Quick Corn Biscuits
Craving warm, buttery biscuits with a sweet corn flavor? Perfect for snacks, side dishes, or casual gatherings, these quick corn biscuits are easy to make and irresistibly tasty.
Ingredients
Instructions
- Melt butter on a sided cookie sheet.
- Mix Bisquick and cream-style corn in a bowl.
- Drop the mixture by teaspoons onto the melted butter on the cookie sheet.
- Turn each biscuit so that it is coated with butter.
- Bake at 400°F for 20 minutes or until golden.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of unsalted. You can also add shredded cheese, like cheddar, to the mixture for a cheesy twist. If you don't have Bisquick, a homemade mix of flour, baking powder, and salt can be used instead. For a sweeter touch, try adding a pinch of sugar to the dough. These biscuits are perfect for brunch alongside a serving of Corn Casserole(8 To 12 Servings).
Serving Suggestions
These Quick Corn Biscuits are delightful when served warm with butter or honey. Pair them with a hearty soup or salad for a complete meal, or enjoy them as a snack. They also make a great addition to a picnic or potluck, alongside dishes like Tomato Cheese Whirls or a fresh green salad for a balanced spread.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week. To reheat, simply place them in a preheated oven at 350°F for about 5-7 minutes until warmed through and crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Corn Biscuits contains roughly 184 calories, with 0g protein, 1g carbohydrates, and 20g fat.
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 frozen corn instead of cream-style corn?
Yes, you can use thawed frozen corn, but the texture will be different. To mimic cream-style corn, blend the thawed corn with a little milk until smooth before mixing it with Bisquick. This will give you a similar creamy consistency.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it may be due to overmixing or not enough moisture. Add a little milk or more cream-style corn to the mixture next time. Also, ensure you’re measuring the Bisquick correctly to avoid excess flour.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to allow it to come to room temperature before baking to ensure even cooking. This makes it convenient for last-minute gatherings.
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).