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Cheddar Corn Biscuits
5 from 12 votes

Cheddar Corn Biscuits

Cheddar Corn Biscuits blend flaked butter and cheddar cheese with cornmeal and creamed corn, creating a biscuit with a tender crumb, moist interior, and a lightly spicy aroma from Old Bay seasoning or black pepper. The use of chilled ingredients helps maintain flaky layers while the creamed corn adds moisture and flavor. These biscuits can complement soups or barbecue dishes, offering a moist, cheesy, and textured bread option that stands out from typical biscuits.

Prep Time
20 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 12 biscuits
Calories: 244 kcal
Course: Side Dish, Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. Line a half sheet pan with parchment paper and set aside.
  2. Place the flour, cornmeal, spices, salt, baking powder and sugar in a large bowl. Whisk to combine.
  3. Add the cubed and chilled unsalted butter, and toss to coat the butter pieces in flour.
  4. 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.
  5. Add the grated cheese and toss to coat in the flour.
  6. 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.
  7. 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.
  8. 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.
  9. Use the parchment paper to help fold the dough over in half. Repeat again to fold the dough into quarters.
  10. 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.
  11. Lightly flour the dough, and flatten it out into a 6 x 9 inch rectangle (that is just over a 1 inch in height)
  12. 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.)
  13. Place cut biscuits on the parchment paper-lined baking tray.
  14. 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.
  15. 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.
  16. 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).
  17. Before baking the cheddar corn biscuits, preheat oven to 400°F / 200°C.
  18. 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.
  19. 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).
  20. 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

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%)

Nutrition Facts

Serving: 12 biscuits

Amount Per Serving

Calories 244

% 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.