Buttermilk Biscuits
2 tablespoons cream of tartar
1 cup shortening or butter-flavor shortening
1/4 lb Monterey Jack cheese with jalapeņo peppers, shredded
1 4-ounce can walnuts, coarsely chopped
2 tablespoons maple or maple-flavor syrup
1/2 cup grated Parmesan cheese
coarsely ground black pepper
In large bowl, mix flour, sugar, cream of tartar, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; quickly mix just until mixture forms dough that leaves side of bowl. Turn dough onto lightly floured surface; divide into thirds; cover lightly with plastic wrap.
Preheat oven to 425 degrees F. With floured hands, knead one-third of dough with Monterey Jack cheese, kneading about 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 3/4 inch thick. With floured 3-inch round biscuit cutter, cut out biscuits. With pancake turner, place biscuits, about 1 inch apart, on ungreased large cookie sheet. Press trimmings together; roll and cut to make more biscuits (you will have about 6 biscuits). Bake 12 to 15 minutes until golden. Remove to wire rack.
Knead second one-third of dough with chopped walnuts, kneading about 6 to 8 strokes to mix thoroughly. Roll and cut dough as above. Brush biscuits with maple syrup; place on cookie sheet. Bake biscuits 12 to 15 minutes until golden. Remove to wire rack.
Meanwhile, knead remaining dough with Parmesan cheese and 1/2 teaspoon coarsely ground blackpepper, kneading and cutting as above. Sprinkle top of biscuits with additional coarse pepper, if you like. Place on cookie sheet; bake as above.
Serve biscuits warm, or cool on wire rack. Reheat if desired.
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