2 cups all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

1/4 cup cold hard butter, cut up

3/4 cup milk

1 T. water

2 T. taco seasoning mix (stir before measuring!)

1 cup grated Cheddar cheese

 

Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in centre. Slowly add milk to well, stirring with fork until soft dough forms. (I just do it all in the stand mixer on low.) Turn out onto lightly floured surface. Knead 6 times. Roll out or press into 10 inch square. Brush top of dough with water. Sprinkle taco seasoning evenly over water, leaving 1 1/2 inch edge on 1 side. Sprinkle cheese evenly over taco seasoning. Roll up dough, jelly roll-style, toward unsprinkled edge. Press seam against roll to seal. Place, seam-side down, on cutting board. Cut into 10 – 12 equal slices. Arrange, cut-side down, about 2 inches apart on lined baking sheet (best: silpat liner.) Bake in 400 degree oven for 15-20 minutes until golden. Freezes well.  Serve with salsa and sour cream. We like to just toss the rolls in a container and snack on them while we’re out and about. They’re simple, easy, and yummy!