Cream-Style Corn Biscuits
Cream-style corn biscuits are tender, flavorful treats featuring sweet creamed corn and buttery goodness, perfect for breakfast, brunch, or as a savory snack.
Ingredients
Instructions
- Mix the Bisquick and creamed corn together in a bowl.
- Turn out the mixture onto a Bisquick-floured board.
- Pat the dough to a 1/2-inch thickness.
- Cut into cookie cutter shapes.
- Paint the biscuits with melted butter or margarine.
- Bake for 10 minutes at 425°F.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or chives to the dough. If you don't have Bisquick, you can make a homemade version by combining flour, baking powder, and salt. For a healthier option, substitute half of the creamed corn with Greek yogurt to add protein. Experiment with different shapes using cookie cutters to create fun biscuits.
Serving Suggestions
These cream-style corn biscuits make a delightful addition to any breakfast or brunch table, especially when paired with eggs or fruit preserves. They also complement dishes like chili or soup, adding a sweet, savory touch. For a fun twist, serve with a side of Crock Cheese for dipping, enhancing the flavor experience.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through, which helps retain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream-Style Corn Biscuits contains roughly 359 calories, with 8g protein, 86g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (282% of the Daily Value), and a good source of protein and iron. It also contributes 79g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of creamed corn?
Yes, you can use fresh corn, but you will need to add extra cream or milk to achieve the right consistency. About 1 cup of fresh corn kernels blended with a bit of cream should work well. This will give your biscuits a fresh flavor while maintaining the moisture needed.
What if I want to make these biscuits gluten-free?
To make these biscuits gluten-free, substitute Bisquick with a gluten-free baking mix. Ensure that the creamed corn is also gluten-free. The texture might vary slightly, but you'll still enjoy delicious results. Adjust the baking time if necessary, as gluten-free blends can differ in moisture absorption.
Can I freeze these biscuits?
Yes, you can freeze the biscuits! Allow them to cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months. When ready to enjoy, bake from frozen at 425°F for an extra minute or two to warm through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).