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tex-mex Biscuits 1 1/2 Cups All-purpose Flour
1/2 Cup Enriched Hominy Grits Or Quick Grits
4 Teaspoons Baking Powder
1/4 Teaspoon Salt (optional)
1/2 Cup Butter Or Margarine
4 Ounces Monterey Jack Cheese (with Or Without
Jalapeno Peppers), Shredded
1/2 Cup Dairy Sour Cream
1/4 Cup Milk preheat Oven To 425 Degrees F. Lightly Grease A Cookie Sheet. combine Dry Ingredients; Cut In Butter Until Mixture Resembles Coarse Crumbs. Stir In Cheese. combine Sour Cream And Milk; Add To Dry Ingredients, Mixing Just Until Moistened. Shape Dough To Form A Ball; Knead Gently On Lightly Floured Surface 10 To 12 Times. Roll Dough To 3/4 Inch Thickness. Cut With Floured 2-inch Biscuit Cutter. Place 1 Inch Apart On Prepared Cookie Sheet. Bake 10 To 12 Minutes Or Until Golden Brown. yields 12 Biscuits. per Biscuit: Calories 200; Carbohydrates 18 G; Protein 5 G; Fat 12 G; Calcium 93 Mg; Sodium 560 Mg; Cholesterol 10 Mg; Dietary Fiber 0 G |
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