Cheddar Corn Biscuits
User Reviews
5.0
18 reviews
Excellent
Cheddar Corn Biscuits
Report
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! EASY - This recipe is easy for beginners. Tips are provided to make sure the process is easier alone with a step by step guide. Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Share:
Ingredients
- 255 g AP flour about 2 ½ cups, spoon and leveled
- 145 g cornmeal
- ½ tsp Old Bay seasoning
- ½ tsp cracked black pepper or cayenne pepper - adjust to your tolerance levels.
- 4 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 115 g unsalted butter 1 stick, 8 tbsp. Chilled and cut into ½ inch cubes
- 170 g grated cheddar cheese about 1 ½ cups
- 1 cup creamed corn from a can
- 60 mL half and half (chilled) ¼ cup - for a flakier scone. 120 mL / ½ cup for softer biscuits)
Add to Shopping List
Instructions
- 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.
Notes
- Make sure the butter is cold. The butter chunks in the dough will help create the layers in the biscuits, so it’s important that the butter chunks don’t melt.
- Using cold liquids (cream and creamed corn) can also help keep the dough nice and cold while working with it.
- Use baking powder, not baking soda. There aren’t any acids in this recipe to activate the baking soda to its full strength. Plus, if you add too much baking soda, it’ll taste salty and awful.
- You can add other herbs to these scones as well. Chopped parsley, chopped green onions, or some chopped thyme will go really well with these.
- Handle the dough as little as possible. The more you knead / mix / handle the dough, the more gluten develops, making the biscuits more chewy.
- Use a large bowl to mix the ingredients. Having a larger bowl makes it easier to toss dry ingredients and wet ingredients without overworking the dough.
- Use the parchment paper to fold the dough over, and to pat the dough to the right size as well.
Nutrition Information
Show Details
Serving
1scone
Calories
244kcal
(12%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
42mg
(14%)
Sodium
347mg
(14%)
Potassium
242mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
466IU
(9%)
Vitamin C
1mg
(1%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12biscuits
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 244kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 42mg | 14% |
| Sodium | 347mg | 14% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
