Tex Mex Cheese Biscuits Recipes

Steps:

• Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
• In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
• COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.

Steps:

• Place all ingredients on a food processor and blatt for 60 seconds or so or until the mixture forms a ball.
• Alternatively you can use a beater until the mixture resembles crumbs if you don't have a food processor.
• Gently knead the mixture on a floured surface for about 2 minutes. Form the dough into a sausage shape about 3 cms in diameter and wrap in plastic wrap and freeze for 30 minutes. Remove and leave at room temperature for about 5 minutes.
• Preheat the oven to 180. Line two baking trays with baking paper.
• Slice the dough into thin slices about 3mm thick, and place on trays allowing a little room for spreading. Bake the biscuits for 9-10 minutes or until golden. Allow to cool on trays.
• These biscuits are best eaten on the day of baking.
• Optional: Sprinkle a little salt on the biscuits after cutting and before baking.