Recipe for cooking tex-mex biscuits

Recipes from the Southwest US :: Southwestern Corn, Sourdough, and other Breads

1 1/2 (one and one-half) c. flour
1/2 c. enriched hominy grits or quick grits
4 tsp. baking powder
1/4 tsp. salt (optional)
1/2 c. butter or butter-replacement
4 oz. Monterey jack cheese (with or without
    jalapeno peppers), shredded
1/2 c. dairy sour cream
1/4 c. milk

Preheat oven to 425 degrees fahrenheit. 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 in. thickness. Cut with floured 2-in. biscuit cutter. Place 1 in. apart on prepared cookie sheet. Bake 10 to 12 mins. or until golden brown.

Yields 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