Tex-Mex Cheese Biscuits

Submitted by Chef mariajane

"These moist, tender and flavourful biscuits are perfect served warm on the side with a bowl of soup or chili. They even make a nice change from a sandwich in a packed lunch."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 12 biscuits

ingredients

• 1 1⁄4 cups milk
• 1 tablespoon white vinegar
• 1 teaspoon chili powder
• 1 3⁄4 cups all-purpose flour
• 1⁄2 cup cornmeal
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄3 cup cold butter, cut into cubes
• 1 1⁄4 cups shredded Canadian cheddar cheese or 1 1/4 cups monterey jack cheese, divided
• 1 cup corn kernel, thawed if frozen (optional)

directions

1. Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
2. In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
3. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
4. COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.