* Exported from MasterCook *
Biscuits, Mexican Corn
Recipe By :Kay Chun
Serving Size : 36 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons butter -- cold
2 cups Cotija cheese
2 cups corn
1/2 cup chopped cilantro
1 teaspoon grated lime zest
1 1/4 cups heavy cream
Mexican
In a bowl, whisk flour, baking powder, and kosher salt. Cut in cold
butter until pebbly. Stir in grated Cotija cheese and corn, chopped
cilantro, grated lime zest and heavy ceam.
Bake 2T mounds of dough on parchment-lined sheets at 350F for 30 min.
Source:
"Foof And Wine Magazine, Nov 2015"
Yield:
"36 "
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Per Serving (excluding unknown items): 100 Calories; 7g Fat (58.4%
calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber;
20mg Cholesterol; 159mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 1120