Ingredients

• 2  cups self-rising flour
• 1/4  teaspoon baking soda
• 1/4  cup butter or margarine
• 3/4  cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces)
• 2  tablespoons snipped chives
• 1/8  teaspoon ground red pepper
• 3/4  cup buttermilk

Directions

Preheat oven to 425 degree F. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Stir in Monterey Jack cheese with jalapeno peppers, snipped chives, and ground red pepper. Make a well in center. Add the buttermilk all at once; stir until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.

Make-Ahead Tip: Prepare and cool biscuits. Place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in 300 degree F. oven for 20 to 25 minutes or until warm.