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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
1 1/4 cups milk |
1 tablespoon white vinegar |
1 teaspoon chili powder |
1 3/4 cups all-purpose flour |
1/2 cup cornmeal |
1 tablespoon granulated sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup cold butter, cut into cubes |
1 1/4 cups shredded canadian cheddar cheese or 1 1/4 cups monterey jack cheese, divided |
1 cup corn kernel, thawed if frozen (optional) |
Directions:
1. Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
2. In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
3. 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 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 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
4. COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.
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