Cheddar Corn Biscuits Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 20 min.
Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan

Updated: Oct. 24, 2022

Cheddar Corn Biscuits

Prep Time 20 min
Cook Time 20 min
Yield 16 biscuits.

Ingredients

  • 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 shredded cheddar cheese
  • 2 large eggs, room temperature, lightly beaten
  • 2 tablespoons 2% milk

Directions

  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.

Nutrition Facts

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

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan