1 1/2 c. all-purpose flour
2 tsp. double-acting baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cold unsalted butter
1/4 c. sharp Cheddar, grated
4 (2 inch) pickled jalapeno chiles, seeded and minced
1 c. sour cream

Sift flour, baking powder, soda and salt. Add butter. Blend until it resembles coarse meal. Stir in Cheddar, chiles, sour cream. Stir with spoon until it forms a soft sticky dough.

Knead gently on lightly floured surface. Pat out 1/2 inch thick 3 1/2 inch rounds. Bake on ungreased sheet in the middle of a preheated 425 degree oven for 15-17 minutes or until golden brown. Split rounds and serve with chile.