Cheddar-pepper Biscuits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1 | T | Baking powder |
| 3/4 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1/3 | c | Butter or margarine |
| softened | ||
| 1 1/2 | c | Cheddar cheese, divided |
| 3/4 | c | Milk |
INSTRUCTIONS
Pantry: Sargento 3 Cheese Gourmet Cheddar Recipe Blend In medium bowl, combine flour, baking powder, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture is size of coarse crumbs. Stir in 1 cup cheese. Add milk; mix just until dry ingredients are moistened. Turn dough out onto floured surface; knead gently 8 to 10 turns. Roll out or pat dough about 1/2-inch thick; cut with 2-1/2-inch biscuit cutter. Re-roll and cut scraps. Place on greased baking sheet. Sprinkle with remaining 1/2 cup cheese. Bake at 450°F 10 to 12 minutes or until biscuitsare golden brown. 12 to 14 biscuits. Calories 168, 10 g fat http://www.charleston.net Recipe By : Cooks Tip Page at Charleston.Net Sept 1996 Posted to MC-Recipe Digest V1 #231 Date: Mon, 30 Sep 1996 12:43:06 -0700 (PDT) From: "phannema@wizard.ucr.edu" <phannema@wizard.ucr.edu> NOTES : http://www.Sargento.com promo at charleston
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Nutrition (calculated from recipe ingredients)
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Calories: 2238
Calories From Fat: 1167
Total Fat: 132.8g
Cholesterol: 385.2mg
Sodium: 4535.4mg
Potassium: 719.5mg
Carbohydrates: 182.8g
Fiber: 6.2g
Sugar: 10.9g
Protein: 78.7g