1 3/4 cups low protein flour, 1/4 cup sharp cheddar cheese, 1/2 cup creamed corn, 3/4 cup heavy whipping cream, 1/2 tsp. granulated garlic, 1 1/4 T. fresh jalapeno pepper, seeds and stems removed, 1 1/2 T. butter

Preheat the oven to 425 degrees.  Grate the cheese, and set it aside. Finely chop the jalapeno peppers, and set them aside. Get out a bowl, add the cheese and flour, and toss together to ensure all the cheese is covered in the flour.  Add the corn, jalapeno peppers, and garlic mix well.  Get out the cutting board add a couple of tablespoons of flour to the board.  Dump the dough onto the board.  Knead 3-4 times.  Roll out the dough to 1 1/4 inches cut out the biscuits with a water glass. Place the biscuits on a lightly greased cookie sheet, bake for 17-20 minutes or until golden brown.  Remove from the oven, lightly brush each biscuit with melted butter, and serve.

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