Creamed Corn Drop Biscuits

Ingredients

For 12 servings

• •195 g (1½ cups) all-purpose flour
• •80 g (½ cup) medium yellow cornmeal
• •67 g (⅓ cup) granulated sugar
• •1 c. à soupe baking powder
• •1.5 c. à café kosher salt
• •1 stick (113 g/½ cup) unsalted butter, cold and cut into ½" (1-cm) cubes
• •1 8.5-oz. (241-g) can creamed corn
• •60 g (¼ cup) sour cream
• •Calabrian Chile Honey Butter, for serving
• •Honey, for drizzling, optional
• •0.5 tasse (1 stick/113 g) softened unsalted cultured butter, homemade or store-bought
• •2 c. à soupe honey
• •1 c. à soupe chopped jarred Calabrian chiles in oil
• •1 c. à café kosher salt
• •Freshly cracked black pepper, to taste

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.