Cheddar corn biscuits
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Cheddar corn biscuits
  Corn    Biscuits    Bread  
Last updated 6/12/2012 1:12:53 AM. Recipe ID 41059. Report a problem with this recipe.
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      Title: Cheddar corn biscuits
 Categories: Bread
      Yield: 36 Servings
      2 c  All-purpose flour
      1 c  Cornmeal
      3 tb Sugar
      2 tb Baking powder
    3/4 ts Salt
    1/4 ts 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
  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.
  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
  coarsemeal.  Stir in cheese and corn. Pour in crewam 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. Reroll scraps.
  Cut out and bake remaining biscuits. (makes about 3 dozen biscuits)
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

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Recipe ID 41059 (Apr 03, 2005)

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