SMOKY SALSA CHEESE BISCUITS

2 1/4 cups all purpose flour

1 cup yellow cornmeal

3 Tbsp. sugar

2 tsp. baking powder

1/4 tsp. Fire Salt

8 Tbsp cold butter

1 cup shredded Mexican style cheese

1 cup CaJohns Picante Sauce Chipotle, drained

 

Pre-heat oven to 425º. Combine flour, cornmeal, sugar, baking powder and Fire Salt in a mixing bowl. Turn butter into mixture until it is crumbly. Add cheese Picante Sauce and cream and stir until flour is moistened and dough forms a ball.

 

Turn out onto a lightly floured surface and knead gently until dough is smooth. Pat out to a 3/4” thickness and cut with a biscuit cutter. Place on an ungreased baking sheet and bake for 15-20 minutes or until lightly browned.