Tex-mex biscuits
12 biscuits
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Enriched Hominy Grits OR- Quick Grits (Quaker or Aunt Jemima) |
| 4 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt (optional) |
| ½ | cup | Margarine or butter |
| 4 | ounces | Monterey jack cheese (with jalapeno peppers, or without), shredded |
| ½ | cup | Dairy sour half and half OR- sour cream |
| ¼ | cup | Milk |
Directions
Heat oven to 425 F. Lightly grease cookie sheet. Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs.
Stir in cheese. Combine sour half and half 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 ¾ 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.
NUTRITIONAL ANALYSIS 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 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias