*  Exported from  MasterCook  *
 
                           Jalapeno Drop Biscuits
 
 Recipe By     : Gourmet Magazine - 1988
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads & Rolls
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           flour
      1/2  cup           yellow cornmeal
    2      teaspoons     double-acting baking powder
      1/2  teaspoon      baking soda
      1/2  teaspoon      salt
    2      tablespoons   cold unsalted butter -- cut into bits
    1 1/2  cups          Monterey jack cheese -- coarsely grated
    2      2            pickled jalapeno peppers, seeded -- minced
    2      2            fresh jalapeno peppers, seeded -- minced
      2/3  cup           milk
 
 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.
 
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