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Pepper Cheese Biscuits

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Prep: 20 min.
Bake: 10 min.
 
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Pepper Cheese Biscuits

Ingredients

  • 2  cups self-rising flour
  • 1/4  teaspoon baking soda
  • 1/4  cup butter or margarine
  • 3/4  cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces)
  • 2  tablespoons snipped chives
  • 1/8  teaspoon ground red pepper
  • 3/4  cup buttermilk

Directions

Preheat oven to 425 degree F. In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Stir in Monterey Jack cheese with jalapeno peppers, snipped chives, and ground red pepper. Make a well in center. Add the buttermilk all at once; stir until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a lightly greased baking sheet. Bake for 10 to 15 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 10 to 12 biscuits.

Make-Ahead Tip: Prepare and cool biscuits. Place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in 300 degree F. oven for 20 to 25 minutes or until warm.

Nutrition Facts

  • Calories 168,
  • Total Fat (g) 8,
  • Saturated Fat (g) 5,
  • Cholesterol (mg) 21,
  • Sodium (mg) 460,
  • Carbohydrate (g) 20,
  • Fiber (g) 3,
  • Protein (g) 5,
  • Vitamin A (DV%) 7,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 14,
  • Iron (DV%) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

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