Tex-Mex Biscuits
Yield
12 biscuitsPrep
15 minCook
12 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
grits
enriched |
* |
| 4 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
margarine
or butter |
|
| 4 | ounces |
monterey jack cheese
shredded |
|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
grits
enriched |
* |
| 2E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
margarine
or butter |
|
| 115.6 | ml/g |
monterey jack cheese
shredded |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
milk
|
|
Directions
Heat oven to 425 degrees F.
Lightly grease cookie sheet.
Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs.
Stir in cheese.
Combine sour cream 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.
