Nutritional Info

Nutrition Facts

Serving Size 1 (54g)

Calories 134
Calories from Fat 31 (23%)
Amount Per Serving %DIV
Total Fat 3.5g 5%
Saturated Fat 1.2g 6%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 7.8mg 3%
Sodium 287.6mg 13%
Potassium 79.6mg 2%
Total Carbohydrate 18.3g 6%
Dietary Fiber 0.6g 3%
Sugars 1.2g
Protein 6.3g 13%

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Recipe Description
A spicy biscuit that goes great with any Mexican dinner.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  milk
3 Tablespoon(T)  pickled jalapeno chiles, drained and chopped
4 Ounce(oz)  sharp or extra sharp cheddar cheese, shredded
2 Tablespoon(T)  vegetable shortening
3 Tablespoon(T)  cold butter, cut into pieces
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  paprika
1 Tablespoon(T)  baking powder
2 Cup(c)  all purpose flour


Preheat oven to 450 degrees F. In large bowl, combine flour, baking powder, paprika and salt. With pastry blender or two knives used scissor fashion, cut in butter and shortening until mixture resembles coarse crumbs. Stir cheese, chiles and milk into flour mixture just until ingredients are blended and mixture forms a soft dough that leaves side of the bowl. Turn dough onto lightly floured surface. With lightly floured hands, pat dough into 10 by 4 inch rectangle. With floured knife, cut rectangle lengthwise in half, then cut each half crosswise to make five 2 inch squares. Cut each square diagonally in half to make 20 triangles in all. Place biscuits, 1 inch apart, on ungreased large cookie sheet. Bake until golden, 13 to 15 minutes. Serve biscuits warm, or cool on wire rack to serve later.

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Tex-Mex Cheese Biscuits
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