Buttermilk Biscuits With Jalapeno Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 2 | T | Baking powder |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 1/2 | c | Butter |
| 3/4 | c | Buttermilk |
INSTRUCTIONS
Preheat In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed. On a lightly floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2inch thickness. With a 3inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden brown and serve hot. Yield: about 6 3inch biscuits Recipe By :TOO HOT TAMALES SHOW #TH6286 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:54 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1714
Calories From Fat: 841
Total Fat: 95.8g
Cholesterol: 251.4mg
Sodium: 4298.2mg
Potassium: 544.6mg
Carbohydrates: 187.6g
Fiber: 6g
Sugar: 13.7g
Protein: 29.6g