Jalapeno Corn Biscuits
Main Ingredient: Cereals Cornmeal Cheese Corn

Course: Bakery Biscuits and Muffins

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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.