Recipe: Grits and Cheese Biscuits

GRITS AND CHEESE BISCUITS

"A stone-ground texture makes these biscuits distinctively crunchy."

1-1/2 cups all-purpose flour
1/2 cup Quaker or Aunt Jemima Enriched Hominy Quick or Regular Grits, uncooked
4 teaspoons baking powder
1/4 teaspoon salt (optional)
1/2 cup margarine or butter
1 cup (4 oz.) shredded cheddar cheese
1/2 cup milk

Heat oven to 425 degrees F.

Combine dry ingredients; cut in margarine until mixture resembles course crumbs. Stir in cheese; add milk, mixing just until dry ingredients are moistened. Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times.

Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet.

Bake 12 to 14 minutes or until golden brown.

VARIATION:
Add 1/3 cup finely chopped cooked ham and 1/4 cup finely chopped onion with stirring in cheese. Proceed as recipe directs.

TIP: For finger sandwiches or hors d'oeuvres, split biscuits and fill with sliced ham or other favorite filling.

Makes 16 biscuits
Source: Quaker