| 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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