Tex-Mex Biscuits Recipe

Step 1

Heat oven to 425 F. Lightly grease cookie sheet. Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs. Stir in cheese. Combine sour half and half 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 10 to 12 minutes or until golden brown.

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Things You'll Need

  • 1 1/2c All-purpose flour
  • 1/2c Enriched Hominy Grits
  • -OR- Quick Grits
  • - (Quaker or Aunt Jemima)
  • 4ts Baking powder
  • 1/4ts Salt (optional)
  • 1/2c Margarine or butter
  • 4oz Monterey jack cheese
  • - (with jalapeno peppers,
  • -- or without), shredded
  • 1/2c Dairy sour half and half
  • -OR- sour cream
  • 1/4c Milk

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