Recipe: Sweet Corn and Cheddar Biscuits - Vegetarian

My Sister-in-law came back with us post Diwali and has been holidaying with us for a week while awaiting her results. They were announced yesterday and she is now a Doctor! So that's the 3rd sister-in-law (of 4) who is now a Doctor.

Like most of my husbands family, she is also vegetarian and I wanted to make her something special that she hadn't tasted before and isn't really available in a restaurant.

I remembered the Bacon, Onion & Cheddar Biscuits, I had baked in September and decided to twist the recipe. She loves sweet corn, so a sweetcorn cheddar biscuit seemed a natural choice.

She absolutely loved them, so for my vegetarian friends, this recipe does work.
Warning - Contains eggs.


Ingredients:
2 cups All Purpose Flour - Maida
1 tsp baking powder
1 tsp salt
4 tbsp white (unsalted) butter
10 tbsp milk
4 tbsp vegetable oil - olive/corn/rice bran
1 egg
1 .5 cup tinned sweet corn kernels
1 cup shredded/grated cheddar cheese
1 tsp pink peppercorns (optional)
5-6 basil leaves finely chopped (optional)

Method:Preheat oven to 200C.

Sieve together the flour, baking powder and salt.
Work the butter into the flour mixture, till it turns crumbly.
Lightly blend the egg, milk and oil together, I used an egg beater.
Pour this mixture over the flour and knead lightly, till it comes together.
Add the sweet corn, basil and peppercorns if using. Lightly mix again
Add the cheese and mix very quickly so you don't melt the cheese with your body heat.
Spoon into a muffin pan - I got 8 biscuits.

Bake at 200C for 35-40 minutes till lightly browned on top.
Serve with a dip or on the side with a salad or for breakfast.

 They taste best when hot, so you will need to microwave them before serving, but they keep quite well in the refrigerator for a couple of days.