Sam's Corn, Jalapeno and Cheese Biscuits

"Another recipe from Sam, The Cooking Guy. I love these "no biscuit technique" biscuits. Could it get any easier?"
 
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Ready In:
25mins
Ingredients:
4
Yields:
16-18 Biscuits
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ingredients

  • 1 12 cups Bisquick
  • 1 tablespoon diced jalapeno
  • 1 (8 ounce) can creamed corn
  • 12 cup cheddar cheese, shredded
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directions

  • Preheat oven to 400 degrees.
  • Mix all ingredients in large bowl.
  • Lightly butter large baking sheet (or see tip below.).
  • Drop batter by tablespoon-fulls onto sheet.
  • Bake until lightly golden, about 20 minutes.
  • If you're fussy about size, use a small ice cream scoop for uniformity.
  • Another tip: Have you discovered Reynold's "Release" foil? It's the Eighth Wonder of the World in my book! I line all baking sheets/pans with it--no sticky, no washy.
  • Life is good.

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Reviews

  1. Now that Bisquick makes a transfat-free mix I can eat these with a lot less guilt. You're right, Sunshine, it doesn't get any easier than this and they're really good. These are a great last minute addition to make any meal more special.
     
  2. These biscuits are so good and full of flavor. I made mine larger; I got 9 biscuits out of the recipe. Accordingly, I baked them a little longer, about 25 minutes.
     
  3. I made too many changes to be able to rate this, but this is a great recipe! I did not have creamed corn, so drained a can of sweet corn, and then filled the rest of the can with milk (about 1.2 cup). I also did not use the jalapenos, since the biscuits were needed to go with some inferno-strength chili.<br/><br/>I made eight large biscuits (baked on parchment), and baked them in my convection oven.<br/><br/>They were great! Thanks for the recipe.
     
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