Recipe - Jalapeno Drop Biscuits

1 cup Flour
One half cup Yellow cornmeal
2 teaspoon Doubleacting baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 tablespoon Cold unsalted butter; cut
into bits
1 One half cup Monterey jack cheese;
coarsely grated
2 2" pickled jalapeno
peppers, seeded; minced
2 2" fresh jalapeno peppers,
seeded; minced
2/3 cup Milk

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the
middle of a preheated 425 oven for 15 to 17 minutes or until pale golden.
Makes about 16 biscuits.
Posted to EATL Digest 07 Sep 96

Date: Sun, 8 Sep 1996 10:31:29 0400

From: Laura Hunter LHunter722@AOL.COM