Recipe - Cheddar Corn Biscuits

2 cup Allpurpose flour
1 cup Cornmeal
3 tablespoon Sugar
2 tablespoon Baking powder
Three fourths teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 Stick cold unsalted butter;
cut into small pieces
1 cup Grated Cheddar cheese
1 cup Fresh; thawed frozen corn
1 One half cup Heavy cream

Vanisa_Yuthasastrakosol@baylor.edu

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 wellfloured surface roll out dough to 9 x 10 rectangle about 3/4"
thick. Using 1 1/2" 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)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.