Green Chili and Corn Biscuits

These Green Chili and Corn Biscuits are cheesy and soft, with a little spice and a little sweetness from the corn. They would be a great side to any Mexican meal or chili.
Green Chili and Corn Biscuits | The Girl Who Ate Everything

These Green Chili and Corn biscuits are a super easy side to any Mexican dish or chili. You could really add in any mix-ins you want here but the green chilies keep the biscuits moist and perfectly compliment the sweet corn. We haven’t really hit chili weather yet here in Florida and may not ever so I continue to cook whatever they want.

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First, start by cutting off your corn kernels. You could definitely use frozen or canned if you don’t have fresh but fresh is always best. southThese literally come together in under five minutes. The secret to any biscuit is to add just a pinch of sugar. I use an ice cream scooper to make sure the biscuits are all the same size. Green Chili and Corn Biscuits | The Girl Who Ate EverythingUnlike traditional biscuits, these stay nice and soft even after they have cooled down. TheGirlWhoAteEverything_GreenChiliCornBuscuits_Step6_HorizontalLook how soft and tender they are.

Green Chili and Corn Biscuits | The Girl Who Ate Everything

This post was sponsored by Old El Paso but all thoughts and opinions are my own.

 

Green Chili and Corn Biscuits | The Girl Who Ate Everything
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Green Chili and Corn Biscuits
Servings: 16 biscuits
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/3 cup vegetable oil
  • 2/3 cup milk
  • 1/2 cup fresh corn kernels
  • 1 (4.5-oz) can Old Paso diced green chiles
  • 1 1/2 cups shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 350 ° and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, baking powder, salt, sugar, garlic powder, oil, and milk.
  3. Add the green chiles and cheese and mix until combined.
  4. Scoop mounds onto the baking sheet, about 3 tablespoons of batter each.
  5. Bake for 13-15 minutes or until tops are slightly golden.
Recipe Notes
*Fresh corn is always preferred but frozen corn can be used as a substitute.

*I like to use an ice cream scooper to make sure all of my biscuits are uniform in size.

Speak Your Mind

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Comments

  1. I have never heard of a cupcake scooper before…is it the same as an ice cream/cookie dough scoop? These look really interesting, I may have to try them soon! Thanks for the great recipe.

  2. Although they are indeed the perfect side for a Mexican dish, they look so good by themselves!

  3. Oh man, these look lovely!! There is something so satisfying and comforting about biscuits and butter.

  4. Just YES! These are awesome Christy!