Corn Drop Biscuits
Serves 1
Directions
- 1Stir quickly to combine
- 2Lightly spray parchment paper with cooking oil.
- 3Open a can of creamed corn and pour it into a mixing bowl. Add olive oil, chives, salt, and shredded cheese.
- 4Preheat oven to 400 and line a large baking sheet with parchment paper.
- 5Add flour and cornmeal, then stir with a rubber spatula, pressing the flower onto the dry ingredients until it forms a thick sticky batter. Don’t add more flour! It should be sticky, not dry.
- 6Form into rough balls and drop it onto Pan 2 inches apart
- 7Bake for 20-25 minutes on convection/speed bake/forced fan mode. May need to cook longer if you do not have this feature. For traditional ovens increased by 25°. You may have to cook longer as well.
- 8We cool 10 to 20 minutes before slicing
- 9221 cal per biscuit
Ingredients
- 1 Can Cteamed Corn
- 0.25 Cup Light olive oil
- 2 Cups flour
- 0.5 Cup Corral
- 0.5 Cup Shredded cheddar
- 0.25 Tsp Salt
- 10 Ea Chives
Equipment
bowlknifecutting boardbaking sheet
Tips
- Store biscuits in the airtight container, in the refrigerator for up to four days