4 ounces Monterey jack cheese (with or without jalapeno peppers), shredded
1/2 cup dairy sour cream
1/4 cup milk
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.
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