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 

Kay Chun
November 2015

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© Christina Holmes

Recipe Summary

active:
25 mins
total:
1 hr 25 mins
Yield:
Makes 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving.

Make Ahead

The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.

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