Name: Corn Drop Biscuits with Ham Gravy
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 2 1/2 cups all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 stick (8 tablespoons) plus 2 tablespoons cold unsalted butter, cubed; 2 cups grated cheese (I'm using Cheddar); 2 cups fresh or frozen corn kernels (I'm using fresh); 1 jalapeno, minced; Zest of 1 lime; 1 1/4 cups heavy cream; 4 tablespoons unsalted butter; 1/2 cup diced onion; 8 ounces ham, diced; 1/4 cup all-purpose flour; 2 cups liquid (I'm using chicken stock); 2 cups dairy (I'm using half-and-half); 1 tablespoon cracked black pepper

Directions

For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk the flour with the baking powder and salt.
Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms.
Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.

Cook’s Note

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