Easy Cheddar Corn Biscuits Recipe
If you’re searching for a delightful appetizer that combines the flavors of creamy cheddar and sweet corn, look no further than this irresistible easy cheddar corn biscuits recipe. Perfect for any gathering, this dish is not only quick to prepare but also a crowd-pleaser that leaves everyone asking for seconds.
Growing up, my grandmother used to whip up batches of these cheesy corn biscuits for every family holiday. The warm, buttery aroma would fill the kitchen, making all of us eagerly anticipate the meal. As I continue the tradition, I’m reminded of those joyful gatherings and strive to perfect that same beloved taste.
Why You’ll Love This Recipe
These cheddar corn biscuits stand out for their quick preparation time and the perfect blend of sweet and savory flavors. Cheddar offers a rich depth, while corn adds a touch of sweetness, creating a versatile side dish. Great for breakfast, lunch, or dinner, these biscuits are a fantastic way to complement any meal without much hassle.
Ingredients Notes
To achieve the best results, opt for sharp cheddar cheese for a pronounced flavor, and fresh or frozen corn kernels will do the trick. If you’re looking for a low-carb option, almond flour can be your best friend in this recipe. Remember, freshness is key to getting that perfect texture and taste.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Stir in 1 cup of grated cheddar cheese.
Step 3
Add 1 cup of corn kernels to the flour mixture and mix well. Pour in 1 cup of milk and 1/3 cup of melted butter. Stir just until combined, being careful not to overmix.
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Step 4
Use a spoon to drop biscuit-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
Step 5
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown. Let cool for a few minutes before serving warm.
Storage Options
Keep any leftover biscuits in an airtight container at room temperature for up to 3 days. To freeze, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat gently in the oven to retain their texture.
Variations & Substitutions
Consider adding chopped jalapeños for a spicy kick or swapping cheddar for gouda for a smoky flavor. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, ensuring the texture remains crumbly yet soft.
Serving Suggestions
These biscuits make a delicious side dish for barbecues, a cozy addition to a soup or stew, or simply enjoyed on their own with a pat of butter. They are also perfect for a brunch spread or a picnic basket.
Frequently Asked Questions
Can I use canned corn instead of fresh or frozen? Absolutely, canned corn works well in this recipe. Just be sure to drain and rinse the kernels thoroughly to remove any excess liquid or salt, ensuring the best texture and flavor in your biscuits.
What type of cheese works best? While sharp cheddar is recommended for its robust flavor, you can experiment with other cheeses like Monterey Jack for creaminess or parmesan for an extra tangy taste. The choice of cheese can significantly influence the overall flavor profile of your biscuits.
How do I know when the biscuits are done? The biscuits should have a light golden-brown color on top, and a toothpick inserted into the center should come out clean. Baking times may vary slightly depending on your oven, so keep an eye on them towards the end of the baking time.
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Easy Cheddar Corn Biscuits Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup shredded cheddar cheese
- 0.5 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 cup butter cold and cubed
- 0.75 cup milk
Instructions
Preparation Steps
- Preheat your oven to 450°F (232°C).
- In a large bowl, mix together flour, cornmeal, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Gradually add milk and mix until combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
