Title: Jalapeno Corn Biscuits
Categories: Bread Quick
Yield: 6 Servings

1 1/4	c	Flour
3/4	c	Cornmeal
3	ts	Baking powder
1/2	ts	Salt
1/2	c	Shortening
1	c	Milk
4	oz	(1/2 cup) Monterey jack cheese
		With jalapeno chile peppers

Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour,cornmeal, baking powder and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened.

Drop dough by generous tablespoonfuls onto greased cookie sheets. Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm.

18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium

Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda Davis

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