1 1/2 c. flour
1 tbsp. baking powder
1 tsp. sugar
1/3 c. solid shortening
3/4 c. shredded sharp Cheddar cheese
3 tbsp. hot red and green pickled cherry peppers (seeded and chopped)
1/2 c. chilled milk

Preheat oven to 425 degrees. In a food processor, combine flour, baking powder and sugar. Blend in shortening by pulsing on and off, until mixture resembles coarse corn meal. Put mixture in a medium sized mixing bowl. Stir in cheese and peppers. Add milk and mix until just blended. Turn dough out onto lightly floured surface; knead lightly, about 10 turns. Roll or pat dough to 1/2 inch thickness. Cut into 2 inch rounds with biscuit cutter or glass. Gather scraps, reshape and cut into rounds. Place biscuits on an ungreased cookie sheet 1 inch apart.

Bake in hot oven for 12 minutes or until golden brown. Transfer to cooling rack for 5 or 10 minutes. Serve hot. Makes 10 to 12 biscuits.