2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. paprika
3 tbsp. cold butter, cut up
2 tbsp. shortening
4 oz. shredded sharp Cheddar cheese
3 tbsp. jalapeno chiles
3/4 c. milk

Preheat oven to 450°F. In large bowl, combine flour, baking powder, salt and paprika. With pastry blender, cut in butter and shortening until coarse crumbs. Stir cheese, chiles and milk into flour mixture until ingredients are blended and forms a soft dough. Turn out onto lightly floured board. With lightly floured hands, pat dough into a 10 x 4-inch rectangle. With floured knife, cut rectangle lengthwise in half. Cut each half crosswise into five 2-inch squares. Cut each square diagonally in half to make 20 triangles. Place biscuits on ungreased cookie sheet.

Bake 13 to 15 minutes until golden. Serve warm.