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Creamed Corn Drop Biscuits

From the cookbook "By Heart" by Hailee Catalano, these biscuits bring together two comfort foods: creamed corn and buttery biscuits.

Americanhard12 servings
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Creamed Corn Drop Biscuits

Ingredients

  • 195 g (\1 1/2 cup s) all-purpose flour
  • 80 g (1/2 cup) medium yellow cornmeal
  • 67 g (1/3 cup) granulated sugar
  • 1 Tbsp. baking powder
  • \1 1/2 tsp. kosher salt
  • 1 stick (113 g1/1/2 cup) unsalted butter, cold and cut into 1/2" (1-cm) cubes
  • 1 8.5-oz. (241-g) can creamed corn
  • 60 g (1/4 cup) sour cream
  • Calabrian Chile Honey Butter, for serving
  • Honey, for drizzling, optional
  • 1/2 cup (1 stick1/113 g) softened unsalted cultured butter, homemade or store-bought
  • 2 Tbsp. honey
  • 1 Tbsp. chopped jarred Calabrian chiles in oil
  • 1 tsp. kosher salt
  • Freshly cracked black pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C) with a rack positioned in the lower third. Line a sheet tray with parchment paper.
  2. 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.
  3. 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.
  4. Use your fingers to press the butter pieces, one at a time, into flat shingles and then drop them back into the flour mixture.
  5. Toss again with your hands to coat the butter in the flour.
  6. 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.)
  7. 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.
  8. Bake for 20 25 minutes, until the biscuits are puffed and the bottoms are golden brown.
  9. Let cool for 5 minutes, and enjoy warm, slathered with the Calabrian Chile Honey Butter and/or drizzled with honey.
  10. 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.
  11. Do Ahead: Store the butter in an airtight container in the refrigerator for up to 1 week.
  12. Bring to room temperature before serving.