Drop Biscuits With Corn and Cheese
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/160 grams all-purpose flour
- 2teaspoons baking powder
- ½teaspoon kosher salt
- ½teaspoon chile powder, preferably chipotle
- 6tablespoons/85 grams unsalted butter (¾ stick), cold and cut into ½-inch pieces
- 1cup/120 grams grated Cotija cheese (3½ ounces), Parmigiano-Reggiano or pecorino
- 1cup/140 grams fresh, frozen or canned corn kernels
- ¼cup/10 grams chopped cilantro
- 1teaspoon grated lime zest
- ½cup plus 2 tablespoons (150 milliliters) heavy cream
Nutritional analysis per serving (12 servings)
229 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 188 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
- Step 2
Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
- Step 3
Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.
Private Notes
Comments
I would reheat at a higher temp to get the outside a bit crisper
These were a bit hit! I modified this a bit based on other suggestions & made it spicier: - Increased the salt to 3/4 tsp - Doubled the chili powder to 1 tsp - Substituted 1/2 cup whole milk and 2 Tbsp whole milk yogurt for the heavy cream - Sauteed 1 fresh jalepeno with the corn for 5 minutes, then let it cool before adding to batter I also made 18 instead of 40, they fit a bit better on the baking sheet that way. Not sure why the recipe says to wait so long - eat them while they're still hot
Quite tasty! I followed Paul's note below and did 1.5t of baking soda, added about a T of finely chopped jalapeno and 2 chopped chiles in adobo with about a T of sauce. I didn't have cilantro so I substituted coriander. Also used pecorino cheese since cojita wasn't on hand. These are much softer than a traditional biscuit, almost cake like but with nice crispiness on the outside. I immediately ate 6 standing over the pan. Would definitely be a crowd pleaser!
Really not sure why they had so little flavor. Needs something more.
Easily put together. Portioned with a cookie scoop. Made do with foil over the cookie sheets as I'd run out of parchment paper. Quite tasty and well received.
Have made w This 3 times. First was a big hit, perfect. 2nd my fault for missing an ingredient. This time crumble wouldn’t come together, so ended up adding another tabs cream. Maybe overworked the dough??? I should have read the reviewer who said she continue with cripumbly dough and they were great. Next time. Terrific with glass of wine
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