Best 3 Cheddar Corn Biscuits Recipes

Corn biscuits are a delightful and versatile Southern comfort food that can be enjoyed on various occasions. The delectable cheddar corn biscuits are a particularly popular choice, offering a delightful combination of sweet corn, creamy cheddar, and fluffy biscuit dough. Made with pantry-staple ingredients, these biscuits are easy to whip up and can be customized to your liking. Whether you prefer them as a savory side dish, a hearty breakfast option, or a delightful snack, finding the best recipe for cheddar corn biscuits is essential to ensure a perfect balance of flavors and texture. In this comprehensive guide, we will explore some of the most delectable cheddar corn biscuit recipes, providing detailed instructions and helpful tips to create a mouthwatering batch that will surely impress your taste buds.

Let's cook with our recipes!

SAGE & CHEDDAR CORN MEAL BISCUITS

Sage & Cheddar Corn Meal Biscuits image

These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.

Provided by Crisco

Categories Trusted Brands: Recipes and Tips Crisco®

Time 40m

Yield 16

Number Of Ingredients 10

Ingredients

1 ½ cups Martha White® All-Purpose Flour
½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
2 teaspoons sugar
2 teaspoons minced fresh sage
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco® Baking Sticks All-Vegetable Shortening, well chilled
¾ cup buttermilk
½ cup shredded extra sharp white or mild Cheddar cheese
2 tablespoons butter, melted

Steps:

Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 148 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 251.7 mg, Sugar 1.1 g

CHEDDAR CORN BISCUITS

Cheddar Corn Biscuits image

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan

Provided by Taste of Home

Time 40m

Yield 16 biscuits.

Number Of Ingredients 9

Ingredients

4-1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
3/4 teaspoon salt
3/4 cup cold butter, cubed
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
2 large eggs, room temperature, lightly beaten
2 tablespoons 2% milk

Steps:

Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY

Gluten-Free Corn Cheddar Jalapeño Biscuits Recipe by Tasty image

Call us cheesy, but these biscuits are a side dish everyone can smile about. And they come together in less than an hour! If you're feeling spicy, add another chopped jalapeño to the batter for an extra kick.

Provided by Betsy Carter

Categories Sides

Time 50m

Yield 18 biscuits

Number Of Ingredients 8

Ingredients

4 cups fine cornmeal
⅔ cup granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 can creamed corn
8 tablespoons unsalted butter
4 ½ cups shredded cheddar cheese
1 jalapeño, seeded and finely chopped, plus 1, cut into rings and seeded, divided

Steps:

In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
Serve warm.
Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

Tips:

Use fresh and high-quality ingredients for the best results.
The dough should be soft and slightly sticky. If it's too dry, add a little more milk. If it's too wet, add a little more flour.
Don't overmix the dough, as this will make the biscuits tough.
It is important to shape the biscuits quickly and evenly. This will help them rise evenly in the oven.
Place the biscuits close together on the baking sheet, as this will help them rise higher.
Bake the biscuits until they are golden brown on top and a toothpick inserted in the center comes out clean.
Serve the biscuits warm with butter, honey, or your favorite jam.

Conclusion:

Cheddar corn biscuits are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. They are perfect for potlucks, picnics, and holiday gatherings. With a few simple tips, you can make cheddar corn biscuits that are light, fluffy, and cheesy. So next time you're looking for a delicious and easy side dish, give cheddar corn biscuits a try!