Jalapeno Cheese Biscuits
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 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.