Name: Jalapeno Drop Biscuits
Ingredients: 1 c Flour; 1/2 c Yellow cornmeal; 2 ts Double-acting baking powder; 1/2 ts Baking soda; 1/2 ts Salt; 2 tb Cold unsalted butter; cut into bits; 1 1/2 c Monterey jack cheese; coarsely grated; 2 2" pickled jalapeno peppers, seeded; minced; 2 2" fresh jalapeno peppers, seeded; minced; 2/3 c Milk

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			16	Servings

INGREDIENTS

1	c	Flour
1/2	c	Yellow cornmeal
2	ts	Double-acting baking powder
1/2	ts	Baking soda
1/2	ts	Salt
2	tb	Cold unsalted butter; cut into bits
1 1/2	c	Monterey jack cheese; coarsely grated
2		2" pickled jalapeno peppers, seeded; minced
2		2" fresh jalapeno peppers, seeded; minced
2/3	c	Milk

INSTRUCTIONS

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt.  Add the butter and blend the mixture until it resembles coarse
meal.  Stir in the Monterey Jack and the peppers; add the milk.  Stir the
mixture until it just forms a soft sticky dough.  Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the
middle of a preheated 425 oven for 15 to 17 minutes or until pale golden.
Makes about 16 biscuits.
Posted to EAT-L Digest 07 Sep 96
Date:    Sun, 8 Sep 1996 10:31:29 -0400
From:    Laura Hunter <LHunter722@AOL.COM>

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