Secret Recipes

Tex-Mex Biscuits

• 1 1/2 cups all-purpose flour
• 1/2 cup enriched hominy grits or quick grits
• 4 tsp baking powder
• 1/4 tsp salt (optional)
• 1/2 cup butter or margarine
• 4 ounces Monterey jack cheese (with or without jalapeno peppers), shredded
• 1/2 cup dairy sour cream
• 1/4 cup milk

Preheat oven to 425° F. Lightly grease a cookie sheet.

Combine dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese.

Combine sour cream 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.

Servings:

12 biscuits