Cheddar Corn Biscuits Recipe
Cheddar Corn Biscuits Recipe photo by Taste of Home
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Cheddar Corn Biscuits Recipe

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Skip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. It's almost impossible to resist eating one right from the oven! —Susan Braun, Swift Current, Saskatchewan
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 16 servings


  • 4-1/4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon ground mustard
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 large eggs, lightly beaten
  • 2 tablespoons 2% milk

Nutritional Facts

1 biscuit: 270 calories, 13g fat (8g saturated fat), 57mg cholesterol, 476mg sodium, 30g carbohydrate (1g sugars, 1g fiber), 7g protein.


  1. Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened.
  2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm. Yield: 16 biscuits.
Originally published as Cheddar Corn Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p102

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