Cheddar Corn Biscuits
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
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
Reviews
Loved them!!!! Followed the recipes exactly.... adding it to the recipe book..... thanks for sharing!!
We all loved these biscuits. Made them exactly as stated and they were a perfect addition to our meal. I will freeze a batch to have these wonderful biscuits on hand and ready to bake.
These are a HIT every time!!! Great for in the freezer before baking too you can always have fresh biscuits this way! Make the mix, roll into biscuits, freeze and bake as per the directions from frozen, adding 3-5 minutes. Delicious! Every time!