Creamed Corn Drop Biscuits
HB-2854 · Hand-built original
Creamed Corn Drop Biscuits is a dish built around flour. Ready in 40 minutes.
40 minMakes 12–14217 kcalVegetarianEgg-freeDiabetic
Main ingredient: flour
Servings:12quantities adjust to match
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup medium yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 (8.5 oz) can creamed corn
- 1/4 cup sour cream
- 1/2 cup (1 stick) softened unsalted butter, for the chile honey butter
- 2 tablespoons honey, plus more for drizzling (optional)
- 1 tablespoon chopped jarred Calabrian chiles in oil
- 1 teaspoon kosher salt, for the chile honey butter
- Freshly cracked black pepper, to taste
Method
- Heat the oven to 425°F and line a baking tray.
- Whisk the flour, cornmeal, sugar, baking powder and salt together. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
- Stir in the creamed corn and sour cream until a shaggy, soft dough just forms. Do not overmix.
- Drop 12 to 14 heaped spoonfuls of dough onto the tray, spaced apart.
- Bake for 16 to 18 minutes until risen and golden on top.
- Meanwhile beat the softened butter with the honey, chiles, salt and pepper for the chile honey butter.
- Serve the biscuits warm with the chile honey butter and an extra drizzle of honey if you like.
Total: 40 minutes
Nutrition (per serving, where published)
217 kcalCalories
3.1 gProtein
31.2 gCarbs
17.1 gFat
5.4 gSaturates
1.6 gFibre
3.9 gSugars
672 mgSodium
45 mgCholesterol
87 mgPotassium
85 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data