Corn and Cheese Biscuits

What goes better with a big pot of chili, soup or stew than a BIG batch of light fluffy biscuits that are buttery and flaky. I hope you try this variation that our family enjoys very much. I have no idea where I got this recipe as I have been making these about 25 years.....probably a magazine since at that time no one in my world made biscuits.

3 1/2 cups flour

2 tbsp. baking powder

1 tsp. dry mustard

3/4 tsp. salt

3/4 cup butter, softened

1 1/2 cups grated old cheese

(the stronger the cheese the more flavour in the biscuit)

you may use a combination of Jalapeno or other strong flavours, mix it up a bit

1-14 oz. can creamed corn

2 eggs, beaten

2 tbsp. milk to brush on top

Combine all dry ingredients. Cut in butter, stir in cheese, corn and eggs.

Knead 10-12 times.

Roll out to 1" thick.

Brush tops with milk.

Bake @ 425 for 20 minutes or until golden brown (each oven varies)

These are very quick and easy to mix up and fresh hot out of the oven is always best!