Jalapeno corn biscuits

Yield: 6 servings

Measure Ingredient
1¼ cup Flour
¾ cup Cornmeal
3 teaspoons Baking powder
½ teaspoon Salt
½ cup Shortening
1 cup Milk
4 ounces (1/2 cup) Monterey jack cheese
\N \N With jalapeno chile peppers

Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour,cornmeal, baking powder and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened.

Drop dough by generous tablespoonfuls onto greased cookie sheets.

Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown.

Serve warm.

18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium

Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda Davis

Submitted By BOBBI ZEE On 08-23-95

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