This recipe is taken from the 2009 Milk Calendar. These moist, tender and flavourful biscuits are perfect served warm on the side with a bowl of soup or chili. They even make a nice change from a sandwich in a packed lunch.
- Prep: 10 min
- Cooking: 15 min
- 1 1/4 cups (310 mL) Milk
- 1 tbsp (15 mL) white vinegar
- 1 tsp (5 mL) chili powder
- 1 3/4 cups (430 mL) all-purpose flour
- 1/2 cup (125 mL) cornmeal
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/3 cup (80 mL) cold butter cut into cubes
- 1 1/4 cups (310 mL) Canadian Cheddar or Canadian Monterey Jack cheese shredded
- 1 cup (250 mL) corn kernels thawed if frozen (optional)
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 min or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
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 min before serving.
For the Adventurous: Add 2 tbsp (30 mL) drained canned chopped mild green chiles and 2 tbsp (30 mL) chopped fresh coriander with cheese.
Top 5 Nutrients
|Calcium:||14 % / 150 mg|
|Vitamin A:||11 %|