CREAMED CORN BISCUITS RECIPE: HOW TO MAKE IT
Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.—Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield about 1-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 146 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 382mg sodium, CarbohydrateContent 17g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CHEDDAR CORN BISCUITS RECIPE: HOW TO MAKE IT
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
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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