Tex-Mex Biscuits

1 1/2 c All-purpose flour

1/2 c Enriched Hominy Grits

-OR- Quick Grits - (Quaker or Aunt Jemima) 4 ts Baking powder

1/4 ts Salt (optional)

1/2 c Margarine or butter

4 oz Monterey jack cheese

- (with jalapeno peppers, -- or without), shredded 1/2 c Dairy sour half and half

-OR- sour cream 1/4 c Milk

Heat oven to 425 F. Lightly grease cookie sheet. Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs. Stir in cheese. Combine sour half and half 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. NUTRITIONAL ANALYSIS 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 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias