Flaky Cheddar Jalapeño Biscuits

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This recipe, adapted from Flaky Angel Biscuits, is also inspired by the Cheddar and Jalapeno Biscuits recipe from simplyrecipes.com.

4 c. flour, plus more for rolling (but only a little, if the dough is chilled)
1 c. polenta (or fine-milled cornmeal)
8 t. baking powder
2 t. salt
1 t. baking soda
3 T. sugar
½ t. cayenne pepper
6 T. diced jalapeno peppers
¼ c. butter, chilled (unsalted)
½ c. shortening, chilled
2 c. shredded sharp cheddar cheese
5 t. dry yeast
½ c. warm water
1 ¾ – 2 c. buttermilk (warmed 1 min. in microwave)
¼ c. milk
¾ c. shredded sharp cheddar cheese, for topping (optional)

In a large bowl, combine all dry ingredients (except yeast, cheese, and jalapeno peppers) and mix well.  Cut in the butter and shortening with a pastry blender until butter and shortening are the size of small peas.  Dissolve yeast in the water (ideally warmed to about 105-115° F), stir and allow to swell (about 6 mins.).  Add yeast and buttermilk to dry ingredients, and toss with fork to blend and moisten, creating a soft dough.  Lightly mix in cheese and jalapeno peppers.

Cover bowl and refrigerate at least 8 hrs. or overnight; dough can be kept in refrigerator up to 1 week.

To bake a few biscuits at a time, remove portion of dough. On lightly-floured surface, roll dough to thickness of 1”.  Cut into similar-size rounds or wedges with knife or biscuit-cutter.  Brush generously with milk.  Sprinkle with additional cheddar cheese, if desired.

Place on baking sheet.  Bake at 425° F until lightly browned on top, 12 – 15 mins.  (makes 24 –  2 ½ “ biscuits).