Chili pinon bisquicks

Yield: 3 Servings

Measure 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

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

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