Cheddar Corn Biscuits
Source of Recipe
David
Recipe Introduction
This one doesn't have any chiles in it, but what the heck. You can eat them with
your favorite chile recipe or maybe even toss a few into the recipe itself (this
recipe I mean, not the biscuits into your favorite chile recipe
List of Ingredients
Cheddar Corn Biscuits
2 c. all-purpose flour
1 c. cornmeal
3 tbsp. sugar
2 tbsp. baking powder
3/4 tsp. salt
1/4 tsp freshly ground pepper
1 stick cold unsalted butter, cut into small pieces
1 c. grated cheddar cheese
1 c. fresh, thawed frozen corn
1 1/2 c. heavy cream
Recipe
1. Preheat oven to 375 F. In a large bowl, stir together flour, cornmeal, sugar,
baking powder, salt and pepper. Using a pastry blender or 2 knives, cut in butter
until mixture resembles coarse meal. Stir in cheese and corn. Pour in cream and
stir just until dough begins to hold together.
2. On a well-floured surface roll out dough to 9 x 10 rectangle about 3/4"
thick. Using 1 1/2" round biscuit cutter, cut out as many biscuits as possible
and place them 1" apart on ungreased baking sheets. Bake for 15 to 18 minutes.
Transfer to racks. Re-roll scraps. Cut out and bake remaining biscuits.
(makes about 3 dozen biscuits)
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