Cheddar Corn Biscuits
User Reviews
5
Cheddar Corn Biscuits
Description
The Cheddar Corn Biscuits incorporate all-purpose flour and cornmeal combined with chilled butter, cheddar cheese, and creamed corn for a moist, layered texture. Old Bay seasoning or black pepper provide subtle heat and complexity. The dough includes baking powder for leavening, sugar for slight sweetness, and is mixed gently to preserve the butter flakes that create tenderness and flakiness. The inclusion of creamed corn and half and half yields a softer biscuit, while the cold butter chunks and careful handling prevent toughness.
The biscuits can be served alongside a variety of meals where a flavorful bread is desired. The cheesy, slightly sweet and peppery flavor complements hearty soups, stews, or barbecue dishes. The crumb is tender with a moist interior from the creamed corn.
Notes emphasize keeping all ingredients cold to maintain biscuit layers, using baking powder instead of baking soda to avoid off flavors, and the possibility of adding fresh herbs such as parsley or green onions for variation. The dough should not be overworked to prevent toughness, and a large bowl helps with mixing evenly. Parchment paper can assist in shaping the dough without warming the butter.
Ingredients
- 255 g all-purpose flour about 2 ½ cups, spoon and leveled
- 145 g cornmeal
- ½ tsp Old Bay seasoning
- ½ tsp black pepper or cayenne pepper - adjust to your tolerance levels, cracked
- 4 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 115 g butter 1 stick, 8 tbsp. Chilled and cut into ½ inch cubes, unsalted
- 170 g cheddar cheese about 1 ½ cups, grated
- 1 cup creamed corn from a can
- 60 mL half and half ¼ cup - for a flakier scone. 120 mL / ½ cup for softer biscuits, chilled
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
- Use cold butter and chilled liquids to maintain flaky biscuit layers.
- Do not substitute baking powder with baking soda, as no acidic ingredients activate it here.
- Gently handle the dough to avoid developing gluten that makes biscuits tough.
- Add herbs like parsley, thyme, or green onions to customize flavor.
- Use a large mixing bowl to toss ingredients evenly without overworking the dough.
- Parchment paper aids in folding and shaping the dough while keeping it cool.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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