Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Process; (8-ounce) cheese spread loaf |
⅓ cup | Chicken broth |
1½ cup | Chopped cooked chicken |
1 can | (4.5-ounce) chopped green chiles; undrained |
1 \N | Jar (2-ounce) diced pimiento; undrained |
1⅓ cup | All-purpose flour |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
½ cup | Yellow or white cornmeal |
¼ cup | Butter or margarine; cut up |
¾ cup | Buttermilk |
1 \N | Egg white; lightly beaten |
CORNMEAL BISCUITS
Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts. Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits. Makes 6 servings.
Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times.
Roll dough to ½-inch thickness; cut with a 2½-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450° for 10 to 12 minutes or until lightly browned. Makes 1 dozen.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998