| 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 8.8mg
Sodium: 247.2mg
Potassium: 86.1mg
Carbohydrates: 21.5g
Fiber: <1g
Sugar: 2.8g
Protein: 4.8g