Instructions: Mix the dry ingredients together. Preheat the oven to 450F.

Using a pastry blender, cut the butter into the flour mixture to make fine crumbs.

Gently stir in the buttermilk, cheese, and peppers, using a fork.

Drop by spoonfuls into 12 mounds on a baking sheet. Bake for 12 - 15 minutes, or until the biscuits are lightly browned on top. Serve at once.

NOTES : These are great-I substituted chiles from my garden (just hot banana peppers) that I had roasted in the oven for the canned peppers. The guests gobbled them up and I dont think they realized that the biscuits were lowfat until I told them.

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