*  Exported from  MasterCook  *
 
                              Tex-Mex Biscuits
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            All-purpose flour
      1/2   c            Enriched Hominy Grits
                         -OR- Quick Grits
                         - (Quaker or Aunt Jemima)
    4       ts           Baking powder
      1/4   ts           Salt (optional)
      1/2   c            Margarine or butter
    4       oz           Monterey jack cheese
                         - (with jalapeno peppers,
                         -- or without), shredded
      1/2   c            Dairy sour half and half
                         -OR- sour cream
      1/4   c            Milk
 
   Heat oven to 425 F.  Lightly grease cookie sheet.  Combine dry
   ingredients; cut in margarine until mixture resembles coarse crumbs. Stir
   in cheese.  Combine sour half and half and milk; add to dry ingredients,
   mixing just until moistened.  Shape dough to form a ball; knead gently on
   lightly floured surface 10 to 12 times.  Roll dough to 3/4 inch thickness.
   Cut with floured 2-inch biscuit cutter.  Place 1 inch apart on prepared
   cookie sheet.  Bake 10 to 12 minutes or until golden brown.
   
   NUTRITIONAL ANALYSIS per biscuit:
   * calories 200
   * carbohydrates 18 g
   * protein 5 g
   * fat 12 g
   * calcium 93 mg
   * sodium 560 mg
   * cholesterol 10 mg
   * dietary fiber 0 g
   
   Source: “Hurry, Let’s Eat!”
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
 
 
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