Cheddar Corn Biscuits | Easy Southern Side Dish 🧀 - Steph’s Stove

sharp cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

Preheat the oven to 425°F.

Measure out 4 cups of white lily all-purpose flour into a bread bowl.

Set aside an additional 1/2 cup of flour just in case it's needed later.

Add 2 teaspoons of baking powder to the flour and level it off.

Add 3/4 teaspoon of regular table salt to the mixture.

Add 1 teaspoon of ground mustard to the flour mixture and mix well.

Cut 12 tablespoons (3/4 cup) of cold butter into small cubes and add to the flour mixture.

Use a biscuit cutter to cut the butter into the flour until it resembles coarse sand.

Add 1 and 3/4 cups of cream corn to the mixture, making a well in the center.

Add 1 and 1/2 cups of grated cheddar cheese and mix until incorporated.

Add 2 large eggs (at room temperature) to the mixture and lightly whisk them before incorporating.

Turn the mixture out onto a floured surface and knead gently just a couple of times to bring it together into a dough ball.

Flour your hands and the surface as needed to prevent sticking while kneading.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens