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Cheddar Corn 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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    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

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.

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