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Have you made Buttermilk Biscuits with Jalapeno Jam?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 228
% Daily Value**
Total Fat 13g
Saturated Fat 8g
Unsaturated Fat 1g
Cholesterol 32mg
Sodium 251mg
Total Carbohydrate 25g
Dietary Fiber 1g
Sugars 2g
Protein 5g
Vitamin A  7%Vitamin C  1%
Calcium  20%Iron  3%
Potassium  13%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Biscuits with Jalapeno Jam

Date Added: July 17, 2009


2 Tablespoons Baking Powder
1 3/4 Cups Flour unsifted
1 Teaspoon Sugar brown to taste
1/2 Teaspoon Salt black pepper
1/2 Cup Butter Stick melted, divided
3/4 Cup Buttermilk or low-fat sour cream
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1. Preheat Oven to 350.

2. In a mixing bowl, stir together the flour, baking powder, sugar, and salt.

3. Cut in the butter, until the mixture resembles coarse meal.

4. Make a well in the center and pour in the milk all at once.

5. Stir just until a shaggy dough is formed. On a lightly floured surface, gently knead the dough 3 or 4 times.

6. Pat out the dough 1/2inch thickness. With a 3inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet.

7. (You can also cut out squares with a sharp paring knife).

8. Bake 10 to 12 minutes, until golden brown and serve hot.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Natural Sweeteners allergies.
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