Ingredients
4-1/4 cups all-purpose flour2 tablespoons baking powder1 teaspoon ground mustard3/4 teaspoon salt3/4 cup cold butter, cubed1 can (14-3/4 ounces) cream-style corn1-1/2 cups shredded cheddar cheese2 large eggs, room temperature, lightly beaten2 tablespoons 2% milk
Preparation
Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.
