Mix together the flour, baking powder, salt and sugar in a large stainless-steel or glass bowl. Cut butter and margarine into large cubes and, using your hands, work into flour mixture until size of large peas. Then add cheese and buttermilk to make a soft dough. On a well floured surface, roll out dough to 3/4-inch thickness; cut with a 2-inch biscuit cutter. (Will keep for up to 24 hours in the refrigerator before baking.) Bake at 350F until golden brown. Makes about 30 biscuits. PER BISCUIT: 165 calories, 3 g protein, 8 g carbohydrate, 14 g fat (5 g saturated), 15 mg cholesterol, 348 mg sodium, 0 g fiber. From the San Francisco Chronicle, 6/29/92. Posted by Stephen Ceideberg; February 24 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (1991g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4713 (59%)|
|Amt Per Serving||% DV|
|Total Fat 523.7g||698 %|
|Saturated Fat 206.4g||1032 %|
|Monounsaturated Fat 197.1g|
|Polyunsanturated Fat 94.1g|
|Cholesterol 677.5mg||208 %|
|Sodium 10317.3mg||356 %|
|Potassium 1607.9mg||42 %|
|Total Carbohydrate 706.7g||208 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 687.4g|
|Protein 127.5g||182 %|
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Calories per serving: 7979
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