| 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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