Tex-mex biscuits

12 biscuits

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
½ cup Enriched Hominy Grits OR- Quick Grits (Quaker or Aunt Jemima)
4 teaspoons Baking powder
¼ teaspoon Salt (optional)
½ cup Margarine or butter
4 ounces Monterey jack cheese (with jalapeno peppers, or without), shredded
½ cup Dairy sour half and half OR- sour cream
¼ cup Milk

Directions

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 ¾ 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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