| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Brenda’s |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Bread flour |
| 2 |
c |
Cake flour |
| 2 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Butter; (1 stick) |
| 1/2 |
|
Sweet red pepper; diced |
| 1 |
sm |
Onion; finely chopped |
| 1 |
ts |
Butter for sauteing |
| 1 1/2 |
c |
Buttermilk |
| 1/2 |
lb |
Ham; diced |
| 3/4 |
c |
Grated cheddar cheese |
INSTRUCTIONS
Mix the dry ingredients in a large bowl. Cut in the 1/2 cup of butter with
a pastry blender until the mixture is crumbly. Sauté the red pepper and
onion in the teaspoon of butter and set aside. Add the buttermilk to the
dry ingredients and mix until just blended. Add the sautéed pepper and
onion, ham, and grated cheese and mix just enough to blend. Roll the dough
out on a lightly' floured surface to a thickness of 1 inch. Cut into 3-inch
biscuits (or what ever' size you prefer) and bake them on a lightly greased
baking sheet at 350 degree for 30 minutes or until the tops are lightly
browned. Makes about 12 3-inch biscuits. Source: The New Carry-Out Cuisine
by Phyllis Meras from Rebeccas, Boston, Mass. Typos by Brenda Adams
<adamsfmle@aol.com> post mc-recipe 10/10/96, EAT-L 10/12
Recipe By : Rebeccas, Boston; The New Carry-Out Cuisine by P. Meras
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 14:00:34 -0400
From: ADAMSFMLE@aol.com
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