Friday, February 12, 2016

Corn and Cheese Biscuits

What goes better with a big pot of chili, soup or stew than a BIG batch of light fluffy biscuits that are buttery and flaky. I hope you try this variation that our family enjoys very much. I have no idea where I got this recipe as I have been making these about 25 years.....probably a magazine since at that time no one in my world made biscuits.

  • 3 1/2 cups flour
  • 2 tbsp. baking powder
  • 1 tsp. dry mustard
  • 3/4 tsp. salt
  • 3/4 cup butter, softened
  • 1 1/2 cups grated old cheddar cheese (the stronger the cheese the more flavour in the biscuit), you may use a combination of Jalapeno or other strong flavoured cheeses, mix it up a bit.
  • 1-14 oz. can creamed corn
  • 2 eggs, beaten
  • 2 tbsp. milk to brush on top

  1. Combine all dry ingredients. 
  2. Cut in butter, stir in cheese, corn and eggs.
  3. Knead 10-12 times.
  4. Roll out to 1" thick on a lightly floured counter.
  5. Cut into desired shape.
  6. Brush tops with milk.
  7. Bake @ 400 for 20 minutes or until golden brown (each oven varies, so keep a close eye on them.)
  8. These are very quick and easy to mix up and fresh hot out of the oven is always best!
Check out any of our delicious soup recipes
One of my favorites is  Red Pepper Cauliflower Soup


  1. Hey Char...I was waiting for this post to come up. These look delicious and just what my guys would like! Thanks for the post. Yum...warm cheese biscuits and the cream corn is an added touch!

  2. I've made cheese biscuits before but never with the corn! Hmmm...must try this! I'm sure they stay moist and delish!

  3. Yummo..biscuits with cheese and creamed good does that sound!! I sometimes add cheese and cooked farmer sausage to mine.
    Thanks Char!

  4. These sound and look great! I'll be checking back.

  5. Just tried these biscuits this week and they were wonderful!
    They are especially good the next morning, thrown in the microwave for 20 sec. and with a fried egg and slice of cheese in the middle. M-m-m.

  6. I made just took these little delectable morsels out of the oven and the house smells wonderful. I made them to go along side my big pot of Chili as we watch the big Grey Cup Game. ROAR! I can hardly wait til they cool off and I can eat one.
    Thank you for all the hard work you girls put into the blog. I love it and I love you bread for the journey. Today post was very timely for me as I am rushing around getting ready for our party.

  7. Does 'old cheese' refer to certain types? Thank you!

    1. Anonymous, look for aged or sharp/extra sharp on the label.

  8. Well this is a welcome picture first thing in the morning! Mmmmm. And thanks for the soup suggestion at the bottom of the recipe. I think I'll do both, and have some leftover for the freezer.

    I'll substitute a bit like one of the earlier commenters: I have no fresh red pepper but I do have some marinated, jarred. And since the vinegar there would serve lentils well, I'll add those to my red pepper soup.


  9. Looks so good; sounds so good; had to pin.

  10. Now those biscuits look amazing Charlotte! Must try this recipe soon.