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Tex-Mex Biscuits



  • 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 jalapeno peppers), shredded
  • 1/2 cup dairy sour cream
  • 1/4 cup milk


  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.

Yield: 12 biscuits

Per biscuit: calories 200; carbohydrates 18 g; protein 5 g; fat 12 g; calcium 93 mg; sodium 560 mg; cholesterol 10 mg; dietary fiber 0 g


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