1 1/4 c. all-purpose or unbleached flour
3/4 c. cornmeal
3 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 tbsp. sugar
1 c. milk
4 oz. shredded Monterey Jack cheese with jalapeno chili peppers

Heat oven to 450 degrees. Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level cup.

In large bowl, combine flour, cornmeal, baking powder, salt and sugar. Using pastry blender or fork cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened.

Drop dough by generous tablespoonfuls onto greased cookie sheet. Bake at 450 degrees for 8-10 minutes or until light golden brown. Serve warm. Makes 18 biscuits.

For a milder flavor, substitute with plain Monterey Jack cheese.