Tex-Mex Cheese Biscuits
These moist, tender and flavourful biscuits are perfect served warm on the side with a bowl of soup or chili. They even make a nice change from a sandwich in a packed lunch.
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Yield: 12 Biscuits
Ingredients:
1-1/4 cups (300 mL) Milk1 tbsp (15 mL) white vinegar
1 tsp (5 mL) chili powder
1-3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) each, baking soda and salt
1/3 cup (75 mL) cold butter, cut into cubes
1-1/4 cups (300 mL) shredded Canadian Cheddar or Monterey Jack cheese, divided
1 cup (250 mL) corn kernels, thawed if frozen (optional)
Directions:
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or butter lightly.
In a measuring cup or bowl, whisk together Milk, vinegar and chili powder; set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup (250 mL) of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese.
Bake for about 15 min or until golden brown and firm to the touch. Transfer to rack to cool slightly.
Serve warm.
Recipe Tips:
-Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in 350°F (180°C) oven for about 15 min before serving.
-For the Adventurous: Add 2 tbsp (30 mL) drained canned chopped mild green chiles and 2 tbsp (30 mL) chopped fresh cilantro with cheese.
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Yield: 12 Biscuits
Ingredients:
1-1/4 cups (300 mL) Milk1 tbsp (15 mL) white vinegar
1 tsp (5 mL) chili powder
1-3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) each, baking soda and salt
1/3 cup (75 mL) cold butter, cut into cubes
1-1/4 cups (300 mL) shredded Canadian Cheddar or Monterey Jack cheese, divided
1 cup (250 mL) corn kernels, thawed if frozen (optional)
Directions:
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or butter lightly.
In a measuring cup or bowl, whisk together Milk, vinegar and chili powder; set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup (250 mL) of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese.
Bake for about 15 min or until golden brown and firm to the touch. Transfer to rack to cool slightly.
Serve warm.
Recipe Tips:
-Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in 350°F (180°C) oven for about 15 min before serving.
-For the Adventurous: Add 2 tbsp (30 mL) drained canned chopped mild green chiles and 2 tbsp (30 mL) chopped fresh cilantro with cheese.
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