Try this Chili Con Carne and Chili Cheddar Shortcakes Part 1/2 recipe, or contribute your own.Suggest a better description
MAKE THE SHORTCAKE BISCUITS : Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425F. oven for 15 to 17 minutes, or until they are golden. See part 2 Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (2094g)|
|Recipe Makes: 6|
|Calories from Fat: 1160 (56%)|
|Amt Per Serving||% DV|
|Total Fat 128.9g||172 %|
|Saturated Fat 56.5g||283 %|
|Monounsaturated Fat 49.6g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 395mg||122 %|
|Sodium 8633.8mg||298 %|
|Potassium 6199.7mg||163 %|
|Total Carbohydrate 117.8g||35 %|
|Dietary Fiber 30.3g||121 %|
|Sugars, other 87.5g|
|Protein 123.6g||177 %|
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Calories per serving: 2075
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