Tex-mex Biscuits Recipe
Yield: 12 BiscuitsRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose flour,
1/2 cup: Enriched Hominy Grits OR- Quick Grits, Quaker or Aunt Jemima
4 tsp: Baking powder,
1/4 tsp: Salt, optional
1/2 cup: Margarine or butter,
4 ounce: Monterey jack cheese (with jalapeno peppers,, or without), shredded
1/2 cup: Dairy sour half and half OR- sour cream,
1/4 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 3/4 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, Lets Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp
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 3/4 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, Lets Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp
Tags
: breads