Sam's Corn, Jalapeno and Cheese Biscuits

Total Time
Prep 5 mins
Cook 20 mins

Another recipe from Sam, The Cooking Guy. I love these "no biscuit technique" biscuits. Could it get any easier?

Ingredients Nutrition

  • 1 12 cups Bisquick
  • 1 tablespoon diced jalapeno
  • 1 (8 ounce) can creamed corn
  • 12 cup cheddar cheese, shredded


  1. Preheat oven to 400 degrees.
  2. Mix all ingredients in large bowl.
  3. Lightly butter large baking sheet (or see tip below.).
  4. Drop batter by tablespoon-fulls onto sheet.
  5. Bake until lightly golden, about 20 minutes.
  6. If you're fussy about size, use a small ice cream scoop for uniformity.
  7. Another tip: Have you discovered Reynold's "Release" foil? It's the Eighth Wonder of the World in my book! I line all baking sheets/pans with it--no sticky, no washy.
  8. Life is good.
Most Helpful

Now that Bisquick makes a transfat-free mix I can eat these with a lot less guilt. You're right, Sunshine, it doesn't get any easier than this and they're really good. These are a great last minute addition to make any meal more special.

sugarpea January 27, 2008

These biscuits are so good and full of flavor. I made mine larger; I got 9 biscuits out of the recipe. Accordingly, I baked them a little longer, about 25 minutes.

Ginny Sue December 28, 2006

I made too many changes to be able to rate this, but this is a great recipe! I did not have creamed corn, so drained a can of sweet corn, and then filled the rest of the can with milk (about 1.2 cup). I also did not use the jalapenos, since the biscuits were needed to go with some inferno-strength chili.

I made eight large biscuits (baked on parchment), and baked them in my convection oven.

They were great! Thanks for the recipe.

juniperwoman July 18, 2012