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Name: Triple Bypass Cheese Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Cayenne; to taste, (hold; 8 oz Plain flour; 5 oz Lard yes lard. No subs.; 8 oz Strong cheddar; Salt; Pepper

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INGREDIENTS

Cayenne; to taste, (hold
8 oz Plain flour
5 oz Lard yes lard. No subs.
8 oz Strong cheddar
Salt
Pepper

Servings

INSTRUCTIONS

Grate cheese and lard. Add seasonings. Beat until creamy. Stir in flour. Pipe finger-length width biscuits onto ungreased trays. They dont spread at all, so pack em in. Cook at 200 degrees C for 15-20 minutes, or until they look done. Notes: Use the strongest cheese you can lay your hands on. If it bends, dont bother. I always use NZ epicure or equivalent. If all else fails, substitute half with blue cheese (Stilton is nice for this). Sounds fairly ordinary, right? (yummy bix, BTW) Anyone out there remember Wizz Fizz? Take the finished biscuits and a jar of your favourite powder. Use your imagination. (gotta get me some Calvins) I used the mix I made from some yellow ajis, a few habs and a whole lot of those orange ones they were selling at the festival down at Erina. (smell just like tomato plants, what were they called again?) This is so cool. Posted to CHILE-HEADS DIGEST by "J. B. Cattley" on Apr 18, 1998

NOTES

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Triple Bypass Cheese Biscuits

Cayenne; to taste, (hold
8 oz Plain flour
5 oz Lard yes lard. No subs.
8 oz Strong cheddar
 Salt
 Pepper

Grate cheese and lard. Add seasonings. Beat until creamy. Stir in flour.  Pipe finger-length width biscuits onto ungreased trays. They dont spread  at all, so pack em in.    Cook at 200 degrees C for 15-20 minutes, or until they look done.    Notes: Use the strongest cheese you can lay your hands on. If it bends,  dont bother. I always use NZ epicure or equivalent. If all else fails,  substitute half with blue cheese (Stilton is nice for this).    Sounds fairly ordinary, right? (yummy bix, BTW) Anyone out there remember  Wizz Fizz? Take the finished biscuits and a jar of your favourite powder.  Use your imagination. (gotta get me some Calvins)    I used the mix I made from some yellow ajis, a few habs and a whole lot of  those orange ones they were selling at the festival down at Erina. (smell  just like tomato plants, what were they called again?)    This is so cool.    Posted to CHILE-HEADS DIGEST by "J. B. Cattley" <jbc@mpx.com.au> on Apr 18,  1998

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Nutrition

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Serving Size: 1 Serving (596g)
Recipe Makes: 1 Servings

Calories: 1741
Calories from Fat: 697 (40%)

Amt Per Serving		% DV

	Total Fat 77.4g	103 %
	Saturated Fat 48.2g	241 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 3.1g
Cholesterol 238.1mg		73 %
Sodium 1413.2mg		49 %
Potassium 471.2mg		12 %
Total Carbohydrate 176.3g		52 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 170g
Protein 80g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1741

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