Tex-Mex Cheese Biscuits

• 1 1/4 cups milk
• 1 tablespoon white vinegar
• 1 teaspoon chili powder
• 1 3/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cold butter, cut into cubes
• 1 1/4 cups shredded Canadian cheddar cheese or 1 1/4 cups monterey jack cheese, divided
• 1 cup corn kernel, thawed if frozen (optional)

1. Preheat oven to 425u0b0F Line a large baking sheet with parchment paper or butter lightly.
2. In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
3. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
4. COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.

milk, white vinegar, chili powder, allpurpose, cornmeal, sugar, baking powder, baking soda, salt, cold butter, shredded canadian cheddar cheese, corn kernel

Taken from www.food.com/recipe/tex-mex-cheese-biscuits-339234 (may not work)