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
Cheddar Corn Biscuits
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
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
