HEAT THE OVEN TO 450F (232&# 194;°C). Combine flour, baking powder, salt and pepper in a large mixing bowl. Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs. Add the chilies, cheese and milk, adding more milk if necessary so the dough is pliable but is still wet. Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the dough to an even thickness of 3/4-to-1 inch, and cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick. Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes i (149ðC)n a 300F oven
2 Diced canned green chilies (
3 Grated cheddar cheese
Servings 12
- Amount Per Serving
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 4.6g23%
- Cholesterol 10.0mg4%
- Sodium 1059.4mg45%
- Total Carbohydrate 38.5g13%
- Dietary Fiber 3.8g16%
- Sugars 1.9g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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