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Jalapeno Cheese Biscuits

  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Corn grits/Cornmeal 1⁄2 Cup (8 tbs) (Uncooked)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Jalapeno pepper 1 , seeded and finely diced
  Grated cheddar cheese 1 Cup (16 tbs)
  Milk 1⁄3 Cup (5.33 tbs) (Or More)

Preheat oven to 425°.
Mix flour, baking powder, salt, and grits in bowl.
Cut in butter with a fork or pastry blender until crumbly.
Stir in jalapeno pepper and cheese, slowly add 1/3 cup milk, and stir lightly.
Add more milk, 1 tablespoon at a time, if needed to make dough hold together.
Put dough on lightly floured board or canvas.
Knead gently a few times.
Roll dough into a 9 x 8-inch rectangle.
With sharp knife, cut into eight 1-inch-wide strips.
Cut each strip crosswise into three 3-inch pieces.
Place about one inch apart on un-greased baking sheet.
Bake for 12 minutes or until lightly browned.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1846 Calories from Fat 771

% Daily Value*

Total Fat 87 g134.3%

Saturated Fat 55 g275%

Trans Fat 0 g

Cholesterol 249.6 mg83.2%

Sodium 3315.6 mg138.2%

Total Carbohydrates 211 g70.4%

Dietary Fiber 9 g36.2%

Sugars 5.7 g

Protein 53 g106%

Vitamin A 64.2% Vitamin C 10.3%

Calcium 241.2% Iron 76.1%

*Based on a 2000 Calorie diet

Jalapeno Cheese Biscuits Recipe