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
Vanisa_Yuthasastrakosol@baylor.edu
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)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
36 Servings
