Cheddar Corn Biscuits

Skip the standard bake-and-serve dinner rolls and try these fast-to-fix biscuits showcasing cheddar cheese and corn.  It's almost impossible to resist eating one right from the oven!

4 1/4 cups all-purpose flour

2 Tbsp baking powder

1 tsp ground  mustard

3/4 tsp salt

3/4 cup cold butter, cubed

1 can (14 3/4 oz) cream-style corn

1 1/2 cups shredded cheddar cheese

2 large eggs, lightly beaten

2 Tbsp milk

Preheat oven to 425 degrees.  In a large bowl, whisk flour, baking powder, mustard and salt.  Cut in butter until the mixture resembles coarse crumbs.  Add corn, cheese and eggs; stir just until moistened.  

Turn onto a lightly floured surface; knead gently 8 - 10 times.  Pat or roll dough to 1" thickness; cut with a floured 2 1/2" biscuit cutter.  Place 2" apart on ungreased baking sheets; brush with milk.  Bake 18 - 22 minutes or until golden brown.  Serve warm.