Corn Drop Biscuits with Ham Gravy
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
Corn Drop Biscuits:
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
Ham Gravy:
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
For more ingredient substitution ideas, see the article below.
