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Jalapeño Corn Biscuits

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Jalapeño Corn Biscuits
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 18
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Savory cornmeal biscuits- cheesy baked delights- ready in just 20 minutes!

Ingredients

1 1/2
cups all-purpose flour
3/4
cup cornmeal
3
teaspoons baking powder
1/4
teaspoon salt
1/2
cup shortening
1
cup milk
4
oz. (1 cup) shredded Monterey Jack cheese with jalapeño chiles

Directions

  • 1 Heat oven to 450°F. Grease 2 cookie sheets. In large bowl, combine flour, cornmeal, baking powder and salt; mix well.
  • 2 With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened and soft dough forms. Drop dough by generous tablespoonfuls onto greased cookie sheets.
  • 3 Bake at 450°F. for 8 to 12 minutes or until light golden brown. Serve warm.
Tips  

For a less zesty version of this biscuit recipe, substitute regular Monterey Jack cheese, also known as California Jack or simply Jack.

All-purpose flour is milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). Since 1940, enriching all-purpose flour with thiami, riboflavin, niacin and iron has been encouraged by the U.S. Food and Drug Administration. All-purpose flour is available bleached or unbleached. Bleached flour has been whitened by a bleaching agent. Both are suitable for all kinds of baking.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit
Calories
200
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
4g
20%
)
Cholesterol
10mg
3%
Sodium
230mg
10%
(
Dietary Fiber
1g
4%
)
Daily Value*:
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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