| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Bits of sweet corn, chiles and sprigs of fresh cilantro add color, crunch and flavor to an always-welcome addition to any meal, the meltingly tender biscuit. Try these Southwestern Biscuits the next time you serve eggs and bacon, a hot bowl or chile or a tureen of soup.

Southwestern Biscuits

2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt, (optional)
3 tablespoons butter or margarine, softened
1 large egg
1 (8-ounce) can cream-style corn
1 (4-ounce) can ORTEGA® Diced Green Chiles
1 tablespoon chopped fresh cilantro, (optional)

1. Preheat oven to 400ºF.
2. Combine flour, sugar, baking powder and salt in large bowl. Add butter; cut in with pastry blender or two knives until mixture resembles coarse crumbs.
3. Stir in egg, corn, chiles and cilantro; combine just until mixture holds together. Knead dough 10 times on well-floured surface. Pat dough to 3/4-inch thickness. Cut into 3-inch biscuits. Place on greased baking sheets.
4. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Makes 8 biscuits.

Recipe and photograph the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||