American Regional Recipes
Tex-Mex Biscuits
Yield: 12 biscuits
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup enriched hominy grits or quick grits
- 4 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 1/2 cup butter or margarine
- 4 ounces Monterey Jack cheese (with or without jalapeño peppers), shredded
- 1/2 cup dairy sour cream
- 1/4 cup milk
Instructions
- Heat oven to 425 degrees F. Lightly grease a cookie sheet.
- Combine dry ingredients; cut in butter 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 3/4 inch thickness. Cut with floured 2 inch biscuit cutter. Place 1 inch apart on prepared cookie sheet.
- Bake for 10 to 12 minutes or until golden brown.
Nutrition
Per biscuit: calories 200; carbohydrates 18g; protein 5g; fat 12g; calcium 93mg; sodium 560mg; cholesterol 10mg; dietary fiber 0g