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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | Enriched Hominy Grits Or- Quick Grits (Quaker or Aunt Jemima) |
| 4 Teelöffel | baking powder |
| 1/4 Teelöffel | Salt optional |
| 1/2 Tasse | margarine or butter |
| 4 x ca. 30 g | Monterey jack cheese (with jalapeno peppers, or without), shredded |
| 1/2 Tasse | Dairy sour half and half Or- sour cream |
| 1/4 Tasse | milk |
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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.
Nutritional Analysis 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
Company Electronic format courtesy of Karen Mintzias
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