Spread butter and bottled pepper jelly on these cheese, corn, and cumin biscuits. They make great accompaniments to chili or Mexican-style egg dishes as well.

Prep: 25 minutes   Bake: 10 minutes   Oven: 450°

2 1/4 cups all-purpose flour
2/3 cup yellow cornmeal
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cumin
3/4 cup cold butter, cut up
1 cup buttermilk or sour milk*
3/4 cup frozen sweet whole-kernel corn, thawed and drained
1/3 cup shredded monterey jack cheese or colby cheese

1. In a large bowl stir together flour, cornmeal, baking powder, baking soda, salt, and cumin. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixure. Add buttermilk, corn, and cheese all at once to the dry mixture. Using a fork, stir just until moistened. Drop batter by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.

2. Bake in a 450° oven for 10 to 12 minutes or until lightly browned. Serve biscuits warm. Makes 16 biscuits.

TO MAKE AHEAD: After baking, cool biscuits on a wire rack. Wrap and store in freezer for up to 1 month. To reheat, wrap frozen biscuits in foil. Heat in 350° oven for 18 to 20 minutes or until warm.

*NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a liquid measuring cup; add milk to equal 1 cup. Let stand 5 minutes.

Per serving: 183 cal., 10 g fat (6 g. sat. fat), 26 mg chol., 248 mg sodium, 20 g carbo., 1 g fiber, 4 g protein.