Creamed Corn Drop Biscuits
From the cookbook "By Heart" by Hailee Catalano, these biscuits bring together two comfort foods: creamed corn and buttery biscuits.
Ingredients
Instructions
Preheat the oven to 425°F (220°C) with a rack positioned in the lower third. Line a sheet tray with parchment paper.
Whisk 195 g (1½ cups) all-purpose flour, 80 g (½ cup) medium yellow cornmeal, 67 g (â 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.
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.)
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 12â14 biscuits.
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