Gluten-Free Corn Cheddar Jalapeño Biscuits

Gluten-Free Corn Cheddar Jalapeño Biscuits

3.4(34)

Call us cheesy, but these biscuits are a side dish everyone can smile about. And they come together in less than an hour! If you’re feeling spicy, add another chopped jalapeño to the batter for an extra kick.

Cook Time
20 minutes
Total Time
50 minutes
Yield
18 biscuits

Ingredients

  • 4 cups fine cornmeal (500 g)
  • ⅔ cup granulated sugar (135 g)
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 can creamed corn
  • 8 tablespoons unsalted butter
  • 4 ½ cups shredded cheddar cheese (450 g)
  • 1 jalapeño, seeded and finely chopped, plus 1, cut into rings and seeded, divided

Nutrition Info

  • Calories 206
  • Fat 13g
  • Carbs 14g
  • Fiber 0g
  • Sugar 8g
  • Protein 6g

How to Make It

1. Step
In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
2. Step
Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
3. Step
Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
4. Step
Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
5. Step
Bake the biscuits for 18–20 minutes, until the cheese on top is golden brown.
6. Step
Serve warm.
7. Step
Enjoy!

Tags

VegetarianUnder 1 HourLow-CarbFourth of JulyGame DayCasual PartyPyrexChef's KnifeBaking PanMixing BowlOven MittsMeasuring SpoonsSpatulaDry Measuring CupsOvenLiquid Measuring CupCutting BoardBakeSidesThanksgivingWhiskGluten-Free

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