Cheddar Corn Biscuits

by Michael on January 19, 2012 · 0 comments

in Recipes,Technique

Post image for Cheddar Corn Biscuits

These are basic drop biscuits. Just a simple  “quick bread.”  With the basic ingredients, you can go anywhere. Just watch the density of the batter/dough when you add wet or dry  ingredients. I’ll get to that later. Feel free to vary the add ins and the flour/corn flour ratio or just use one. It’s just a biscuit – play around and have fun.

You’ll notice that it calls for baking powder not baking soda. The two are not interchangeable. The bread rises due to the gasses forming and bubbling up and the dough baking hard around them. Baking powder has both the alkaline component (baking soda) and an acid that reacts with it. You need both. If you only have baking soda you can make the powder. Just add 1 teaspoon baking soda and two teaspoons cream of tartar for 1 tablespoon of baking powder. Don’t make it in advance – it won’t last.

Now on to the main side event: Cheddar Corn Biscuits.

Makes about 12 biscuits

Basic Ingredients:

1 cup all-purpose flour
1 cup corn flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup half and half plus 1/4 cup reserved
1/2 cup butter, softened
2 tablespoons vegetable oil

Add ins:

1 cup grated cheddar cheese
1/2 teaspoon garlic power
1/2 teaspoon pepper
1/2 teaspoon Cajun seasoning (optional or add more)
3/4 cup corn kernels (optional)


Add all of the wet ingredients (except the reserved 1/2 & 1/2)and stir lightly until combined.

Test the dough by sticking a butter knife in the middle of the mound. If it stays upright, add a little more of the half & half. The goal is to knife the knife slowly falls to the side.

Form into 12 balls and place on a baking sheet. Flatten them down a little and bake at 350 for around 20 minutes until nicely browned.

For more on this, check out “What Is the Difference Between Baking Soda & Baking Powder?”

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