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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.