Cheddar Corn Biscuits
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 16 biscuits.
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
Ingredients
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4-1/4 cups all-purpose flour
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2 tablespoons baking powder
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1 teaspoon ground mustard
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3/4 teaspoon salt
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3/4 cup cold butter, cubed
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1 can (14-3/4 ounces) cream-style corn
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1-1/2 cups shredded cheddar cheese
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2 large eggs, room temperature, lightly beaten
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2 tablespoons 2% milk
Directions
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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.
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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.
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