Cheddar-Salsa Biscuit Strips Recipe

Publisher Photo

Cheddar-Salsa Biscuit Strips Recipe

Be the first to add a review
Publisher Photo
A few ingredients are all you'll need for these tender breadsticks that get their kick from salsa. "I brought them to a wedding shower and got rave reviews," says Peggy Key of Grant, Alabama. "They're an excellent finger food for parties and equally good alongside soup or chili."
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-2/3 cups self-rising flour*
  • 1 cup (4 ounces) shredded cheddar hceese
  • 1/2 cup salsa
  • 1/4 cup butter or margarine, melted
  • 1/4 cup water
  • Additional melted butter, optional

Directions

In a bowl, combine the flour and cheese. Stir in the salsa, butter and water just until combined. Knead 6-8 times or until smooth. On a floured surface, roll out dough into a 12-in. x 6-in. rectangle. Cut into 2-in. x 1-in. strips. Place on a greased baking sheet. Bake at 425° for 6-8 minutes or until golden brown. Brush with butter if desired. Yield: about 3 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cheddar-Salsa Biscuit Strips in Quick Cooking September/October 2003, p49

Nutritional Facts

2 each: 84 calories, 4g fat (3g saturated fat), 13mg cholesterol, 228mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1-2/3 cups self-rising flour*
  • 1 cup (4 ounces) shredded cheddar hceese
  • 1/2 cup salsa
  • 1/4 cup butter or margarine, melted
  • 1/4 cup water
  • Additional melted butter, optional
  1. In a bowl, combine the flour and cheese. Stir in the salsa, butter and water just until combined. Knead 6-8 times or until smooth. On a floured surface, roll out dough into a 12-in. x 6-in. rectangle. Cut into 2-in. x 1-in. strips. Place on a greased baking sheet. Bake at 425° for 6-8 minutes or until golden brown. Brush with butter if desired. Yield: about 3 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cheddar-Salsa Biscuit Strips in Quick Cooking September/October 2003, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheddar-Salsa Biscuit Strips

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review