Pin Tender, golden biscuits infused with sweet corn and a swirl of cinnamon sugar create a comforting treat perfect for breakfast or a cozy snack. They've got a pillowy interior, crisp golden exterior, and a touch of spice that makes them both nostalgic and unique.
I first made these on a chilly morning when everyone craved something warm and sweet with their coffee. The sweet corn makes for a pleasant surprise and the cinnamon sugar layers evoke all the comforting bakery aromas.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 tbsp (for dough) + 1/4 cup (50 g) for cinnamon sugar
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Sweet corn kernels: 1 cup (165 g; fresh, canned, or thawed frozen; drained if necessary)
- Whole milk: 1/2 cup (120 ml)
- Unsalted butter: 1/2 cup (115 g), cold, cubed for dough; 2 tbsp melted for topping
- Egg: 1 large
- Ground cinnamon: 1 1/2 tsp
- Additional cinnamon sugar: For topping (optional)
Instructions
- Prep:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cinnamon Sugar:
- Mix 1/4 cup sugar with 1 1/2 tsp cinnamon in a small bowl. Set aside.
- Dry Mix:
- Whisk together flour, 2 tbsp sugar, baking powder, and salt in a large bowl.
- Cut in Butter:
- Add cold, cubed butter. Blend with pastry cutter or fingertips until mixture resembles coarse crumbs.
- Wet Mix:
- In a separate bowl, whisk milk and egg; stir in corn kernels.
- Combine:
- Add wet mixture to dry ingredients, gently stir just until combined. Do not overmix.
- Shape Dough:
- On a lightly floured surface, pat or roll dough into 3/4-inch (2 cm) thick rectangle.
- Layer Cinnamon Sugar:
- Sprinkle half the cinnamon sugar evenly over dough. Fold dough in half, then pat out again; repeat with remaining cinnamon sugar if desired, folding once more.
- Cut Biscuits:
- Cut out biscuits with 2.5-inch (6 cm) round cutter. Gather and re-roll scraps as needed.
- Top Biscuits:
- Arrange on baking sheet, brush tops with melted butter, sprinkle with extra cinnamon sugar if desired.
- Bake:
- Bake 16–18 minutes or until golden brown. Cool slightly before serving.
Pin Making these biscuits with my daughter is always a delight. She loves helping with the dough, and our kitchen fills with the irresistible aroma of cinnamon as they bake.
Required Tools
Mixing bowls, pastry cutter or fork, rolling pin (optional), biscuit cutter, baking sheet, pastry brush.
Nutritional Information (per biscuit)
Calories: 215, Total Fat: 9 g, Carbohydrates: 30 g, Protein: 4 g.
Notes
For extra sweetness, add 1/4 cup honey or maple syrup to the wet ingredients. Try with a touch of orange zest for citrus flavor. Serve warm with honey butter or whipped cream.
Pin Serve these golden biscuits slightly warm for best flavor. Enjoy with coffee or milk for a comforting treat any time of day.
Recipe Q&A
- → How do I keep biscuits tender?
Use cold, cubed butter and avoid overmixing the dough to maintain a soft texture.
- → Can I use frozen corn kernels?
Yes, thaw and drain well before incorporating for a moist yet fluffy biscuit.
- → What’s the best way to swirl cinnamon sugar?
Sprinkle cinnamon sugar over dough, then gently fold and pat to create visible swirls inside.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian friendly. No meat products are included.
- → Which topping pairs well with sweet corn biscuits?
Try honey butter, whipped cream, or a sprinkle of extra cinnamon sugar for extra flavor.
- → Can I add other flavors?
For a citrus twist, mix in orange zest, or drizzle with maple syrup for more sweetness.
- → Do I need special equipment?
Basic kitchen tools like a mixing bowl, pastry cutter, and baking sheet will work perfectly.