Tex-mex biscuits
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Tex-mex biscuits
  Tex-mex    Biscuits  
Last updated 6/12/2012 1:26:24 AM. Recipe ID 60806. Report a problem with this recipe.
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      Title: Tex-mex biscuits
 Categories: Breads
      Yield: 12 Biscuits
  1 1/2 c  All-purpose flour
    1/2 c  Enriched Hominy Grits
           -OR- Quick Grits
           - (Quaker or Aunt Jemima)
      4 ts Baking powder
    1/4 ts Salt (optional)
    1/2 c  Margarine or butter
      4 oz Monterey jack cheese
           - (with jalapeno peppers,
           -- or without), shredded
    1/2 c  Dairy sour half and half
           -OR- sour cream
    1/4 c  Milk
  Heat oven to 425 F.  Lightly grease cookie sheet. Combine dry
  ingredients; cut in margarine until mixture resembles coarse crumbs.
  Stir in cheese. Combine sour half and half and milk; add to dry
  ingredients, mixing just until moistened.  Shape dough to form a
  ball; knead gently on lightly floured surface 10 to 12 times. Roll
  dough to 3/4 inch thickness. Cut with floured 2-inch biscuit cutter.
  Place 1 inch apart on prepared cookie sheet. Bake 10 to 12 minutes or
  until golden brown.
  NUTRITIONAL ANALYSIS per biscuit: * calories 200 * carbohydrates 18 g
  * protein 5 g * fat 12 g * calcium 93 mg * sodium 560 mg *
  cholesterol 10 mg * dietary fiber 0 g

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Recipe ID 60806 (Apr 03, 2005)

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