Creamed Corn Drop Biscuits

Method

1. 1

   Creamed Corn Drop Biscuits

2. 2

   Preheat the oven to 425°F (220°C) with a rack positioned in the lower third. Line a sheet tray with parchment paper.

3. 3

   Whisk 195 g (1½ cups) all-purpose flour, 80 g (½ cup) medium yellow cornmeal, 67 g (⅓ cup) granulated sugar, 1 Tbsp. baking powder, and 1½ tsp. kosher salt in a large bowl. Add 1 stick (113 g/½ cup) unsalted butter, cold and cut into ½" (1-cm) cubes, and toss to coat each cube in the flour mixture. Use your fingers to press the butter pieces, one at a time, into flat shingles and then drop them back into the flour mixture. Toss again with your hands to coat the butter in the flour.

4. 4

   Add one 8.5-oz. (241-g) can creamed corn and 60 g (¼ cup) sour cream and mix with a spatula until just moistened with no dry pockets of flour. (Overmixing will toughen the final biscuits.)

5. 5

   Drop a heaping ¼ cup (60 g) of the biscuit dough onto the sheet tray, leaving about 1" (2.5 cm) in between each biscuit. (You also can use two spoons or a 2-oz./57 g cookie scoop.) You should yield 12–14 biscuits.

6. 6

   Bake for 20–25 minutes, until the biscuits are puffed and the bottoms are golden brown.

7. 7

   Let cool for 5 minutes, and enjoy warm, slathered with the Calabrian Chile Honey Butter and/or drizzled with honey.

8. 8

   Calabrian Chile Honey Butter

9. 9

   Add ½ cup (1 stick/113 g) softened unsalted cultured butter, homemade or store-bought, 2 Tbsp. honey, 1 Tbsp. chopped jarred Calabrian chiles in oil, 1 tsp. kosher salt, and a few grinds of freshly cracked black pepper to a food processor, and process until the butter is smooth, with just a few small specks of chile. Do Ahead: Store the butter in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

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