Did your Grannie make biscuits? Cait’s did, and she still remembers them with nostalgia, especially on a crisp September evening when something spicy and warm from the oven sounds like the ultimate comfort food. This great biscuit recipe feeds the longing for autumn comfort beautifully.

You can serve these tender little morsels with soups, stews, chilis, and casseroles, but they also work alongside simple scrambled eggs or elegant brunch omelets. They are a sure-fire crowd-pleaser, so prepare to watch them disappear! Chile-Cheese Drop Biscuits are just spicy enough and filled with the satisfying creaminess of cheese–and they’re super-simple to make.

INGREDIENTS

2 cups self-rising flour
1 teaspoon baking soda
2 tablespoons chilled vegetable shortening (choose an organic non-hydrogenated variety)
1 cup shredded Monterey Jack cheese
one 4-ounce can diced green chiles, well drained, or 2 finely diced fresh jalapeno chiles
1 garlic clove, minced
3/4 cup buttermilk
1 large egg, beaten

1. Preheat the oven to 425F. Grease a large baking sheet and set aside.

2. In a large mixing bowl, whisk together the flour and baking soda. Add the shortening and cut it into the flour with a pastry cutter till the mixture is crumbly. Add cheese, chiles, and garlic and stir till well blended. Add buttermilk and egg and stir till the dough is well blended but still slightly wet.

3. Drop the dough by rounded tablespoons on to the prepared baking sheet about 1 inch apart and bake in the upper third of the oven till golden brown, 12 to 15 minutes. Serve warm.

Makes at least 16 biscuits.