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30 minutes
Prep: 20 minutes
Cook: 10 minutes
458 calories per serving view nutrition facts
4 servings
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| 1 1/2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | double-acting |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 2 | tablespoons | butter | |
| 1/4 | pound | cheddar cheese, very old, sharp | |
| 1 | cup | sour cream |
Into a bowl sift together the flour, th add the butter, and blend the mixture until it resembles coarse meal.
Stir golden.
Serve with chili.
| % Daily Value* | |
| Total Fat 28.0g | 42% |
| Saturated Fat 17.0g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 612mg | 25% |
| Total Carbohydrate 39.0g | 13% |
| Dietary Fiber 1.0g | 5% |
| Sugars 0.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 17% | Vitamin C | 1% | |
| Calcium | 32% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a wonderful recipe. I think it was from a Betty Crocker microwave cookbook I used to have. However, the writer of this recipe forgot to note that it needs to be microwaved at 50 percent power when baking it for 5 minutes. Now I have a dozen burnt cookies.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
