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Jalapeno Corn Biscuits

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Title: Jalapeno Corn Biscuits
Yield: 6 Servings
Categories: Bread, Spicy

Ingredients:

1 1/4 c Flour
3/4 c Cornmeal
3 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c Milk
4 oz (1/2 cup) Monterey jack
-cheese
With jalapeno chile peppers


Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into
measuring cup; level off. In large bowl, combine flour,cornmeal, baking
powder and salt. Using pastry blender or fork, cut in shortening until
mixture resembles coarse crumbs. Add milk and cheese; stir just until dry
ingredients are moistened.

Drop dough by generous tablespoonfuls onto greased cookie sheets. Bake at
450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm.

18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium

Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda
Davis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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