| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Bread flour |
| 2 |
c |
Cake flour |
| 2 |
T |
Baking powder |
| 1/2 |
t |
Salt |
| 2 |
T |
Sugar |
| 1/2 |
c |
Butter, 1 stick |
| 1/2 |
|
Sweet red pepper, diced |
| 1 |
|
Onion, finely chopped |
| 1 |
t |
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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