Loaded Biscuits 

Step 1

Preheat oven to 475 degrees. 

Using either a pastry cutter, fork, or knife blend the butter and flour until the butter is pea- sized and covered in flour. You do not want the butter to get warm – so do not use your fingers. 

Step 2

Blend the cheese, corn, jalapeno, zest, and milk (see note on milk) into the flour mixture using a fork, just until the dough forms into a ball/ mound.   

Note: Start with the ¾ cup of milk and only add additional if needed to get the dough to form into a ball. If your flour is very dry – you may need a little additional milk. 

Step 3

Put parchment paper on a baking sheet, or spray with a cooking spray.  

Spoon mounds (approximately 2 tablespoon size) onto the baking sheet. Place them 1 inch apart. 

 An alternative method is to gently flatten the dough to ½ inch thickness. Use a 2 ½ inch circular cutter to cut the biscuits and place them on the baking sheet 1 inch apart.