| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Spicy | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 3/4 | c | Cornmeal |
| 3 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 1 | c | Milk |
| 4 | oz | (1/2 cup) Monterey jack cheese |
| With jalapeno chile peppers |
INSTRUCTIONS
Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour,cornmeal, baking powder and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened. Drop dough by generous tablespoonfuls onto greased cookie sheets. Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm. 18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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