Mexican Style Biscuits
Pam
An easy biscuit recipe with all the flavors of Mexican Cornbread.
Course bread
Cuisine Mexican
Servings 12 biscuits
Calories 122 kcal
- 1-¾ cups self-rising flour plus more for rolling
- 3 ounces sharp cheddar cheese grated
- ½ cup creamed corn
- ¾ cup heavy cream
- ½ teaspoon granulated garlic
- 7-8 slices pickled jalapenos finely diced
- 1-2 Tablespoons butter, melted optional
Toss cheese with flour.
Add cream, corn and garlic until well blended.
Stir in jalapenos.
Roll on floured surface to about ¾ inch thickness, using a floured rolling pin and lightly dusting the surface of the dough with flour.
Cut with biscuit cutter, using straight down and up motion.
Place on baking sheet lined with parchment paper very closely together, but not touching.
Bake at 425 degrees 12-15 minutes, or until light golden color.
Brush with melted butter after removing from oven, if desired.
- Canned cream corn is acceptable here.
- Butter may be salted or unsalted.
- The quantity of biscuits made from this recipe will vary with the size of the biscuit cutter. The smaller the cutter, the more biscuits you will get.
Calories: 122kcalCarbohydrates: 7gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 26mgSodium: 1100mgPotassium: 155mgFiber: 2gSugar: 2gVitamin A: 1358IUVitamin C: 7mgCalcium: 75mgIron: 1mg