Tex-Mex Biscuits

1 1/2 cups all-purpose flour
1/2 cup enriched hominy grits or quick grits
4 teaspoons baking powder
1/4 teaspoon 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 degrees 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.

Yields 12 biscuits.

Per biscuit: calories 200; carbohydrates 18 g; protein 5 g; fat 12 g; calcium 93 mg; sodium 560 mg; cholesterol 10 mg; dietary fiber 0 g

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