In a nod to the corn sold on street corners in Mexico, F&W’s Kay Chun makes these chunky biscuits with corn, cheese, cilantro and lime.
Slideshow:More Biscuit Recipes
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cubed
2 cups grated Cotija cheese (7 ounces)
2 cups corn kernels
1/2 cup chopped cilantro
1 teaspoon finely grated lime zest
1 1/4 cups heavy cream
How to Make It
Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt. Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the cheese, corn, cilantro, lime zest and heavy cream just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared sheets about 1 inch apart. Refrigerate for 30 minutes.
Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving.
The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.
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