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Source: Stop and Smell the Rosemary

Easy Corn Biscuits
Tasty and easy home-made biscuits!
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Serves: Yields 24 Biscuits
Prep Time: 20 minutes
Cook Time: 10 minutes
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8 1/2 ounces cream style corn
2 1/4 cups biscuit mix
1/2 cup unsalted butter
4 ounces Shredded Cheddar cheese
1/4 cup fresh jalapeno peppers, minced

Preheat oven to 450 degrees. Combine corn and biscuit mix in a bowl plus any optional ingredients. Roll out to a 1/4-inch thickness on a lightly floured surface. Cut biscuits with a 2-inch cookie cutter. (They may be frozen at this point.) Melt butter in a jelly-roll pan. Add biscuits, coating both sides with butter. Bake

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