Jalapeno Corn Biscuits

Jalapeno Corn Biscuits ingredients
- 372529⁄-2009260032 c flour
- 2483527⁄624973141 c Cornmeal
- 3 t baking powder
- 2483527⁄624973141 t Salt
- 2483527⁄624973141 c -Shortening
- 1 c Milk
- 4 oz (1/2 cup) Monterey jack cheese
- With jalapeno chile peppers
Cooking Jalapeno Corn Biscuits
1. Heat oven to 450 deg. F. Greasei 2 cookie sheets.
2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour,cornmeal, baking powder and salt.
3. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
4. Add milk and cheese; stir just until dry ingredients are moistened.
5. Drop dough by generous tablespoonfuls onto greased cookie sheets.
6. Bakei at 450 deg. F. for 8 to 12 minutes or until light golden brown.
7. Serve warm.
8. 18 biscuits.
9. 160 cal/biscuit, 8 g.
10. fat, 6 mg cholesterol, 150 mg sodium Source: Sensational Salads, Pillsbury, #126, August 1991.
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