Drop Biscuits With Corn and Cheese
These savory bite-size biscuits are the perfect way to whet the appetite before a big meal. Adapted from “Potluck: Food and Drinks to Share With Friends and Family,” from the staff of Food & Wine magazine, the biscuits are inspired by elote, the Mexican street snack of roasted corn slathered in cheese and spices. These drop biscuits may be made in advance and frozen. Just bring them to room temperature before reheating. Desire a dip alongside? Stir a shot of lime juice and a handful of minced cilantro into some sour cream.
- Serves: 40 persons
- 1 ¼cups/160 grams all-purpose flour
- 2teaspoons baking powder
- ½teaspoon kosher salt
- ½teaspoon chile powder, preferably chipotle
- 6tablespoons/85 grams unsalted butter (3/4 stick), cold and cut into 1/2-inch pieces
- 1cup/120 grams grated Cotija cheese (3 1/2 ounces), Parmigiano-Reggiano or pecorino
- 1cup/140 grams fresh, frozen or canned corn kernels
- ¼cup/10 grams chopped cilantro
- 1teaspoon grated lime zest
- ½cup plus 2 tablespoons (150 milliliters) heavy cream
Step 1Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
Step 2Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
Step 3Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.