Corn Drop Biscuits
Submitted by lanars69
Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.
YIELD
1 dozenPREP
10 minCOOK
20 minREADY
30 minFresh or frozen corn kernels bring natural sweetness and pop to these rustic drop biscuits that come together in minutes.
Buttermilk keeps them moist while cornmeal adds that signature grainy crunch.
A whisper of honey balances the heat from ground red pepper for biscuits that taste like summer, even in winter.
Pro Tips
- Don’t overmix: Stir wet and dry ingredients just until combined; lumpy batter = tender biscuits
- Uniform size: Use a cookie scoop or measuring spoon for evenly sized biscuits that bake at the same rate
- Golden test: Biscuits are done when tops are golden and a toothpick comes out clean
- Serve warm: These taste best fresh from the oven with butter melting into the corn pockets
Ingredients
Directions
Preheat oven to 425.
In large mixing bowl, beat eggs, add buttermilk, oil, honey, hot red pepper, corn.
Stir to blend.
In smaller bowl, sift cornmeal, flour, baking powder, baking soda and salt.
Add dry to wet ingredients and stir to blend.
Drop little mounds of batter (about 2 tbsp each) onto baking sheet, leaving ¼ inch between.
Bake for 20 min. til golden brown.
Let rest for a minute before removing from sheet.
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