Tex-Mex Recipes

Tex-Mex Biscuits

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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

  1. Heat oven to 425 degrees F. Lightly grease a cookie sheet.
  2. Combine dry ingredients; cut in butter until mixture resembles coarse crumbs.
  3. Stir in cheese.
  4. 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.
  5. 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



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