You know when you make something so good that you never want to eat the last bite? Well, that’s how I feel about these biscuits. We ate all but one of them the night I made them, and the next night I made them again, they are that good. Best of all, they’re really quick to make, so you can throw them together as often as you want! They also make for great breakfast sandwiches!
I don’t know about you, but whenever I end up making something with cheese, I can’t help but indulge myself along the way. While cutting up the cheese for these, it went something like, one slice for me, one slice to add to the biscuits. Oh well, that’s the best part of baking right?
In my second batch I added some chopped leeks that I had to the batter. You could also try some green onions or very finely chopped red onion. Also, feel free to switch up the cheeses and use fresh corn if you have it.
Corn and Cheddar Biscuits adapted from Food Network
1 1/2 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/3 cold butter cut into cubes
1/4 cup sharp cheddar cheese chopped into cubes or shredded
1/4 cup monterrey jack with jalapenos cheese chopped into cubes or shredded
1 teaspoon chopped thyme
3/4 cup milk
1 teaspoon cayenne
3/4 cup canned corn
2. Combine flour, cornmeal, baking powder, salt and butter in a bowl. Add in the butter and either work it in with your fingers or use the paddle attachment of a stand mixer until it forms small clumps.
3. Add the cheese, thyme, cayenne and corn. Slowly add the milk until combined into a dough.
4. Roll the dough out on a floured surface until it’s about 1/2 inch thick. Use a biscuit cutter to cut out rounds. Don’t have a biscuit cutter – me either! Just use the top of a round cup, that works just as well.
5. Continue rolling out dough and cutting out rounds until you’ve used all the dough you can.
6. Whisk the egg in a small bowl and brush a little over each round.
6. Place the rounds on a baking sheet and bake for about 15-20 minutes, until they just begin to brown.