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CATEGORY CUISINE TAG YIELD
Grains, Dairy Mexican Mexican 24 Servings

INGREDIENTS

1/4 lb Cooked bacon — crumbled
4 Scallions — chopped
1 Jalapeno pepper — deveined
1 c Cheddar — shredded
Seeded — diced
3 1/3 c Buttermilk biscuit mix
1 md Red bell peppers
1 c Buttermilk
Deveined & seeded — diced
Flour

INSTRUCTIONS

Preheat oven to 350F.  Grease a large baking sheet. In a large bowl,
combine the bacon, peppers, scallions, and cheese with the biscuit mix.
Stir in the buttermilk until thoroughly combined to form a soft dough.
Place the dough on a lightly floured surface and knead lightly. Roll the
dough into 3/4 to 1-inch thickness using a floured rolling pin. Cut the
biscuits with a floured 2-inch cutter or a glass tumbler. Place in the oven
and bake 15-20 minutes, or until the biscuits are light golden and sound
hollow when tapped. Remove from the oven and cool on a wire rack.
Recipe By     :
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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