Quaker Instant Grits - Delicious Recipes

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 425ºF. 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.
16 BISCUITS

VARIATION: Add 1/3 cup finely chopped cooked ham and ¼ 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.

Try these other delicious Grits recipes:
• Quick Cheese Grits • Hearty Brunch Bake • Savory Baked Grits • Southern Scramble • Zucchini Griddle Cakes • Coco-nana Pudding • Fast & Hearty Breakfast Cereal • Baked Cheese Garlic Grits • Broccoli Cheese Grits • Baked Santa Fe Grits • Grits and Cheese Biscuits • Tamale Pie • Syrup 'N Bacon Grits • Creamy Dessert Mold • Orange Blossom Grits • The Green Valley Spa's Shrimp and Grits