Cheddar Corn Biscuits

Name: Cheddar Corn Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 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

Total Time Prep: 20 min. Bake: 20 min.

Yield 16 biscuits

Test Kitchen Approved

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

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.

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

Recipe Creator