CORN CHEDDAR SOUP RECIPES

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

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CHEDDAR CORN BISCUITS RECIPE: HOW TO MAKE IT

Cheddar Corn Biscuits Recipe: How to Make It image

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

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16 biscuits.

Number Of Ingredients 9

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

Steps:

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 : Calories 270 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 476mg sodium, CarbohydrateContent 30g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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