Corn Cheddar Cilantro Biscuits
Updated: Aug 24, 2020
These Corn Cheddar Cilantro Biscuits are filled with lots of fresh ingredients! It seemed like a good fit to write about for Farmworker Appreciation Day!
Note: If you don't like cilantro, have the gene that makes cilantro taste like soap or don't have it, you can substitute green onions or chives or just leave it out completely!
Aug. 6 is Farmworker Appreciation Day!
1 1/2 cup of flour
1 1/2 tsp baking powder
1/2 tsp pepper
1/4 tsp salt
1 ear of corn (1/2 or 2/3 cup corn kernels)
1/2 cup of cilantro
1/2 cup sour cream
2 tablespoons of butter (in 1/2 inch chunks)
1/2 cup of water
Note: I used fresh corn that I had roasted, but you could use frozen corn or canned corn (without any liquid)
I put all the dry ingredients (flour, baking powder, pepper and salt) in a bowl and then I shake it to evenly distribute the spices and baking powder.
Then I chopped cilantro (not too finely, haha). I then added everything else in (corn, cilantro, cheddar, sour cream, butter and water) and brought the dough together with my hands. I wore nitrile gloves. I mashed the chunks of butter into they were smaller sized -- pea-sized.
Tip: To save you time in the morning, you can make the dough at night, leave it in the fridge and just put it in the oven in the morning. It bakes the same.
If you are just going to bake it -- that you chill it in the fridge for 30 minutes before baking.
Bake at 425 degrees for about 15-18 minutes or until golden brown.
Yummy! Here are some more pics. Give it a try! We are good at this!
For another biscuit recipe, check out:
Greek Yogurt Cheesy Bacon Biscuits (photo at the bottom)
Greek Yogurt Cheesy Bacon Biscuits