Cheddar Corn Biscuits
Desserts & Baking
These cheddar corn biscuits are the perfect combination of flaky and soft! Packed with flavor and the sweetness of corn. Plus, they can be made ahead of time & frozen too! These can be made ahead and frozen.
- 9 oz AP flour about 2 ½ cups
5 oz cornmeal
1 tsp The Spice Hunter’s Chef’s Shake Blend
½ tsp The Spice Hunter’s Garlic Pepper
OR ½ tsp The Spice Hunter’s Spicy Garlic
4 tsp baking powder
1 tsp salt
1 tbsp sugar
4 oz unsalted butter 8 tbsp - chilled and cut into ½ inch cubes
1 ½ cups grated cheddar cheese
1 cup creamed corn
¼ cup half and half chilled for a flakier scone (½ cup for softer biscuits)
Line a half sheet pan with parchment paper and set aside.
Place the flour, cornmeal, spices, salt, baking powder and sugar in a large bowl. Whisk to combine.
Add the cubed and chilled unsalted butter, and toss to coat the butter pieces in flour.
Next, either cut the butter into the flour using a pastry cutter, or rub the butter into the flour with your fingers. There should be some chickpea-sized pieces of butter coated in flour in the mix, and some coarse breadcrumb-like pieces.
Add the grated cheese and toss to coat in the flour.
In a separate bowl, mix the creamed corn and cream together. Add half of the liquid into the flour-butter mix, and use a fork to mix the liquid into the flour. There will be big clumps of wet dough.
Add the rest of the liquid mixture and stir it into the flour using a fork. When all the corn-cream mixture has been stirred in, there'll be a lot of wet clumps of dough. But there also may be some dry spots of flour too. Gently toss the mixture with your fingers to reduce the dry flour spots.
Turn the dough pieces out onto a lightly floured parchment paper. Bring the dough pieces together to form a rough dough in the shape of a large rectangle.
Use the parchment paper to help fold the dough over in half. Repeat again to fold the dough into quarters.
Then use the parchment paper to gently pat down the dough into a square or rectangle. Fold over in half and then into quarters again.
Lightly flour the dough, and flatten it out into a 6 x 9 inch rectangle (that is just over a 1 inch in height)
Dip a sharp cookie cutter (2.5 inches in diameter) in flour and cut out 6 biscuits from the dough. Clean and flour the cutter every time you cut out biscuits, so that you make nice and clean cuts. (To cut out biscuits, press the cookie cutter straight down into the dough without any twisting motion.)
Place cut biscuits on the parchment paper-lined baking tray.
Gather the dough scraps together, and gently pat it to form a dough that sticks together. Fold the dough over in half, and pat it again into a 6 x 4 - 5 inch rectangle. Cut out 3 biscuits from this, and place the biscuits on the parchment paper-lined baking tray.
Again, gather and pat the dough scraps as before, then fold it over, and pat it to form a dough large enough to cut 2 more biscuits. Repeat again with the remaining dough scraps to cut one more scone. You should end up with a total of 12 biscuits.
Cover the baking tray with plastic wrap and freeze or refrigerate for at least 15 minutes. You can keep the biscuits in the fridge overnight, OR keep them in the freezer for up to 3 months (see recipe notes on how to store them).
Before baking the cheddar corn biscuits, preheat oven to 400°F / 200°C.
When the oven is preheated, place the biscuits on a parchment paper-lined baking tray with about 1 - 1 ½ inch of space between each biscuit.
Brush the tops of the biscuits with milk. Bake in preheated oven for 15 minutes, or until the tops are golden brown in color (20 minutes if baking from frozen).
Brush baked biscuits immediately with butter if you like, or serve warm with butter on the side.
Recipe via partner The Flavor Bender