Chili pinon bisquicks
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Pine nuts |
| ¼ | teaspoon | Chili powder; New Mexican |
| ⅛ | teaspoon | Grated orange peel; dried |
| ¾ | cup | Lowfat bisquick baking mix |
| 2 | tablespoons | Cornmeal |
| ½ | cup | 1% low-fat milk; about |
Directions
Dry pan roast with medium heat the nuts and chili powder, stirring frequently. Add the orange peel; remove from the heat and let cool about 2 minutes.
Place the nut mixture, bisquick and cornmeal to a food processor and whir until nuts are finely chopped. (Chop the nuts with the flour to prevent forming a nut paste).
Transfer to a bowl, add the milk. Make 6 drop biscuits - bake about 8 to 10 minutes at 450 deg F. Serve with honey or jalapeno jelly.
PER BISCUIT - 82⅖ cals, 2⅖ g fat, 25.3% cff.
This is a variation on a bread recipe in Deborah Madison's book, THE SAVORY WAY: see "Pinon Bread." Both recipes sent to EAT-lf on 6 Sep 97 ~patHanneman
Recipe by: patHanneman Sep 1997 Riverside Posted to Digest eat-lf.v097.n224 by KitPATh <phannema@...> on Sep 06, 1997