Okay, buckle up buttercups, because I’m about to drop a serious truth bomb on you: these ain’t your grandma’s biscuits. We’re talking cheddar. We’re talking corn. We’re talking a level of savory-sweet, melt-in-your-mouth deliciousness that’ll make you wanna slap somebody (don’t actually slap anyone, just, you know, enjoy the biscuits). These Easy Cheddar Corn Biscuits Recipe are the perfect side for, like, ANYTHING. Trust me on this one.

My husband, bless his simple heart, is obsessed with these biscuits. I swear, the man could live on them and a side of bacon. The first time I made them, he ate, no joke, six of them. Six! Then he looked at me with those puppy-dog eyes and asked if there were any more. I’ve learned to always double the batch. They’ve also become a staple for potlucks because they’re always the first thing to disappear. Plus, they’re SO easy, even I can’t mess them up too badly! And that’s saying something, believe me.

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Why You’ll Love This Easy Cheddar Corn Biscuits Recipe

Okay, real talk, why are these biscuits about to become your new obsession?

They’re ridiculously easy. Like, “I accidentally burnt water once” easy.
Cheddar and corn? It’s a flavor party in your mouth. Trust.
They’re perfect for breakfast, lunch, dinner, or that weird in-between snack time we all have.
They make you look like a kitchen wizard, even if you’re secretly just really good at following directions (don’t worry, I won’t tell).

How to Make It

Alright, let’s get down to brass tacks. First, you’re gonna throw all the dry stuff in a bowl – flour, cornmeal, baking powder, sugar (just a pinch!), and salt. Whisk it all together like you mean it.

Then, grab your cold butter. Seriously, COLD butter. I like to even stick it in the freezer for, like, ten minutes beforehand. Grate that sucker into the bowl. Yes, grate it. Trust me. Then, use your fingers (clean ones, obvi) or a pastry blender to cut the butter into the flour mixture until it looks like coarse crumbs. Don’t overmix!

Next, stir in the cheddar cheese and corn. Now, in a separate bowl, whisk together the milk and egg. Pour that wet stuff into the dry stuff and gently mix until just combined. It’s okay if it’s a little lumpy.

Drop spoonfuls of the dough onto a baking sheet. I usually use a cookie scoop to make them even-ish, but honestly, who cares? Bake them in a preheated oven until they’re golden brown and gorgeous.

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Let them cool slightly before devouring. And try not to eat them all in one sitting… try.

Ingredient Notes

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All-Purpose Flour: The base, the canvas, the… you get it. Don’t use cake flour unless you’re feeling adventurous (and okay with potentially disastrous results).
Cornmeal: This is what gives them that corny goodness, duh. I usually use medium-grind, but honestly, whatever you have on hand will probably work. I’m not judging.
Baking Powder: This is the magic that makes them rise. Make sure it’s not expired! Trust me, flat biscuits are sad biscuits.
Sugar: Just a little pinch to balance the savory. Don’t skip it! It makes a difference.
Salt: Because everything needs salt. Unless you’re on a super low-sodium diet, in which case, maybe adjust to your liking?
Cold Butter: Seriously, COLD. Like, straight from the fridge (or freezer) cold. This is key to flaky biscuits.
Cheddar Cheese: Sharp cheddar is my go-to, but feel free to experiment. I once used a mix of cheddar and Monterey Jack because that’s all I had, and it was still delicious.
Corn (Fresh or Frozen): Fresh is great if you have it, but frozen works just as well. Just make sure to thaw it and drain off any excess water. Nobody likes soggy biscuits.
Milk: I usually use whole milk, but any kind of milk will work in a pinch. I’ve even used almond milk before and they were still pretty darn good.
Egg: Binds everything together. Don’t skip it unless you have an egg allergy, in which case, I’m sorry!

Recipe Steps:

Combine flour, cornmeal, baking powder, sugar, and salt in a bowl.
Grate cold butter into the bowl and cut into dry ingredients.
Stir in cheddar cheese and corn.
Whisk milk and egg in a separate bowl, then add to the dry ingredients.
Mix gently until just combined.
Drop spoonfuls of dough onto a baking sheet.
Bake in a preheated oven until golden brown.
Cool slightly before serving.

What to Serve It With

Okay, so these biscuits are basically the social butterflies of the food world – they get along with everyone! They’re amazing with:

Chili (duh!)
Soup (any kind!)
Pulled pork sandwiches
Fried chicken
Just slathered with butter and jam for breakfast (don’t judge me)
Honestly, just eat them on their own. I won’t tell.

Tips & Mistakes

Don’t overmix the dough! This is the cardinal rule of biscuit-making. Overmixing = tough biscuits, and nobody wants that.
Make sure your butter is cold! Seriously, this is crucial.
If your dough is too wet, add a little more flour. If it’s too dry, add a little more milk.
Don’t be afraid to experiment with different cheeses! Pepper jack, Gruyere, even a little bit of blue cheese would be delicious.
I once tried to make these with self-rising flour and they exploded. Don’t do that.

Storage Tips

Okay, so if you actually manage to have leftovers (doubtful), store them in an airtight container at room temperature for a day or two. Or, you can pop them in the fridge for up to a week. They’re even pretty good cold straight from the fridge, just saying. I may or may not have eaten them for breakfast straight from the fridge. With butter. No regrets. You can also freeze them. Just wrap them individually in plastic wrap and then put them in a freezer bag. They’ll keep for a couple of months.

Variations and Substitutions

Alright, let’s get real about substitutions. Sometimes, you just gotta work with what you’ve got, right?

No cornmeal? Okay, these are cheddar corn biscuits, so it’s kinda important. But, if you’re desperate, you can try using semolina flour or even just more all-purpose flour. They won’t be quite the same, but they’ll still be delicious.
No cheddar cheese? Use whatever cheese you have on hand! Monterey Jack, pepper jack, even a little bit of Parmesan would be tasty.
No milk? Almond milk, soy milk, even water will work in a pinch.
Want to add some spice? Throw in a pinch of cayenne pepper or some chopped jalapeños.
Want to make them sweeter? Add a tablespoon or two of honey or maple syrup.

I once tried to make these with coconut oil instead of butter. It was… interesting. They weren’t bad, but they definitely weren’t as good as the original. I’d stick with butter, if you can.

Frequently Asked Questions

Can I make these ahead of time?

Yep! You can mix the dry ingredients and keep them in an airtight container for a few days. Just add the wet ingredients when you’re ready to bake.

My biscuits are flat! What did I do wrong?

Probably your baking powder is old. Or you overmixed the dough. Or your butter wasn’t cold enough. Or all of the above! Try again.

Can I use self-rising flour?

NO! Just… no. Trust me. I’ve been there, done that. It’s a mess.

How long do they last?

If they last more than a day, you’re doing something wrong. But seriously, they’re best eaten fresh.

Can I add bacon?

ARE YOU KIDDING ME? Of course you can add bacon! You can add bacon to anything!

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