Jalapeno Corn Biscuits
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
cornmeal
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
milk
|
|
| ½ | cup |
monterey jack cheese
with jalapeno pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 177 | ml |
cornmeal
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
milk
|
|
| 118 | ml |
monterey jack cheese
with jalapeno pepper |
*
|
Directions
Heat oven to 450℉ (230℃).
Grease 2 cookie sheets.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, cornmeal, baking powder and salt.
Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Add milk and cheese; stir just until dry ingredients are moistened.
Drop dough by generous tablespoonfuls onto greased cookie sheets.
Bake at 450℉ (230℃). for 8 to 12 minutes or until light golden brown.
Serve warm.
Makes 18 biscuits.
