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| Home -> [Bakery, Biscuits, Breads, Cereals, Corn, Hot & Spicy, Muffins & Biscuits, Vegetables] -> [Jalapeno corn biscuits Recipe] |
Jalapeno corn biscuits
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Bakery, Biscuits, Breads, Cereals, Corn, Hot & Spicy, Muffins & Biscuits, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/4
| cup | Flour | | 3/4
| cup | Cornmeal | | 3
| tsp | Baking powder | | 1/2
| tsp | Salt | | 1/2
| cup | Shortening | | 1
| cup | Milk | | 4
| oz | (?cup) Monterey jack | | | -cheese | | | With jalapeno chile peppers |
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Procedures:
| 1 | Heat oven to 450 °F. | | 2 | Grease 2 cookie sheets. | | 3 | Lightly spoon flour into measuring cup; level off. | | 4 | In large bowl, combine flour,cornmeal, baking powder and salt. | | 5 | Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. | | 6 | Add milk and cheese; stir just until dry ingredients are moistened. | | 7 | Drop dough by generous tablespoonfuls onto greased cookie sheets. | | 8 | Bake at 450 °F. | | 9 | For 8 to 12 minutes or until light golden brown. | | 10 | Serve warm. | | 11 | 18 biscuits. | | 12 | 160 cal/biscuit, 8 g. | | 13 | Fat, 6 mg cholesterol, 150 mg sodium |
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