Southwestern biscuits - *p cooking class
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Southwestern biscuits - *p cooking class
Last updated 6/12/2012 12:53:09 AM. Recipe ID 14932. Report a problem with this recipe.
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      Title: Southwestern biscuits - *p cooking class
 Categories: Breads
      Yield: 12 Servings
      2 c  All-purpose flour
      1 tb Baking powder
    1/2 ts Salt
    1/3 c  Vegetable shortening
      4 oz Diced canned green chilies (
    1/2 c  Grated cheddar cheese
    3/4 c  Milk
      1 pn Black or cayenne pepper
  HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper
  in a large mixing bowl. Cut in the vegetable shortening using a
  pastry blender or two knives until the mixture has the consistency of
  coarse crumbs. Add the chilies, cheese and milk, adding more milk if
  necessary so the dough is pliable but is still wet. Turn the dough
  onto a heavily floured surface, and knead it lightly (8 to 10 times).
  Do not overwork the dough. Roll the dough to an even thickness of
  3/4-to-1 inch, and cut out biscuits with a 2-inch round cutter (the
  diameter of a juice can), dipping the cutter in flour between cutting
  each biscuit so they do not stick. Place the biscuits on an ungreased
  cookie sheet and bake in the center of the oven for 12 to 15 minutes,
  or until golden brown. Serve immediately, or bake up to 2 hours in
  advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14.

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Recipe ID 14932 (Apr 03, 2005)

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