Tex-mex Cheese Biscuits

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/4 cups milk
• 1 tablespoon 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)

Recipe

• 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.