Tex Mex Cheese Biscuits Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Paprika | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 3 Tablespoon, cut into pieces | |
| Vegetable shortening | 2 Tablespoon | |
| Shredded sharp Cheddar cheese | 4 Ounce | |
| 3 tablespoons drained and chopped pickled jalapeno chiles | ||
| Milk | 3/4 Cup (16 tbs) | |
Directions
1. Preheat oven to 450°F. In large bowl, combine flour, baking powder, paprika, and salt. With pastry blender or two knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs. Stir cheese, chiles, and milk into flour mixture just until ingredients are blended and mixture forms a soft dough that leaves side of the bowl.
2. Turn dough onto lightly floured surface. With lightly floured hands, pat dough into 10" by 4" rectangle. With floured knife, cut rectangle lengthwise in half, then cut each half crosswise to make five 2-inch squares. Cut each square diagonally in half to make 20 triangles in all. Place biscuits, 1 inch apart, on ungreased large cookie sheet.
3. Bake until golden, 13 to 15 minutes. Serve biscuits warm, or cool on wire rack to serve later.
2. Turn dough onto lightly floured surface. With lightly floured hands, pat dough into 10" by 4" rectangle. With floured knife, cut rectangle lengthwise in half, then cut each half crosswise to make five 2-inch squares. Cut each square diagonally in half to make 20 triangles in all. Place biscuits, 1 inch apart, on ungreased large cookie sheet.
3. Bake until golden, 13 to 15 minutes. Serve biscuits warm, or cool on wire rack to serve later.
Chef
