Jalapeno Corn Biscuits

1 1/4 c Flour

3/4 c Cornmeal

3 ts Baking powder

1/2 ts Salt

1/2 c Shortening

1 c Milk

4 oz (1/2 cup) Monterey jack

-cheese With jalapeno chile peppers Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour,cornmeal, baking powder and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened. Drop dough by generous tablespoonfuls onto greased cookie sheets. Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm. 18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg

cholesterol, 150 mg sodium Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda Davis