Southwestern Yummy Biscuits

Bits of sweet corn, chiles and sprigs of fresh cilantro add color, crunch and flavor to an always-welcome addition to any meal, the meltingly tender biscuit. Try these Southwestern Biscuits the next time you serve eggs and bacon, a hot bowl or chile or a tureen of soup.This is from Cooks.

• Ready In: 40 mins
• Yields: 8 biscuits

Ingredients

• 2 1⁄4 cups all-purpose flour
• 2  tablespoons granulated sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt (optional)
• 3  tablespoons butter or 3  tablespoons margarine, softened
• 1  large egg
• 1 (8 ounce) can  cream-style corn
• 1 (4 ounce) can  ortega diced green chilies
• 1  tablespoon  chopped fresh cilantro (optional)

Directions

1. Preheat oven to 400°F (205°C).
2. Combine flour, sugar, baking powder and salt in large bowl. Add butter; cut in with pastry blender until mixture resembles coarse crumbs.
3. Stir in egg, corn, chiles and cilantro; combine just until mixture holds together. Knead dough 10 times on well-floured surface. Pat dough to 3/4-inch thickness.
4. Cut into 3-inch biscuits. Place on greased baking sheets.
5. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.