven to 425 degrees.
2. Combine flour, baking powder and sugar in food processor.
3. Blend in shortening by pulsing on and off until mixture resembles coarse corn meal.
4. Put mixture in a medium-sized mixing bowl.
5. Stir in cheese, peppers and bacon or ham.
6. Add milk and mix until just blended.
7. Turn dough out onto lightly floured surface; knead lightly, about 10 turns.
8. Roll or pat dough to 1/2-inch thickness.
9. Cut into 2-inch rounds with a biscuit cutter.
10. Gather scraps, reshape and cut into rounds.
11. Place biscuits on an ungreased cookie sheet 1 inch apart.
12. Bake in oven for 12 minutes or until golden brown.
13. Transfer to cooling rack for 5 to 10 minutes and serve hot.