Cheddar And Corn Biscuits Recipe
Ingredients :
2 cups self-rising flour
5 tablespoons cold unsalted butter,
cut into chunks
1 cup fresh corn (from about 2 large
ears), or frozen and thawed
1 1/4 cups shredded sharp Cheddar
1 cup heavy cream
Step 1
Preheat oven to 400°F. Line a baking
sheet with parchment.
Step 2
Pulse flour and butter in a food
processor until butter is pea-sized. Transfer to a large bowl; stir in corn and
1 cup Cheddar. Add cream; stir until just combined. Dust hands with flour and
knead dough five or six times in the bowl.
Step 3
Transfer dough to a lightly floured
work surface and pat with floured hands into an 8-inch square. Cut into 16
squares. Place on lined sheet; sprinkle with remaining 1/4 cup Cheddar. Bake
until golden brown on top, 18 to 20 minutes. Serve hot or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 2
days.