Corn and Cheese Biscuits

What goes better with a big pot of chili, soup or stew than a BIG batch of light fluffy biscuits that are buttery and flaky. I hope you try this variation that our family enjoys very much. I have no idea where I got this recipe as I have been making these about 25 years.....probably a magazine since at that time no one in my world made biscuits.

• 3 1/2 cups flour
• 2 tbsp. baking powder
• 1 tsp. dry mustard
• 3/4 tsp. salt
• 3/4 cup butter, softened
• 1 1/2 cups grated old cheddar cheese (the stronger the cheese the more flavour in the biscuit), you may use a combination of Jalapeno or other strong flavoured cheeses, mix it up a bit.
• 1-14 oz. can creamed corn
• 2 eggs, beaten
• 2 tbsp. milk to brush on top

1. Combine all dry ingredients. 
2. Cut in butter, stir in cheese, corn and eggs.
3. Knead 10-12 times.
4. Roll out to 1" thick on a lightly floured counter.
5. Cut into desired shape.
6. Brush tops with milk.
7. Bake @ 400 for 20 minutes or until golden brown (each oven varies, so keep a close eye on them.)
8. These are very quick and easy to mix up and fresh hot out of the oven is always best!

Check out any of our delicious soup recipes. 

One of my favorites is  Red Pepper Cauliflower Soup. 

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