Instructions: Preheat oven to 450F.

Remove the stems and seeds from a large ancho pepper. Soak the pepper in 1 cup boiling water for 20-30 minutes.

Sift together flour, salt, and baking powder. Add shortening, and cut into mixture with a table knife. Add grated cheese and stir to combine. Drain the pepper and cut into slender short strips. (Sharp kitchen scissors work well.) Add milk and pepper to the dry ingredients, and stir lightly and quickly to combine.

Roll our the dough on a well-floured surface to about a 1/2-inch thickness. Cut into small rounds or fanciful shapes with a biscuit/cookie cutter, and place on on ungreased, nonstick cookie sheet. Bake 10 to 15 minutes, until tops are lighhy browned.

Serve immediately with butter and hot pepper jelly. These hot biscuits are delightful with roasted meats. Store leftover biscuits in a plastic bag; theyre great split, buttered, and toasted under the broiler and served with soup or salad.

Makes 2 dozen biscuits.

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