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.
Preheat oven to 350 ° and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking powder, salt, sugar, garlic powder, oil, and milk.
Add the green chiles and cheese and mix until combined.
Scoop mounds onto the baking sheet, about 3 tablespoons of batter each.
Bake for 13-15 minutes or until tops are slightly golden.
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.