Preheat the oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
In a large bowl place the flour,pepper,salt and baking powder and whisk to combine. Using a pastry blender or fork cut the butter into the flour until it resembles small peas. Toss together in the flour mixture the cheddar cheese, green onions, jalapenos and cooled crisp diced bacon. Add 3/4 of a cup of the buttermilk and mix by hand until incorporated. Add 1 tablespoon at a time , buttermilk until dough is pliable and can be formed into a ball. Be mindful not to overwork dough. Place on a lightly floured surface and pat the dough or roll into a circle of 1/2 inch thick. Cut circle into wedges depending on size preferred. Place on parchment lined baking sheet . In a bowl whisk to combine the egg and water. Brush the tops with the egg wash. Place in oven and bake for 15-20 minutes or until golden and cooked through. Serve warm.
In a large bowl, place dry ingredients and whisk until well combined. Stir in sliced green onions (scallions) and grated sharp cheddar cheese. Cut in the shortening until it is the size of large grains of rice. Pop in refrigerator until chilled. Remove from refrigerator and stir in cold milk until combined. If dough is too wet add a little flour at a time just until you can handle the dough. Place dough on cool surface and pat to about 1/2 -1 inch thick depending on your preference. Place on parchment lined baking sheet . If placed close together, a higher rise is created. If place about 2 inches apart they won’t rise as high but just as good. Your preference. Bale for about 15-20 minutes in a preheated oven set at 450 degrees. Bake until golden and cooked through. Test by taking a knife and gently lift from the side. If it lifts easily they are finished. Remove from oven and brush with melted butter.
Preheat oven to 450 degrees. Grease a square baking dish, set aside.
In a bowl whisk together the dry ingredients. Using a pastry cutter or two knives, cut the butter and shortening into the flour until it resembles a coarse meal. Refrigerate the mixture for 30 minutes. Remove from the refrigerator and pour the buttermilk into the bowl. Using a spatula, gently stir together , until it begin to form a dough. Turn out onto a lightly floured surface and knead ever so slightly so that the dough holds together. Pat the dough into a 6 inch square and cut into nine pieces. Pick up each pieces and lightly shape into a round and place into prepared dish. Flatten biscuits slightly and bake for 12 minutes or until baked through and golden.
1 small head roasted garlic, pulp squeezed out and reserved
red pepper flakes; to taste
1/2 -1 tsp. chicken bouillon granules
salt and pepper; to taste
seasoned salt; to taste
8 cups whole milk
3/4 cup flour
In a heavy bottomed pot, brown the sausage over medium heat. Add the diced onion and continue to cook until onions are caramelized. Stir in the roasted garlic and the flour until ingredients are well coated then stir in whole milk. Stirring constantly, add the red pepper flakes, chicken bouillon, salt and pepper and seasoned salt. Continue to cook until thickened.