1 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1/2 c. shredded Cheddar cheese
1/2 c. buttermilk
1 can diced green chili pepper, undrained
Paprika

Whisk together flour, cornmeal, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs; stir in cheese. Make a well in the center of the mixture; set aside. Stir together buttermilk and undrained chili peppers. Pour buttermilk mixture into center of the dry mixture. Stir until moistened.

Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat dough to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Lightly sprinkle with paprika. Bake in a 450 degree oven for 12 to 15 minutes or until golden brown. Remove biscuits; serve hot with butter. Serves 18.