Red Chili Biscuits
Yield
2 dozenPrep
15 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
dry |
*
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
red hot chili pepper, dried
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 ½ | cups |
sourdough starter
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
dry |
*
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
red pepper flakes
|
|
| 2.5 | ml |
red hot chili pepper, dried
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 355 | ml |
sourdough starter
|
* |
Directions
Stir together dry baking mix, chili powder, red pepper, dried chili peppers, and cheese.
Add sourdough starter and mix until moistened.
Place mixture on a floured surface.
Knead lightly and pat to ½ inch thick.
Cut with a 2½ inch cutter.
Put biscuits in a greased pan and bake in cardboard oven for 20 to 25 minutes.
