Tex-Mex Cheese Biscuits

Name: Tex-Mex Cheese 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)

12 ingredients

4 steps

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.