An excellent accompaniment to chili, soups and eggs.
1 1/2 cups buttermilk
1 teaspoon chili powder
1¾ cups flour
1/2 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/3 cup cold butter, cut into cubes
1 1/4 cups shredded cheddar or Monterey Jack cheese, divided
1 cup corn kernels (thawed if frozen)
1/4 cup chopped green onions
Preheat oven to 425°F. Grease a large baking sheet. Whisk together buttermilk and chili powder; set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder, soda and salt. Cut in butter with a pastry blender until mixture looks crumbly. Stir in one cup of the cheese, corn, and green onions. Pour in buttermilk; stir with fork just until a soft, sticky dough forms. Drop dough onto prepared sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and crispy. Serve warm.
Yield: 12 biscuits.