Breads & Bakingbonappetit
Creamed Corn Drop Biscuits
From the cookbook "By Heart" by Hailee Catalano, these biscuits bring together two comfort foods: creamed corn and buttery biscuits.
👥 12 Servings👤 Hailee Catalano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●food processor
📝 Preparation Steps
1
Creamed Corn Drop Biscuits
2
Preheat the oven to 425°F (220°C) with a rack positioned in the lower third. Line a sheet tray with parchment paper.
3
Whisk 195 g (1½ cups) all-purpose flour, 80 g (½ cup) medium yellow cornmeal, 67 g (⅓ cup) granulated sugar, 1 Tbsp. baking powder, and 1½ tsp. kosher salt in a large bowl. Add 1 stick (113 g/½ cup) unsalted butter, cold and cut into ½" (1-cm) cubes, and toss to coat each cube in the flour mixture. Use your fingers to press the butter pieces, one at a time, into flat shingles and then drop them back into the flour mixture. Toss again with your hands to coat the butter in the flour.
(1½ cups) all-purpose flour195 g(½ cup) medium yellow cornmeal80 g(⅓ cup) granulated sugar67 g(¼ cup) sour cream60 g½ cup (1 stick/113 g) softened unsalted cultured butter, homemade or store-bought. baking powder1 Tbsp½ tsp. kosher salt1. kosher salt1 tsp
4
Add one 8.5-oz. (241-g) can creamed corn and 60 g (¼ cup) sour cream and mix with a spatula until just moistened with no dry pockets of flour. (Overmixing will toughen the final biscuits.)
5
Drop a heaping ¼ cup (60 g) of the biscuit dough onto the sheet tray, leaving about 1" (2.5 cm) in between each biscuit. (You also can use two spoons or a 2-oz./57 g cookie scoop.) You should yield 12–14 biscuits.
6
Bake for 20–⏱️ 25 minutes, until the biscuits are puffed and the bottoms are golden brown.
7
Let cool for ⏱️ 5 minutes, and enjoy warm, slathered with the Calabrian Chile Honey Butter and/or drizzled with honey.
(1½ cups) all-purpose flour195 g(½ cup) medium yellow cornmeal80 g(⅓ cup) granulated sugar67 g(¼ cup) sour cream60 gCalabrian Chile Honey Butter, for servingHoney, for drizzling, optional. honey2 Tbsp
8
Calabrian Chile Honey Butter
(1½ cups) all-purpose flour195 g(½ cup) medium yellow cornmeal80 g(⅓ cup) granulated sugar67 g(¼ cup) sour cream60 gCalabrian Chile Honey Butter, for servingHoney, for drizzling, optional
9
Add ½ cup (1 stick/113 g) softened unsalted cultured butter, homemade or store-bought, 2 Tbsp. honey, 1 Tbsp. chopped jarred Calabrian chiles in oil, 1 tsp. kosher salt, and a few grinds of freshly cracked black pepper to a food processor, and process until the butter is smooth, with just a few small specks of chile. Do Ahead: Store the butter in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.
(1½ cups) all-purpose flour195 g(½ cup) medium yellow cornmeal80 g(⅓ cup) granulated sugar67 g(¼ cup) sour cream60 gHoney, for drizzling, optional. honey2 Tbsp. chopped jarred Calabrian chiles in oil1 Tbsp½ tsp. kosher salt1. kosher salt1 tspFreshly cracked black pepper, to taste
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