Jalapeño Corn Biscuits

Savory cornmeal biscuits- cheesy baked delights- ready in just 20 minutes!

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Servings 18

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ingredients 7
Prep Time 20 min
Total Time 20 min

Ingredients

1 1/2: cups all-purpose flour

3/4: cup cornmeal

3: teaspoons baking powder

1/4: teaspoon salt

1/2: cup shortening

1: cup milk

4: oz. (1 cup) shredded Monterey Jack cheese with jalapeño chiles

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Directions

1 Heat oven to 450°F. Grease 2 cookie sheets. In large bowl, combine flour, cornmeal, baking powder and salt; mix well.
2 With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened and soft dough forms. Drop dough by generous tablespoonfuls onto greased cookie sheets.
3 Bake at 450°F. for 8 to 12 minutes or until light golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

For a less zesty version of this biscuit recipe, substitute regular Monterey Jack cheese, also known as California Jack or simply Jack.

All-purpose flour is milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). Since 1940, enriching all-purpose flour with thiami, riboflavin, niacin and iron has been encouraged by the U.S. Food and Drug Administration. All-purpose flour is available bleached or unbleached. Bleached flour has been whitened by a bleaching agent. Both are suitable for all kinds of baking.