Cheddar Corn Biscuits are perfectly buttery homemade biscuits with gooey melty cheddar cheese and sweet corn. Quick side for weeknight meals!
Homemade Biscuits are the perfect Side Dish to add to your dinner table. Like Dinner Rolls, Cornbread, and other bread sides, biscuits are filling, crowd-pleasing, and go great with a variety of meals.
Table of contents
Sabrina’s Cheddar Corn Biscuits Recipe
You will be amazed just how easily you can make these delicious biscuits. The dough for Cheesy Corn Biscuits only takes a few minutes to combine. Then, roll it out, cut it into biscuit shapes, and bake for 18-20 minutes. The hands-on time is super quick, so you can quickly finish the recipe in under a half-hour.
Once they’re done, the cheesy corn biscuits make the perfect addition to a variety of meals. Plus, the cheddar and corn make them so delicious that you can eat them as a snack on their own. Adding a bit of butter to Cheddar Corn Biscuits makes them the most delicious savory treat to enjoy for breakfast or munch on between meals.
Ingredients
- Baking Powder: The baking powder acts as a leavening agent, helping the homemade biscuits rise while they bake.
- Unsalted Butter: For this recipe, make sure to use frozen butter. While the frozen butter melts in the oven, it releases steam, creating air pockets that give the Cheddar Corn Biscuits a beautiful, flaky texture.
- Eggs: The 2 large eggs act as a wet ingredient in the dough and bind the dry ingredients together.
- Corn: For the corn mix-in, we used canned cream-style corn. It adds fantastic flavor and texture, and the cream adds a little extra liquid to the dough.
- Cheddar cheese: For this recipe, we used cubed sharp cheddar cheese. You can use shredded cheese instead, but I prefer mixing in the large cheese bites.
- Spices: Ground mustard, salt, and black pepper make Cheddar Corn Biscuits more flavorful.
Kitchen Tools & Equipment
- Food Processor: This machine blends the butter pieces with the dry ingredients without melting them. You could also use a large bowl and a pastry cutter.
- Rolling Pin: Use a rolling pin to flatten the dough to 1″ thickness.
- 2 ½ or 3-inch Biscuit Cutter: Use the biscuit cutters to make evenly cut biscuits.
- Baking Sheet: Has a rimmed edge, providing versatility for various tasks like making biscuits.
- Parchment Paper: Parchment paper is a food-safe coated paper used in baking and cooking. Its heat-resistant and nonstick surface is ideal.
How to Make
Time needed: 35 minutes.
- Prep Time
Make sure that you have frozen butter ready to use in the recipe. Then, preheat the oven to 425 degrees for a few minutes before starting the recipe.
- Sift Dry Ingredients
Add the all-purpose flour, baking powder, ground mustard, kosher salt, and black pepper to a food processor. Pulse to combine the dry ingredients.
- Combine with Butter
Add the frozen cubed butter to the flour mixture, then pulse until the dough pieces resemble coarse crumbs. Note: If you don’t have a food processor, you can also combine the butter and dry ingredients using a large mixing bowl and pastry cutter.
- Add Cheese and Corn
Then, move the dough to a large mixing bowl and add the corn, cheddar cheese, and eggs.
- Combine into Dough
Mix and fold the egg mixture into the dry ingredients stirring until everything is just combined into a sticky dough.
- Roll and Shape Dough:
Sprinkle flour over a countertop or another flat surface, then add the dough to the floured surface. Use a floured rolling pin to gently roll the dough into a 1-inch thick rectangle. Then, cut the rectangle into biscuit rounds using a 2 ½ or 3-inch biscuit cutter.
- Baking Time:
Place the biscuits on a parchment lined baking sheet. Brush the tops of the biscuits with heavy cream. Then, put the baking tray in the preheated oven for 18-20 minutes or until the biscuits are golden brown.
- Finish:
For an extra buttery topping, brush melted butter over the top of baked Cheddar Corn Biscuits and sprinkle kosher salt on top before serving.
Recipe Card
Ingredients
- 4-1/4 cups flour
- 2 tablespoons baking powder
- 1 teaspoon ground mustard
- 3/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 3/4 cup frozen butter , cubed
- 14 3/4 ounces canned cream-style corn
- 1 1/2 cups sharp cheddar cheese , diced
- 2 large eggs
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 425 degrees.
- In a large food processor add the flour, baking powder, ground mustard, salt, and pepper, and pulse to combine.
- Add the butter and pulse until it resembles coarse crumbs, about 10 times.
- Move the mixture to a mixing bowl, add in corn, cheese, and eggs and whisk to combine.
- On a large floured surface add the mixture.
- Flour the rolling pin well and gently roll the mixture out 1″ thick.
- Cut with 2 ½ or 3 inch biscuit cutters.
- Place the biscuits on a baking sheet lined with parchment paper.
- Brush with heavy cream.
- Bake for 18-20 minutes or until light golden brown.
- Brush with additional melted butter and sprinkle with kosher salt if desired (but not necessary!).
Nutrition
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Can this be made ahead of time?
- To Refrigerate: Combine the ingredients according to the recipe to make the biscuits in advance and refrigerate them for later.
- To Freeze: Combine the ingredients according to the recipe to make the biscuits in advance and freeze them for later. Then, cut the biscuits out into circles. Line a baking sheet with parchment paper and place the biscuits in a single layer. Freeze the Cheddar Corn Biscuits for 1-2 hours. Once the biscuits are frozen solid, you can transfer them to a gallon freezer bag to keep them frozen for up to 3 months. Defrost and bake the biscuits according to the recipe.
Nutritional Facts
What to Pair With Cheddar Corn Biscuits
- Baked Potato Soup: Baked Potato Soup is a one-pot recipe made with Yukon potatoes, thick-cut bacon, and cream and topped with green onions, sour cream, and cheddar cheese in under 30 minutes!
- Ultimate Clam Chowder: Clam Chowder is creamy and savory, made with potatoes, cream, seasoning, and minced clams.
- Broccoli Cheese Soup: This creamy and savory soup is made with a seasoned cheddar cheese base and broccoli in ONE POT!
- Slow Cooker Beef Chili: An EASY, classic Slow Cooker Beef Chili that takes no effort and makes a perfect meal the family will love. Perfect for dinner or game day!
How to Store
- Serve: Don’t leave these homemade biscuits at room temperature for over 2 hours.
- Store: If you have leftovers to keep, transfer them to an airtight container. Then, pop them in the fridge for up to one week.
- Freeze: You can also freeze Cheddar Corn Biscuits for up to 3 months.
Ideas for Leftover Cheddar Biscuits
- Biscuit Breakfast Sandwich:
Split the biscuits and fill them with scrambled eggs, sausage patties, and a drizzle of maple syrup. This hearty morning meal is perfect. - Cheddar Corn Biscuit Grilled Cheese:
Slice the biscuits in half and layer them with cheddar cheese. Grill until the cheese is melted and the biscuits are crispy. Serve with tomato soup for a comforting lunch. - Honey Butter Biscuits:
Slice the biscuits in half and spread a generous layer of honey butter (a mix of softened butter and honey) on each side. Serve warm for a sweet and savory treat.
Frequent Questions
If you want to make the biscuit dough in advance and freeze it for later, combine the ingredients according to the recipe. Then, cut the biscuits out into circles. Line a baking sheet with parchment paper and place the dough in a single layer. Freeze the Cheddar Corn Biscuit dough for 1-2 hours. Once the dough mounds are frozen solid, you can transfer them to a gallon freezer bag to keep them frozen for up to 3 months.
Preheat your oven to 350 degrees. Place the biscuits on a baking sheet lined with parchment paper, leaving about an inch of space between them. Reheat for 5 to 7 minutes until they’re warm.
Bits of frozen butter remain more intact during mixing, leading to a higher rise, while cold butter remains solid during mixing, resulting in a crisp texture.
Variations
- Cheese: You can try these cheesy biscuits with various cheeses mixed into them. Try pepper jack, provolone, Monterey jack, Swiss, or Gouda cheese instead of sharp cheddar cheese. You can also use a blend of cheddar along with another cheese of your choice.
- Fresh Corn: If you do not want canned corn, you can also shuck fresh corn off the cob to mix into the biscuit dough.
- Gluten-free biscuits: The only ingredient to swap out is the flour to make gluten-free cheddar corn biscuits. Instead of all-purpose flour, try almond flour, oat flour, arrowroot flour, or any other gluten-free alternative you like.
- Seasonings: You can also flavor Cheddar Corn Biscuits with herbs and spices like parsley, thyme, paprika, garlic powder, red pepper flakes, or cayenne pepper
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