Cheddar Corn Biscuits are perfectly buttery homemade biscuits with gooey, melty cheddar cheese and sweet corn. They’re a quick side for weeknight meals!
Homemade Biscuits like this cheesy corn recipe are the perfect Side Dish to add to your dinner table! They are filling, crowd-pleasing, and go great with everything from soups to weeknight meals to fancy holiday feasts.
Sabrina’s Cheddar Corn Biscuits Recipe
You will be amazed just how easily you can make these delicious biscuits! The hands-on time is super quick and they bake in less than 20 minutes so you can have them ready in under a half-hour. They come out flaky and tender like a normal biscuit recipe but are incredibly moist thanks to the creamed corn. And that tangy sharp cheddar goes so well with the rich buttery flavor. It’s truly the perfect biscuit and sure to be a new favorite recipe!
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 stir to combine.
- On a large floured surface add the mixture.
- Flour the rolling pin well and gently roll the dough 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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Table of contents
Chef’s Note:
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 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 these 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-inch 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 baked Cheddar Corn Biscuits and sprinkle kosher salt on top before serving.
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
Serving Ideas
These cheesy buttery biscuits pair beautifully with chili, soups, and stews. The cheddar and corn make these biscuits a great afternoon snack. Adding a bit of butter to warm biscuits makes them the most delicious savory treat. Use this biscuit recipe to take your Biscuits and Gravy to a new level. Or them with honey butter for a sweet contrast to the cheddar’s sharpness.
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 Leftovers
- 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
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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