Tex-Mex Cheese Biscuits
Courtesy of
Tex-Mex Cheese Biscuits
This recipe makes 12 biscuits servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| cal | 202 |
| pro | 6 g |
| carb | 22 g |
| total fat | 10 g |
| fibre | 1 g |
| sodium | 339 mg |
| Nutrient % DV | - |
| calcium | 14 |
| folate | 17 |
| Phosphorus | 11 |
| vit A | 11 |
| Thiamine | 11 |
- Preparation time: 10 minutes
- Cook time : 15 minutes
Ingredients
-
1-1/4 cups (300 mL) milk
1 tbsp (15 mL) white vinegar
1 tsp (5 mL) chili powder
1-3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) each, baking soda and salt
1/3 cup (75 mL) cold butter, cut into cubes
1-1/4 cups (300 mL) shredded Canadian Cheddar or Monterey Jack cheese
1 cup (250 mL) corn kernels, thawed if frozen (optional)
Preparation
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or butter lightly.
In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
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 (250 mL) 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.
Additional information : Tip: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in 350°F (180°C) oven for about 15 minutes before serving.
For the Adventurous: Add 2 tbsp (30 mL) drained canned chopped mild green chiles and 2 tbsp (30 mL) chopped fresh cilantro with cheese.
Source : Dairy Farmers of Canada
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