2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup vegetable shortening
4 oz diced canned green chilies (
1/2 cup grated cheddar cheese
3/4 cup milk
1 pinch black or cayenne pepper
A Recipe for
Southwestern Biscuits - *P Cooking Class
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This Recipe for Southwestern Biscuits - *P Cooking Class is one of thousands in the Recipes-to-go Bread Cookbook.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This is a recipe for Southwestern Biscuits - *P Cooking Class from the recipe cookbook of Recipes-to-go (Bread)
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
He who lives by the sword eats with bloody hands. |
| Anonymous |
Food Tip |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
HEAT THE OVEN TO 450F. 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 in a 300F oven. Makes 12 to 14.
Serves: 12
Southwestern Biscuits - *P Cooking Class Recipe brought to you by Recipes To-Go