Corn Drop Biscuits with Ham Gravy

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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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


  1. For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk the flour with the baking powder and salt.  
  3. 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.
  4. Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
  5. Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
  6. 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. 
  7. 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.