Yield: 36 Servings
|2 cups||All-purpose flour|
|2 tablespoons||Baking powder|
|¼ teaspoon||Freshly ground pepper|
|1||Stick cold unsalted butter; cut into small pieces|
|1 cup||Grated Cheddar cheese|
|1 cup||Fresh; thawed frozen corn|
|1½ cup||Heavy cream|
This one doesn't have any chiles in it, but what the heck. You can eat them with your favorite chile recipe or maybe even toss a few into the recipe itself (this recipe I mean, not the biscuits into your favorite chile recipe.
1. Preheat oven to 375 F. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarsemeal. Stir in cheese and corn.
Pour in crewam and stir just until dough begins to hold together.
2. On a well-floured surface roll out dough to 9 x 10 rectangle about ¾" thick. Using 1½" round biscuit cutter, cut out as many biscuits as possible and place them 1" apart on ungreased baking sheets. Bake for 15 to 18 minutes. Transfer to racks. Reroll scraps. Cut out and bake remaining biscuits. (makes about 3 dozen biscuits) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .