A recipe for today
Tex-Mex 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 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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