Title: Chili Pinon Bisquicks
Categories: Bisquick Eat
Yield: 3 Servings

2	tb	Pine nuts
1/4	ts	Chili powder; new mexican
1/8	ts	Grated orange peel; dried
3/4	c	Lowfat bisquick© baking mix
2	tb	Cornmeal
1		% low-fat milk; about 1/2-cup

Dry pan roast with medium heat the nuts and chili powder, stirring frequently. Add the orange peel; remove from the heat and let cool about 2 minutes.

Place the nut mixture, bisquick and cornmeal to a food processor and whir until nuts are finely chopped. (Chop the nuts with the flour to prevent forming a nut paste).

Transfer to a bowl, add the milk. Make 6 drop biscuits - bake about 8 to 10 minutes at 450 deg F. Serve with honey or jalapeno jelly.

PER BISCUIT - 82. 4 cals, 2. 4 g fat, 25. 3% cff.

This is a variation on a bread recipe in Deborah Madison's book, THE SAVORY WAY: see "Pinon Bread. " Both recipes sent to EAT-lf on 6 Sep 97 ~patHanneman

Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: patHanneman Sep 1997 Riverside

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