* Exported from MasterCook *
Biscuits, Mexican Street Corn Drop
Recipe By : Kay Chun
Serving Size : 36 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick cold unsalted butter -- cubed, plus
2 tablespoons cold unsalted butter -- cubed
2 cups grated Cotija cheese -- (7 ox)
2 cups corn kernels
1/2 cup chopped cilantro
1 teaspoon finely grated lime zest
1 1/4 cups heavy cream
In a nod to the corn sold on street corners in Mexico, Kay Chun makes
these chunky biscuits with corn, cheese, cilantro and lime.
Active: 25 MIN
Total: 1:25
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk the flour with the baking powder and salt.
Using your fingertips, blend in the cubed butter until pea-size
pieces form. Stir in the cheese, corn, cilantro, lime zest and heavy
cream just until a soft dough forms. Spoon heaping 2-tablespoon
mounds of dough onto the prepared sheets about 1" apart. Refrigerate
for 30 minutes.
Bake the biscuits for 30 minutes, until golden. Transfer to a rack to
cool slightly before serving.
Make Ahead: The biscuits can be stored in an airtight container at
room temperature overnight and reheated before serving.
Review: made these and they are delicious! You can definitely sub
the cheese with another.
S(Internet address):
https://www.foodandwine.com/recipes/mexican-street-corn-drop-biscuits
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Per Serving (excluding unknown items): 96 Calories; 6g Fat (58.6%
calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber;
20mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0204